Kerala Egg Roast / Nadan Mutta Roast

 




INGREDIENTS:

5 hard boiled eggs

3 tblsp coconut oil / any other refined oil

3 thinly sliced onions

1 tsp mustard

2 sprig of curry leaves

2 grated tomatoes

1 tsp ginger garlic paste

1/2 tsp turmeric/ haldi powder

1 tsp garam masala powder

2 slit green chillies

1 tsp coriander powder

1/2 tsp cumin powder

3 tblsp ground chilli masala  paste

Salt to taste

1/2 tsp sugar

Chopped coriander leaves


FOR THE MASALA PASTE:

8 byadgi red chillies

1/2 tsp coriander seeds/daniya seeds

1/4 tsp jeera/ cumin seeds

4 pepper corns

3 garlic cloves

Deseed the red chillies,soak in water for 10 mins and grind with other ingredients into a smooth paste.

PROCEDURE:

  • Rinse boiled eggs under running water and remove their shells. Cut into halves or make slits on whole eggs. Keep aside.
  • Heat oil in a pan, add mustard and let it splutter.
  • Add curry leaves, sliced onions and little salt. Saute until they turn transparent.
  • Add ginger garlic paste and slit green chillies. Continue to saute until onions turn golden, takes about ten mins.
  • Add all the spice powders and saute for couple of seconds. Sprinkle little water to avoid masala powders from getting burnt.
  • Next add grated tomatoes and little salt, cook for 5-6 mins or until they turn mushy.
  • Add the ground chilli masala paste, fry well for 5 mins or till oil leaves the masala
  • Add 1/2 cup water, sugar and salt if required and taste- check for  salt.
  • Now drop in the boiled eggs and mix them carefully with the masala.
  • Cover with a lid and cook over  low flame, till it becomes little dry.
  • Turn off the flame and garnish with chopped coriander leaves.
  • Serve hot with ghee rice, appams, idiyappams,parathas or dosas.


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