Nadan style Egg roast

As we believe, born in some traditional mallu christian home this dish has traveled around Kerala to be a favorite for most mallus. This egg roast brings out a great balance of flavors in spices when paired with appam or porotta. 

Prep Time:  30 mins
Ingredients

Eggs: 3
Onions (sliced): 2 medium size
Ginger (finely crushed): 1 teaspoon
Garlic (finely crushed): 1 teaspoon
Green chillies: 2-3
Curry leaves: 1 bunch
Tomatoes (pureed): 1 cup
Turmeric powder: 1 teaspoon
Chilli powder: 2 teaspoons
Coriander powder: 2 teaspoons
Garam Masala: 1 1/2 teaspoons
Salt & pepper to taste

Hard boil the eggs and keep aside. Pull out the shell and make slits all around the egg.In a deep pan, heat some oil.  Add the crushed ginger, garlic, chillies and saute. Add the sliced onions and saute well until the rawness of all the onions have gone.  Add the curry leaves and saute. Add all the spice powders. Add salt and pepper to taste. Now fry for about 5 mins, then add the pureed tomatoes and continue to stir until the tomatoes puree dries up in the mix.

Toss the eggs in another pan with little oil on medium heat until golden brown. Turn off the heat and add these eggs to the above mix.  Serve hot, its an excellent side to appam or roti.