Egg Roast / Mutta Roast

 

You Need :

• Eggs - 3 nos, boiled
• Onion  - 6 nos , finely chopped
• Green Chillies - 2 nos , split
• Curry Leaves - 2 sprigs
• Mustard seeds - 1/2 tsp
• Ginger - 1 inch piece, minced
• Garlic - 6 pods, minced
• Tomato - 1 nos chopped
• Turmeric powder - 1/4 nos
• Coriander powder - 1 tsp
• Kashmiri Chiily powder - 2 tsp
• Oil - 2 tsp
• Salt - to taste
• Whole Spices to dry grind
• Perumjeerakam/Fennel Seeds - 1/2 tsp
• Karambu/Cloves - 1/2 tsp
• Patta/Cinnamon - 2 nos
• Elakka/Green Cardamon - 1/2 tsp
• Coriander leaves - a handful.

Method of Preparation

• Heat water in a pan and add the eggs for boiling. Once done, remove the shell and set aside.
• Meanwhile in another pan, heat oil and splutter mustard seeds.
• Now add chopped onions, green chillies , salt and curry leaves.
• Saute till the onions turn translucent.
• Add the minced ginger and garlic pastes.
• When they start emitting aroma, add the chopped tomato.
• When the tomato turns mushy,  add the powdered spices.
• Saute for a minute and add turmeric powder.
• Saute for a minute and add coriander powder.
• Saute for a minute and add red chilly powder.
• Switch off flame, add the boiled eggs and mix together.
• Garnish with coriander leaves and serve hot.
• Goes well with chapattis or appam.