Egg Roast

 

Egg roast or "nadan mutta roast" is a dry curry from the south Indian state of kerala. This kerala egg roast without coconut is one of the easy and tasty side dishes that you can prepare very quickly. Mostly prepared for breakfast and served with Dosa, Appam or Noolappam. Also tastes great with roti or Parotta.

The eggs in this delicious dish are coated in a thick gravy made with ripe tomatoes and caramelized onions and very basic spices from the pantry.

Prep time: 10 mins.

Cooking time: 20 mins.

Serves : 4

Ingredients:

4 Eggs

3 sliced Onions

2 sliced Tomatoes

2 Green Chilies

4 pods of Garlic

1 inch Ginger

1 tablespoon Red Chilly powder

1/2 teaspoon Turmeric powder

1 tablespoon Coriander powder

1 1/2 teaspoon Fennel powder

1 teaspoon Cumin seeds

1/2 teaspoon garam masala powder

1 teaspoon Black Pepper powder

Few Curry leaves

2 tablespoon Coconut oil

Salt

Method :

1. Hard boil the eggs. Place eggs in a saucepan and add water to cover eggs by 1 inch. Heat over high heat just to boiling. switch off the flame, remove from the burner and cover the pan. Let the eggs stand in hot water for about 6 to 7 minutes.

2. Drain the water and cool completely under cold water running water. De-shell the eggs and cut into half.

3. Heat oil in a heavy based pan. Add cumin seeds and once they crackle, add the curry leaves, ginger, garlic and the onions. Add little salt as it absorbs moisture from the onions and helps them to get cooked fast.

4. Now add turmeric powder, red chilly powder, fennel powder, coriander powder and give it a good stir. Cover the pan with a lid and cook for 2 minutes.

5. Add the sliced tomatoes and stir it well. Add little more oil so that the gravy doesn't stick to the bottom of the pan.

6. Now add the cut eggs, pepper powder, garam masala powder and give it a good stir. Let the eggs coat well in the gravy. Check for the seasoning and switch off the flame.

7. Garnish with finely chopped Coriander leaves and serve hot.