A delicious recipe from the Southern part of India with some amazing flavors and aroma. A rustic Egg Roast Masala paired with Appam or Lachcha Paratha is a great combination and a wonderful party recipe as well. A simple recipe with a blast of flavors in your mouth, this Kerala style Egg Roast Masala is a must try for all the egg lovers. Indeed a great accompaniment to your regular chapatis or parathas, also known as Nadan mutta roast. So let’s start the week with this spicy egg recipe and check out the recipe shared below and do give me your feedback or may be your version of Mutta roast that i would love to try next time.
To make this recipe all you have to do is boil eggs, peel and cut into halves or just keep it whole. Heat oil in a pan and add mustard seeds, curry leaves, dry red chili and let them splutter. Now add fine chopped onions and fry till golden in color. Now add ginger and garlic and saute till raw smell goes off. Add coriander powder, kashmiri red chili powdr, turmeric and garam masala powder to the onion mix and fry till oil starts leaving the sides. Now add fine chopped tomatoes and again cook in low heat till the tomatoes are soft and mushy. Add boiled eggs and mix gently, little water and let it cook for another 5-6 mins or till the curry starts to thicken. Season with salt as per taste and cook till required consistency is achieved. Usually the egg roast masala is thick so adjust accordingly. Egg roast masala is ready to serve but before that do not forget to garnish it with some fresh chopped coriander.
Note : You can also add some black pepper powder along with the other spices.