Coconut oil has seen it all, from getting dissed as a health hazard to being lauded as the next best thing to boost your well being, and everything in between. Looks like we are talking about its benefits once again, but I do have my doubts about how long this is going to last. There is presumably only one reason for the roller coaster ride coconut oil is taking with regard to public affection, which namely is an astonishing lack of unbiased information about the nature and effects of the oil. We are surely in need of some meticulously planned, un-skewed research to shed the much required light into the properties of virgin coconut oil. Where else should they do it other than in places were the palm grows in plenty? KAU, are you there?
When it comes to using coconut oil in anything, people from Kerala are in no dearth for ideas. My earliest memories of the world around me are a little blurred, thanks to that bottle of coconut oil my mother used to empty on my head during bath times. The oil never left my eye you see ! The oil did not help much with my hair either, but to this day I love coconut oil in cooking. We use it in moderation, but curries from my home state in India are not quite the same with out coconut oil in it.
This is my favorite Kerala style egg roast, the only way I make them these days. I especially love the crinkled appearance of the egg, which is achieved by pouring hot oil all over it. To make it work better you can use some more oil than what is called for in the recipe to fry the eggs, and then use only the required amount to fry the onions.
Eggs, hard boiled and peeled – 4
Onions thinly sliced lengthwise – 4 cups
Kashmiri chilly powder – 1 tsp
Vinegar – 1 tbsp
Coconut oil – ¼ cup
Salt – ½ tsp
Curry leaves – 10
Green onions chopped – ¼ cup ( optional)
Sprinkle salt all over the sliced onions, mix well, keep aside for 20 minutes. Now using your hands squeeze most of the water out of the onions and spread on a paper towel. Heat oil in small sauce pan (so that you can spoon the oil easily). When the oil is hot, add two eggs at a time. Spoon the hot oil over the eggs; you will see the surface crinkling. Turn the eggs around, and take it out and drain excess oil on a paper towel. Repeat with the remaining eggs. Roasting two eggs usually takes one minute.
Now to the hot oil (you may need to switch to a sautéing pan at this point) add the sliced onions, sauté till it gets a pale golden brown color. Turn off the heat. Take 1/4th of the sautéed onions and grind to a fine paste adding chilly powder ,vinegar and ¼ cup of water in a blender. Add the ground mixture to the sautéed onions in the pan, turn on the heat, add curry leave, and green onions if using, and sauté at medium heat till the gravy is very thick. At this point, add the eggs, and gently toss to coat with the gravy. Turn of the stove; keep the pan covered for a minute before serving