🇮🇳 Indian

Mutta Roast

Name: Mutta Roast
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 2, chopped Tomato; 1-2 Green Chili; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 2 sprigs Curry Leaves; 4 Eggs; 1 tsp Red Chili Powder; 1 tsp Black Pepper; 1 cup Grated Coconut

🇮🇳 Indian

Kerala egg roast, blistered eggs in pepper-curry leaf masala. Eggs, upgraded: fried, spiced and simmered in proper masala. Serve with rotis, steamed rice or hot buttered toast.

Prep 10 min Cook 17 min Serves 2 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion2, finely chopped
Tomato2, chopped
Green Chili1-2
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Curry Leaves2 sprigs
Eggs4
Red Chili Powder1 tsp
Black Pepper1 tsp
Grated Coconut1 cup

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Hard-boil the eggs (or beat them, for omelette-style), peel and halve; a light dusting of turmeric and salt helps them fry without spitting.
2
Golden the eggs in hot oil — those blistery patches carry flavour.
3
In the same pan, fry onions till golden, add ginger garlic paste, tomato and the ground spices; bhunao till the oil separates.
4
Add the eggs back with the grated coconut and a splash of water; simmer five minutes so they drink the masala.
5
Scatter the curry leaves, cilantro and a squeeze of lemon over the top.

Chef's tip

Resting the finished dish for five minutes off the heat lets the spices settle and deepen.

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