Heat a pan and add the oil and when oil heats up slightly, add mustard seeds.

When the mustard seeds start to pop, add the sliced onions and curry leaves.

Add slit green chilis.

Cook the onions on lowest heat until uniformly light brown in color make sure it does not get burned.

Now add the fresh grated ginger and all the spices – chili powder, cumin powder, coriander powder, salt, red chili powder, turmeric, and black pepper powder.

Now add the chopped tomatoes and mix everything well.

Also, add ½ cup water and cook this gravy until the tomatoes are soft and pulpy.

you can adjust the quantity of water according to your preference. Egg roast ideally has dry or semi dry consistency.

Now make slits in boiled egg and roast the eggs with the gravy for few minutes.

Coat the eggs well with the gravy and switch if the heat.

Allow the egg roast to sit for few minutes so that eggs soak up the flavors of gravy.

Serve the egg roast with appams, idiyappam,parota or even dosa.