Kerala Egg Roast

Ingredients-

• 4 eggs
• 2 teaspoons coconut oil
• ½ teaspoon mustard seeds
• ¼ teaspoon fennel seeds/ saunf
• 8 ~ 10 fresh curry leaves
• 1 green chili pepper, slit vertically. I used a Serrano pepper
• 1 medium red onion, diced
• ½ inch ginger, peeled and grated
• 2 cloves of garlic, peeled and grated
• ½ teaspoon turmeric powder
• 1 teaspoon paprika or Kashmiri chili powder
• 1 teaspoon garam masala. I used one without hot chili powder added to it.
• 1 plum tomato, diced
• 2 tablespoons tomato paste
• ½ teaspoon brown sugar
• Salt to taste
• 1 ½ cups water

To make the Kerala Egg Roast-

1. Boil the eggs. When cool, peel and cut vertical slits in the white part of the eggs. Set aside.
2. In a pan, heat the coconut oil, on medium heat, add the mustard and fennel seeds and the curry leaves. Add the green chili pepper and stir for a minute.
3. Add the onion, ginger and garlic and stir until the onion is translucent and the raw smell of the garlic is gone, about 3 minutes.
4. Add the turmeric powder, paprika and the garam masala and stir for 30 seconds or so until the flavors bloom.
5. Add the plum tomato and sauté for 2 to 3 minutes. Add the tomato paste, brown sugar and salt. Stir, cover and let cook on low heat for about 15 minutes, adding a tablespoon of water at a time, if the mixture sticks to the pan.
6. Add the rest of the water, stir and cook until the water is well assimilated and heated through.
7. Gently add the eggs and coat them with the gravy.
8. Serve with aapam or bread! Yummy!