Onions are something that I hate to deal with. Always makes one cry! But caramelized onions are everything! Egg Roast this way  has been a game changer. Though the onions are not fried like that which is done for biryani, for the egg roast, the onions are sautéed in Coconut oil until the onions turns caramel brown in shade. The onions turn caramel when the water content  from the onions evaporate and you are left with a slightly sweet caramelized onion. 

I have always hated the Mutta (egg) roast that we get in hotels, as the onions are always almost uncooked with chunky pieces. Ever since, I have been preparing egg roast this way that requires a bit more time than usual egg roast and I must say, it is lip smacking good.

In this recipe, I make a version where I don't add water. But you may add water if you want more gravy like for chappathi etc.

The gravy base is quite simple and made with staple ingredients like ginger garlic paste, green chilli, tomato and spice powders in which your boiled eggs with 3 slits goes into the gravy and is allowed to smear in the gravy which gives the eggs a chance to penitrate in the gravy and gives the eggs a yellow tint. This delicious gravy can be enjoyed with any roti or puris. I like to pair mine with Vellappam (using fermented rice batter).