Sunday, May 15, 2016

Egg Roast

Egg Roast is a dish Native to Kerala. There, they call it Nadan Mutta Roast. Keralite loves to consume this mainly with appam but this recipe goes well with steamed rice as well. I love to make egg roast as a side dish, when I'm short of good options. In the authentic recipe, eggs are hard boiled and roasted in masala gravy. However in my version of egg roast, I love to pan roast the hard boiled eggs before adding into the masala gravy. And honestly, this twist made my dish more tasty and appetizing. So, if you want some authentic taste, with little twist, then try this aromatic dish with "Flavors of Sneha's Kitchen".

Egg Roast


5 Hard boiled egg (Cut in half and sprinkle little bit of turmeric, coriander & red chilli powder)
2 medium size onions thinly sliced
1 big tomato sliced
10-12 curry leaves
2 green chillies chopped
1 tbsp of ginger-garlic paste
1/2 tsp of turmeric powder
1 tsp of coriander powder
1 tsp of red chilli powder
1/2 tsp of garam masala powder
3 tbsp of oil
Salt to taste


In a flat pan heat 1 tbsp of oil and slightly roast both sides of the eggs and keep it aside.

In another pan heat rest of the oil and add the sliced onions. Saute until it gets light golden color.

Now add the ginger-garlic paste and cook for 2-3 minutes or until the raw flavor of garlic is gone.

Now add the curry leaves and green chilli. Mix well and saute for another 1 minute.

Now add salt. turmeric, coriander and red chilli powder. Mix well and cook for 1-2 minutes.

Once the dry powder are slightly roasted, add tomato. Mix well and cook until tomatoes are soft.

Now add the garam masala powder and saute for 1 more minute.

Now add just half cup of water. Mix well and let it come to a boil.

At last, add the roasted eggs and mix gently. Cover and let it simmer for 5 minutes.

Serve with appam or your choice of accompaniments.

Note: If you want, you can skip roasting the eggs. Just make some vertical slits on hard boiled eggs and throw in the roasted gravy masala.

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