South Indian fried eggs


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

This delicious vegetarian dish, Dakshini Andey, originates from Kerala and is based on a recipe known locally as ‘egg roast’. The ‘roast’ is, in fact, hard-boiled eggs, which are fried with spices until browned. This version includes potatoes to make a more substantial meal.


  • 350 g/12 oz waxy potatoes
  • 4 hard-boiled eggs, shelled
  • 30 ml/2 tbsp sunflower oil or light olive oil
  • 2.5 ml/½ tsp ground cumin
  • 1.5ml/¼ tsp chilli powder
  • 1.5 ml/¼ tsp ground turmeric
  • salt, to taste
  • 30 ml/2 tbsp fresh coriander (cilantro) leaves, finely chopped


  1. Parboil the potatoes without skinning them, then cool, peel and cut them into wedges.

  2. Make four slits lengthways on each egg, taking care not to cut them right through.

  3. Heat the oil over a low heat in a non-stick frying pan, and add the cumin, chilli powder and turmeric, followed by the eggs. Stir for 2–3 minutes, until the eggs have developed a light crust. Add salt and remove from the pan. Keep hot while you fry the potatoes.

  4. In the same oil, fry the potatoes over a medium heat, stirring regularly until they begin to brown. Add salt to taste.

  5. Return the eggs to the pan and stir in the coriander. Remove from the heat and serve.

Per portion Energy 199kcal/831kJ; Protein 8.5g; Carbohydrate 15.8g, of which sugars 1.1g; Fat 12g, of which saturates 2.4g; Cholesterol 190mg; Calcium 43mg; Fibre 0.9g; Sodium 81mg.