Egg roast is a simple egg masala recipe that is made using hard-boiled eggs roasted in spiced masala base. This version of egg roast recipe is egg roast Kerala style which is locally called “Nadan Mutta Roast.” This mutta roast is a dry dish, a dry egg roast recipe. Eggs in Tamil/Malayalam is called mutta.
Egg Roast
Course: Breakfast, Snacks, Main CourseCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
8
minutesCooking time
15
minutesIngredients
2 eggs
2 big sized onions, yes! we need more onions
3 garlic cloves
2-3 green chilies, depending on its spiciness
3 tablespoons of oil
Salt to taste
1 tablespoon of garam masala
1 tablespoon of dried fenugreek leaves (kasuri methi)
A pinch of turmeric powder (optional)
Directions
- Add eggs into a cooking vessel with half a liter of water. Cook eggs for 15 minutes on medium flame. Once they cool down, peel them and keep them aside.
- Heat up a flat, large surfaced nonstick pan. Add in oil to the pan.
- Then add in peeled, finely chopped garlic, finely chopped green chilies and fry them for a minute.
- Before garlic starts to brown, add in peeled, finely chopped onion and saute them until they start to brown. We want well fried, ready to caramelize onions.
- Add salt to fasten the frying process.
- Add turmeric, garam masala and mix well.
- Add about 1/2 cup of water and mix well.
- Then add halved eggs (each egg chopped into 2) in between the onion mixture and let them cook until all the water evaporates.
- Remove the pan off heat. Add in dried fenugreek leaves (kasuri methi) all over the egg and onion mixture and mix well.
- Dried fenugreek leaves add a wonderful taste and flavor to the dish. If you don’t have them, you can skip them but they do take this dish to a whole new level.
- Serve each egg with a spoonful of the onion masala on top and enjoy!
Notes
- Serve this egg roast as a starter or as a side dish for lunch, dinner. You can also serve it as a side dish for chapatis.
In the end, add finely chopped fresh coriander (for added taste) and dry mango powder (anchor powder) for tanginess, to balance the spiciness if you wish.
