To begin making the Kerala Egg Roast Curry Recipe, first boil the eggs in water for 10 to 12 minutes and turn off the heat. Once eggs are cooled, peel the shell and keep the boiled eggs aside.

Cut the tomatoes into half and place in the pressure cooker, add just 2 tablespoons of water. Pressure cook for 2 to 3 whistles and turn off the heat. Once the pressure has released and the tomatoes have cooled, peel and discard the skin from the tomatoes.

Chop the tomatoes and keep them aside. Keep the water that has released from cooking the tomatoes. This will be used for the gravy of the recipe.

The next step is to make the make the egg roast masala.

Heat coconut oil in a Kadai over medium heat. Add the mustard seeds and allow it to crackle.

Once the mustard seeds crackle, add the onions, ginger , green chillies and garlic. Saute the onions, until softened and lightly golden. 

Once the onions are done, add the curry leaves, tomatoes, turmeric powder, garam masala powder, coriander powder, black pepper powder, red chilli powder and salt to taste.

Saute for about 5 to 6 minutes until the tomatoes absorb all the flavours of the masala. Add a little additional 1 tablespoon of coconut oil at this stage to heighten the taste of the egg roast masala.

When you are ready to serve the egg roast masala,  add in the boiled eggs and simmer in the tomato masala for 3 to 4 minutes and then serve hot.

Serve the Kerala Egg Roast Masala / Curry along with Kerala Appam or along with steamed rice for lunch or dinner and is sure to be a hit among family and friends. Enjoy!