Nadan egg roast

Method

1. Ahead (or on the weekend): put 8 eggs in the saucepan and cover with cold water. Bring to the boil on high, then cook on medium for 10 minutes. Cool in cold water and peel.
2. Thinly slice 320 g (~2 medium) onion. Chop 120 g (~1 medium) tomato. Finely chop 15 g ginger and 6 cloves garlic.
3. Heat 1½ tbsp coconut oil in the kadai on medium. Add the onion with a pinch of the 1 tsp salt and cook 10 to 12 minutes, stirring often, until soft and golden brown.
4. Add the ginger, garlic and ¾ sprig curry leaves and stir 1 minute until the raw smell goes.
5. Turn to low. Add ¼ tsp turmeric, 3 tsp chilli powder, 3 tsp coriander powder and 1 tsp garam masala. Stir 1 minute until fragrant. Do not let it burn.
6. Add the tomato and the rest of the salt. Cook on medium for 4 to 5 minutes until the tomato is mushy and oil separates at the edges.
7. Add 120 ml (about ½ cup) water. Make 3 shallow slits in each egg and add them. Spoon the masala over and cook on low for 2 to 3 minutes until the eggs are hot and coated.

Tips

• This is spicy. For a toddler, chop a boiled egg and mix it with a spoon of the onion before the chilli goes in.
• Keeps 2 days in the fridge. Reheat until steaming hot.

Make it easier

• Weekend: Hard-boil eggs for the week (keep peeled eggs in a sealed box, 4 days).

Keeping and freezing

• Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
• Freezer: does not freeze well; eat within the fridge time.

Good to know

• Contains: egg.
• Toddlers: take their portion out before adding chilli or pepper.