Egg roast/Nadan Mutta Roast is Kerala specialty dish, made of boiled eggs cooked in a spicy masala. It is usually served as an accompaniment with appam and puttu or with chapathi and parotta.
Boiled eggs - 4, halved
Onion - 3 medium, finely chopped
Green chillies - 4 to 5, finely chopped
Garlic - 5 to 6, finely chopped
Ginger - 1 big piece, finely chopped
Curry leaves - few
Tomato - 3 big, finely chopped
Tomato sauce - 1 tbsp
Turmeric powder - 1/2 tsp
Cumin/ Jeera powder - 1/4 tsp
Coriander powder - 2 tsp
Red chilly powder - 1 tsp
Pepper powder - 2 tsp
Salt - to taste
Oil - 2 tbsp
1. Heat oil and add ginger, garlic and fry till the aroma of garlic comes out. Then add green chillies, curry leaves, onions, little salt and fry till onions turn golden.
2. Now add the tomatoes and cook till the tomatoes become mushy and oil separates. Add tomato sauce and mix well.
3. Then add turmeric powder, jeera powder, coriander powder, red chilly powder, pepper powder, salt, 1/4 cup and mix well. Cook till raw smell of masala goes and blends well.
4. Add the eggs and gently mix the eggs with masala. Cover and cook in low flame for 5-6 minutes. Remove from heat.