Kerala Egg Roast | Nadan Mutta Roast
Pan-fried until the edges go dark and crispy, this egg fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.
Ingredientsfor 4 servings
- 6 nos Eggs
- 4 nos Onion
- 5 nos Garlic cloves
- 1/2 inch Piece Ginger
- 5 nos Green chillies — chopped
- 1 tbsp Coriander powder
- 1/2 tbsp Red chilly powder
- 1/4 tbsp Turmeric powder
- 1 tbsp Cumin powder (Jeerakam)
- 3 nos Tomato medium
- Coriander leaves — for garnishing
- 3 tbsp Vegetable oil
- Salt, to taste
Preparation
Step 1
Boil eggs, remove shell and set aside.
Step 2
Heat the oil in the pan.
Step 3
Add onions, green chillies, ginger and garlic paste.
Step 4
Fry onions till it turns yellowish brown.
Step 5
Add sliced tomatoes and fry it properly.
Step 6
Add red chilly powder, turmeric powder, coriander powder, cumin seeds powder and salt. fry it until the raw smell goes. Slit the boiled eggs and put them in the pan.
Step 7
Mix it well, cover the pan and let it cook for 5 to 8 minutes.
Step 8
Remove the cover of the pan.
Step 9
Garnish the egg roast with coriander leaves.
Step 10
Serve the egg roast kerala style with appam, chappathi, etc.
Step 11
The kerala style egg roast.
Tip
Hard-boil the eggs first, then make shallow cuts on the surface before adding them to the gravy — this lets the masala flavour penetrate inside.
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