Kerala Style Egg Roast or Naadan Mutta Roast
A thick egg curry, made of boiled egg, tomato and Indian spices. Best with appam / idiyappam / chapati / pulao / ghee rice .. Easy method !!
2 tablespoon oil
1 onion (1 big size or 2 small size onion), very thinly sliced
8 cloves garlic, sliced
½ teaspoon ginger, finely chopped
6 curry leaves
1 well ripe tomato(1 big size or 2 small size), sliced
¾ teaspoon red chilli powder
½ teaspoon pepper powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder
¾ teaspoon salt (or to taste)
½ teaspoon garam masala powder (or a mix of ¼ teaspoon clove powder+1/4 teaspoon cinnamon powder + ¼ teaspoon clove powder +1/4 teaspoon cardamom powder – homemade spice mix)
Dilute red chilli powder, turmeric powder, coriander powder and pepper powder in 2 tablespoon water (spice mix). Keep aside.
Heat oil in a pan. Add thinly sliced onion and fry on a low to medium heat until golden color.
Add sliced garlic, ginger and curry leaves. Fry on a medium heat until crisp and well combined with onions.
Add sliced tomato and fry for 2 – 3 minutes until well mixed.
Add diluted spice mix and stir on a low heat for 2 – 3 minutes until raw smell goes and well combined with other ingredients.
Add boiled egg, salt to taste and garam masala powder or homemade spice mix. Mix all the ingredients well. Do not add water when cooking. It should be thick roast / curry.
Cover with a lid and cook on a low heat for 10 – 12 minutes until onion gravy well blended with boiled egg. Serve with appam / idiyappam / pulao / ghee rice / brown bread …