Egg Roast

Egg roast or Mutta roast is a spicy dish native to Kerala, India, consisting of boiled eggs roasted in a masala gravy. It is commonly consumed as an accompaniment mainly with appam or idiyappam and puttu or less often with phulkas (Indian flat bread) mostly for breakfast. The same recipe without the gravy can be consumed as side dish or as starters. 

Cooking Time: 10 mins                      Servings: 5 
Preparation Time: 10 mins                Category:  Main course, Egg.

Egg Roast

Ingredients:
=========
Boiled eggs - 10
Onions - 2 (finely diced)
Tomatoes - 2 (finely diced. This is optional for me. I like this dish without tomatoes)
Coriander leaves - 1/2 cup
Green Chillies - 4 (sliced)
Turmeric powder - 1/2 tsp
Red chilli powder - 2 tbsp
Ginger garlic paste - 2 tbsp
Curry leaves - 1/2 cup
Salt to taste
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Garam Masala - 1/2 tsp (optional)
Cooking oil or butter - 2 tbsp



Preparation Method:
==============

• Heat oil/butter in a pan, shallow fry or roast boiled eggs in it and keep them aside.
• Add onions and saute them until they turn golden brown. 
• Add mustard and cumin seeds, curry leaves and saute them for another couple of mins.
• Now add tomatoes, ginger garlic paste and all spices. Mix well and cook until it gets caramelized into a thick sauce. 
• Add roasted eggs to it and stir gently so that the sauce/masala get coated well to it.
• Simmer for couple of minutes and turn of the stove.
• Sprinkle garam masala and garnish with finely chopped coriander leaves.
• Serve hot with appam/idiyappam or puttu or phulkas or as a side dish with steam rice.