Dad's Kerala-Style Egg Roast

It was way back in November 2011 when I, for the first time in my life showed an insignificantly small interest in cooking. Dad was in the kitchen after announcing that it was his turn to prepare dinner and I followed him to learn his secret recipe for Egg Roast. Mind you, it always tasted delicious and the same since my childhood.

Cooking with Dad involves a lot of prep work. All the chopping should be done prior to his entering the kitchen. Thus, my first lesson was on how to chop onions. No kidding! I was taught how to slice them in same thickness and length. With pride I can tell you that I can do it in razor blade perfection.

It is always fun to cook along side him, solely because all the cooking will be done by him and I just watch and check the seasonings. It is then that we talk- of life, love (oh yeah) and probably my confused and hearsay notions on the subject.

I have always been my Daddy's little princess. He has always been an inspiration, a guiding soul in my life. When Ma was diagnosed with cancer and a worse one at that, he took everything on his shoulders. And when I went through the worst phase of my life, he always asked me to believe in the good and in the best. He had always set rules and standards for us sisters based on firmness and fairness. And we were strictly asked not to choose anything below our standards. An Indian Army Officer, a history teacher, he believes when the going gets tough, the tough get going. He emphasized that family comes first and to keep loving through the good and bad. You and Ma taught me what true love is and the impact you have in my life is beyond comparison. Oh, I miss being with my Dad!

Coming to the recipe. Quick and easy. Goes well with steaming hot rotis/chappatis/appams/idiyappams.

Ingredients:

2 eggs (boiled and sliced into two)
3 onions, medium, thinly sliced
2 tomatoes, chopped
1 teaspoon mustard seeds
1 tbsp chili powder
1 tablespoon coriander powder
1 teaspoon egg masala powder
2 green chillies, slit
1 teaspoon each of chopped ginger and garlic
1 sprig of curry leaves
Coriander leaves, chopped, to garnish
3 tablespoon of Oil
Salt to taste

Method:

1. Heat oil in a pan. Add mustard seeds and wait till it crack.
2. Add curry leaves, green chilies, ginger and garlic. Saute well for a minute.
3. Add sliced onion and saute until golden brown.
4. Add tomatoes and mix until it is cooked well.
5. Add the spice powders and mix again. Let it cook for a couple of minutes.
6. Season.
7. Add the halved eggs and garnish with coriander leaves.

Serve hot!

Chef Dad says: The more time onions are saute, the tastier it becomes. I for instance cook till it is on the verge of burning.

Cook tomatoes until it softens and oil separates.

You can substitute egg masala with a teaspoon of garam masala powder.

Oh meanwhile, Happy 2016!!

This blog post is inspired by the blogging marathon hosted on IndiBlogger for the launch of the #Fantastico Zica from Tata Motors. You can apply for a test drive of the hatchback Zica today.