South Indian fried eggs

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

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

Asia
India
Kerala
Side dish
Vegetarian
Gluten-free

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