Egg Onion Roast / Mutta Masala

Ingredients (Serves 4)

1. Eggs – 4 – 5, hard-boiled

2. Coconut oil – 2 – 3 tbsp

3. Onion – 1 large, thinly sliced

4. Ginger – 1.5 tsp, minced or crushed

Garlic – 1.5 tsp, minced or crushed

Green chillly – 1, slit

Curry leaves – A few

5. Turmeric powder – 1/2 tsp

Kashmiri chilli powder + regular chilly powder – 1 + 1/2 – 3/4 tsp

Coriander powder – 1 1/4 tsp

Garam masala powder – 1/2 – 3/4 tsp

Pepper powder – 1 tiny pinch (optional)

6. Hot water – 1/2 cup

7. Salt – To taste

Method

Heat coconut oil in a kadai over medium-high heat. Add onion, salt and saute until onion starts to change color. Add ginger, garlic, green chilly and curry leaves. Continue to saute until onion turns light golden. Bring down the heat to low. Add turmeric powder, chilli powder, coriander powder, garam masala powder and pepper powder. Cook until their raw smell disappears. Add 1/2 cup hot water and mix well. Cook covered for a few minutes until it turns thick and oil separates. Taste-check for salt and masala. Add the boiled eggs and mix well. Cover and cook for a few minutes. Switch off. Serve with appam/ idiyappam, puttu or chapathi.

Recipe courtesy – Adapted from Vanitha Pachakam