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:
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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:
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• 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.

Desi Anda Curry

Cooking Time: 20 mins                                       Servings: 3-6

Preparation Time: 10 mins                 Category: Veg (I consider Egg as veg :) )

There are several methods to prepare egg curry. The one am sharing is one of the simplest and easy methods to cook. This dish is found mainly on Highway Dhabas and not in major city restaurants. Egg is a very  popular and versatile cooking ingredient and is supposed to be bachelor's best friend in kitchen :-) 

Ingredients:

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Desi Anda Curry

Eggs - 6 to 8

Onions - 250 gms

Tomatoes - 150 gms

Mustard seeds - 1 tea spoon

Cumin seeds (jeera) - 1 tea spoon

Refined oil - 2 Table spoons

Salt  - 2-3 tea spoons

Turmeric - 1/2 tea spoon

Ginger & garlic paste - 2 tea spoons

Chilly powder - 1 table spoon

Coriander - 1 finely chopped

Finely chopped green chillies - 5

Garam Masala - 1 tea spoon.

Preparation:
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• Boil eggs and once they are done, remove their shell and keep them aside.
• Finely chop onions and tomatoes.
• Heat oil in a kadai and add mustard & jeera. After a minute add finely chopped onions & cook them untill they turn golden brown.
• Now add tomotoes and cook them for 10 mins.
• Add turmeric, chilly powder, ginger garlic paste & salt to taste and cook for another 2 mins
• Add 3 small cups of some water, mix and close the kadai and cook for another 10 mins.
• Now add the boiled eggs to this gravy and cook for 10 mins
• Add garam masala, mix it well and turn off the stove.
• Garnish with coriander and serve hot with chapati, plain or ghee rice. 

Instead of adding boiled eggs, you can beat them and add directly to the gravy. Wait for couple of minutes and then mix it well. Cook for about 5-10 mins on low flame before adding garam masala.