This Egg roast recipe is Kerala style which is locally known as Nadan Mutta Roast. The Nadan Mutta Roast is a dry dish and is a bit spicy, but you can adjust the spice level according to your needs. You can serve with any flatbreads, but traditionally it is served with Puttu, Appam or Noolappam etc.
4 Medium Onions
1 tbsp Ginger garlic Paste
4-5 Green Chilies
1 tsp Fennel seeds
1/2 tsp Pepper Powder
A Handfull Curry Leaves
1 tsp Red Chili Powder
1 tbsp Coriander Powder
1 tsp Garam Masala
3 tbsp Oil/ Coconut Oil
1 Large Tomato
Crush fennel seeds and keep aside. Hard boil eggs, remove shell and make slits. Slit the green chilies. Slice the onions and remove in a bowl.
In a wok heat oil, when Oil is hot add ginger garlic paste and saute for a minute on high flame.
Add crushed fennel powder and pepper powder. Saute for a minute.
Add in the sliced onions and cook until the onions are brown. the flavour of the dish is of roasted onions so make sure onions are roasted well.
Add in Slit green chilies and curry leaves and saute for a minute.
Add turmeric powder, red chili powder, coriander powder and garam masala and saute.
Add chopped tomatoes and cook until tomatoes are soft. Add water and let it simmer.
Now add the slit Eggs and let it simmer for couple of minutes, so the eggs get infused with all the flavours.
Adjust the seasonings and serve with rice, puttu or any flatbreads etc.