Kerala Egg Roast

Today is Indian Independence Day. This day not only mark a sense of pride of being an Indian in me, but also happiness in achieving a greater milestone at my kitchen :) Yeah I am going organic, embracing independence from pesticides ! Here is my first recipe with all ingredients except salt as organic. The recipe is of Kerala Egg Roast, the key identities of this recipe is in the thick gravy and generous use of onions. This suits mostly Appams or Chappathis. However, my combination here is with Ragi puttu.

Ingredients

1. Boiled Egg - 2
2. Onion - 1 Large - Thinly sliced.
3. Tomato - 2 Medium - Finely Chopped
4. Ginger - Crushed - 2 tsp
5. Garlic - Crushed - 1 tsp
6. Green Chilly - 2 - Cut lengthwise
7. Cumin - 1 tsp
8. Red Chilly Powder - 2 tsp
9. Black Pepper Powder - 1  tsp
10. Turmeric Powder - 1 tsp
11. Cloves - 2
12. Curry Leaves 
13. Mustard Seeds
14. Coconut Oil - 1 tbsp
15. Coriander Leaves - Finely Chopped
16. Salt to taste
17. Dried Red Chilly - 2

How to Make?

1. Heat oil in a Kadai and add mustard seeds.
2. When mustard seeds starts to crackle, add dried red chilly and curry leaves and saute.
   
3. Now add onions and saute till it becomes transparent.
4. Add, cumin, cloves and continue sauting for a few seconds.
5. Now add ginger, garlic and green chilly. Saute till the raw smell goes away.
6. Then , add turmeric, red chilly and black pepper powder and continue sauting till raw smell goes away.
7. Finally add tomatoes and saute, till it turns mushy and add enough water to cook all these , eggs and salt and close the Kadai. Let this simmer for about 3 minutes.
8. After, the ingredients in Kadai is well cooked and gravy thickens a bit, add coriander.

Hope you enjoy this dish and let's pledge towards supporting organic produce cooking. Also, let's all have a kitchen garden with at least one common ingredient used in cooking. I am going for coriander. What's yours?