Egg Roast / Nadan mutta roast is a common side dish for traditional Kerala breakfast dishes, boiled eggs cooked in spicy onion tomato masala gravy. This recipe is one of the easy and tasty side dishes, though a bit time consuming, it’s worth it.
Mostly served for breakfast with appam, pathiri, idiyappam, puttu, porota & chapati.
Ingredients:
4 boiled egg
5 tbsp coconut oil
10-12 curry leaves
sugar – a tiny pinch (optional, added to balance the flavors)
2 medium red onions thinly sliced
1 big tomato sliced
2 tsp ginger garlic paste
whole garam masala (2 cardamom, 2 cloves & ½ inch cinnamon stick)
1 tsp turmeric powder
1½ tsp kashmiri chili powder
1½ tsp coriander powder
½ tsp garam masala powder
½ tsp black pepper powder
½ cup chicken stock
1 tsp dry kasuri methi
Salt to taste
Preparation:
Hard boil the eggs, peel and keep aside.
Heat the oil in a pan over a medium heat. Add ½ tsp turmeric & kashmiri chili powder, fry the masala along with boiled egg for few a seconds.
In the same pan, saute the chopped onions till it turns to translucent.
Add the whole garam masala: cardamom, cloves & cinnamon stick. Saute it along with the onions.
Add crushed ginger and garlic and saute for couple of minutes until it gives off its aroma, now add curry leaves and saute.
Add chopped tomatoes salt to taste and sauté till the tomatoes are smashed well and oil separates from the pan.
Add all spice powders along with garam masala & pepper powder and saute till the raw smell is gone.
Add ½ cup chicken stock and mix well.
Add the fried egg and toss it well.
Cook it on a low heat for 4-5 minutes, stirring occasionally. Remove from the heat.
Enjoy!
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