Kerala egg roast masala is an Indian breakfast dish with boiled eggs simmered in an aromatic tomato-based curry sauce!
Enjoy this saucy dish with a traditional side dish like appam, puttu, or a bowl of steamed rice. Naturally dairy-free & gluten-free too!
In a large skillet, heat the oil over medium-high heat. Saute the garlic and ginger for 1 minute or so. Add the curry leaves, sliced onions, and green chili.
Add the spice powders and salt to the pan. Continue to sauté for a couple of minutes, until the mixture is fragrant.
Add the chopped tomatoes and water. Let the mixture simmer for 5 minutes, so it thickens.
Give it a good stir then add the boiled eggs and continue to cook until the gravy is thick, about 5 minutes.
Season to taste. Serve the dry egg curry with fresh coriander leaves on top!