Kerala Egg Roast / Nadan Mutta Roast

Kerala Egg Roast Recipe

Ingredients (Serves 5

1. Eggs – 5
2. Coconut oil – 3 tbsp
3. Mustard seeds – 1/2 tsp or 1 pinch fennel seeds
4. Onion – 2.5 medium-sized, thinly sliced (Makes about 3 cups)
5. Fresh ginger-garlic paste – 1.5 tsp or 1 tsp finely chopped ginger and garlic
6. Green chilly – 1 , slit (optional)
7. Curry leaves – 1 sprig
8. Turmeric powder – 1/4 tsp
9. Kashmiri chilly powder –  1 – 1.5 tsp
10. Coriander powder – 1 – 1.5 tsp
11. Pepper powder – 1/8 tsp
12. Garam masala powder – 1/2 – 1 tsp or to taste
13. Tomato – 2 small or 1 medium, chopped
14. Sugar – A tiny pinch (optional, added to balance the flavors)
15. Salt – To taste

Method

1. Boil the eggs in water for about 11 – 14 minutes (depending on their size) or until they are done. Rinse under cold, running water and remove their shells. Cut them into halves or make slits on the whole eggs. Keep aside.

For the egg roast masala

2. Heat  2 – 3 tbsp coconut oil in a wide non-stick pan or kadai/ cheena chatti over medium-high heat and splutter the mustard seeds. Add  sliced onion and little salt. Saute until onion turns transparent. Add ginger-garlic paste(or chopped ginger and garlic), green chilly, if using and curry leaves.Continue to saute until onion turns golden, takes about 10 minutes. Bring down the heat to low. Now add all the masala powders (numbered 8 – 12). Stir for a couple of minutes until their raw smell completely leaves and oil separates. You can sprinkle a little water to avoid the masala powders from getting burnt. Next add the chopped tomatoes and enough salt. Cook for 5 – 6 minutes until they get completely mashed up and oil separates. Add 1/4 cup hot water and a pinch of sugar, if using. 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 over very low heat. Switch off. Egg roast goes well with appam, idiyappam, chapathi and porotta. Enjoy!