A RECIPE + SPICES TO CREATE

Kerala Egg Roast Toast

with Cilantro Coconut Chutney

60 MINS

1 toast (6oz) per serving

FOR EGG ROAST GRAVY

2 med red onions, thinly sliced

3 cloves garlic

½ inch fresh ginger piece, peeled

1 ripe medium tomato, chopped

½ tsp turmeric powder

1½ tsp mild chili powder

½ tsp black peppercorn, fine ground

1 tsp Kerala Curry Masala, Kerala 5-Spice Blend

¼ tsp black mustard seeds

2 tbsp coconut oil

¼ cup fresh cilantro, chopped

salt to taste

FOR THE CILANTRO COCONUT CHUTNEY

1 cup fresh/thawed frozen grated coconut

1 tsp shallot, chopped

1 tsp fresh ginger piece, peeled and chopped

1 small green chili

½ cup plain yogurt

¼ cup fresh cilantro, chopped

salt to taste

FOR EGG TOAST

5 boiled eggs, sliced

5 slices sourdough bread

coconut oil to toast the bread

Splutter the mustard seeds in coconut oil in a non stick pan. Crush the ginger and garlic in a motor and pestle and add to the oil and cook till slightly golden. To this add the sliced onions, salt and cook till the onions are translucent. Add turmeric powder, chili powder, pepper powder and cook till raw smell goes away. Add chopped tomatoes, cilantro and cook till the tomatoes are mushy. Adjust the salt and finally add the Kerala spice blend and cook for another minute.

Prepare the Cilantro coconut chutney by blending all the ingredients listed under chutney to a smooth paste.

Toast the bread slices on a pan using enough coconut oil. Spread 1 tbsp enough of the Cilantro coconut chutney on each slices, followed by egg roast gravy. Place the egg slices on top of the prepared toast and enjoy them while they are warm.

Eat while they are warm like any other toast.

Toasting the bread slices with coconut oil enhances the flavor.

FULL RECIPES + SPICES AT SELEFINA.COM