Spicy Chettinad Egg Roast Recipe

About this recipe

Spicy Chettinad Egg Roast is a classic South Indian dish bursting with flavors from a medley of aromatic spices, coconut, and tangy tomatoes. This hearty dish features boiled eggs coated in a luscious, spiced gravy, perfect for a protein-packed breakfast or brunch. With a moderate heat level, it strikes the right balance of warmth and spice, appealing to those who enjoy bold yet approachable flavors. Serve alongside flaky parathas or soft steamed rice for a wholesome and satisfying meal.

Ingredients

• 6 pcs White Eggs
• 500 g Onion
• 500 g Tomato - Hybrid
• - Grated Coconut
• 200G Adrak Lasun Paste (200g)
• 100G Oleo
• 100 g Curry Leaves
• 100 g Badishep Big Premium
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Boil the eggs in a pot for 10 minutes until hard-boiled, then peel and set aside.
2. 2. Heat 1 tablespoon of oil in a pan and lightly fry the boiled eggs until golden brown. Remove and set aside.
3. 3. In the same pan, add the remaining oil and temper with fennel seeds, cumin seeds, and curry leaves until aromatic.
4. 4. Add the sliced onions and green chilies, sauté until the onions turn golden brown, then stir in the ginger-garlic paste and cook for 1-2 minutes.
5. 5. Mix in the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil begins to separate.
6. 6. Add the grated coconut and cook for 3-4 minutes, stirring frequently, to enhance the flavor of the gravy.
7. 7. Stir in garam masala and 1/4 cup water (optional, for desired consistency). Simmer for 2-3 minutes to combine the flavors.
8. 8. Gently add the fried eggs into the pan, coating them evenly in the gravy. Cook for another 2-3 minutes.
9. 9. Garnish with chopped cilantro and serve hot with parathas or steamed rice.