Kerala Egg Roast / Nadan Mutta Roast

Ingredients

1. Eggs - 5
2. Onion - 2.5, medium-sized, thinly sliced
3. Tomato - 2 small, chopped
4. Ginger - 1 tbsp, finely chopped
5. Garlic - 1 tbsp, finely chopped
6. Green chillies - 3, slit
7. Turmeric powder - 1/4 tsp
8. Chilly powder -  1 - 1.5 tsp
9. Coriander powder – 1 tsp(Optional)
10. Pepper powder - 1/4 tsp (Optional) 
11. Garam masala powder – 1/2 - 1 tsp
12. Curry leaves - 1 sprig
13. Mustard seeds - 1/2 tsp
14. Salt - To taste
15. Oil – 1.5 - 2 tbsp or as required
16. Cilantro - 2 tbsp chopped, to garnish (Optional)

Method

1. Boil the eggs in water for about 11 - 14 minutes or until they are done. Rinse under cold, running water and remove their shells. Cut them into halves. Keep aside.

2. Heat 1.5 - 2 tbsp oil in a non-stick wide pan at medium heat and splutter the mustard seeds. Add  ginger,  garlic and green chillies. Saute for 20 - 30 seconds and add the sliced onion, curry leaves and little salt. Stir-fry until onion turn golden in color. Now add the chopped tomatoes. Cook covered for a few minutes at medium heat until they get mashed up and the oil separates. Now add all the masala powders. Stir for 20 - 30 seconds or until the oil separates. You can sprinkle a little water to avoid the masala powders from getting burnt. Add 1/4 cup water (adding water is optional). Mix well and taste-check for salt. Now add the egg halves. Mix them carefully with the masala. Cover with the lid and cook for one minute at very low heat. Garnish with chopped cilantro. Remove from fire and serve hot with chapatis, idiyappam, naan, porotta or appams.