Name: South Indian fried eggs
Yield: Serves 4
Cuisine: India
Ingredients: 30 ml/2 tbsp fresh coriander (cilantro) leaves, finely chopped; 4 hard-boiled eggs, shelled; 350 g/12 oz waxy potatoes; 30 ml/2 tbsp sunflower oil or light olive oil; 1.5ml/¼ tsp chilli powder; 2.5 ml/½ tsp ground cumin; salt, to taste; 1.5 ml/¼ tsp ground turmeric

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

350 g/12 oz waxy potatoes
4 hard-boiled eggs, shelled

Method

Parboil the potatoes without skinning them, then cool, peel and cut them into wedges.
Make four slits lengthways on each egg, taking care not to cut them right through.
Heat the oil over a low heat in a non-stick frying