Egg Roast / Mutta Roast

A simple yet tasty side dish with egg, which you can serve with breakfast items like appam, idiyappam, bread, chapathi and rice also. It is a semi gravy type, with roasted onions and masala.

Ingredients

• Eggs – 3
• Onion – 2, thinly sliced
• Tomato – 1, chopped
• Ginger garlic paste – 1 teaspoon
• Green chilis –  2, slit
• Turmeric powder – 1/4 teaspoon
• Kashmiri chili powder –  1 teaspoon
• Coriander powder – 1 teaspoon
• Pepper powder – 1/4 teaspoon
• Garam masala powder – 1/2 teaspoon
• Curry leaves – 1 sprig

Preparation

1. Boil the eggs in water until they are cooked. Rinse under running water and remove the shells. Cut them into halves and keep aside.
2. Heat oil in a pan at medium heat and splutter the mustard seeds. Add  sliced onion and little salt. Saute until onion turns transparent.
3. Add ginger garlic paste, green chili and curry leaves. Continue to saute until onion turns golden.
4. Add all the masala powders. Stir well until their raw smell leaves and oil separates. Sprinkle a little water to avoid the masala powders from getting burnt.
5. Add the chopped tomatoes and enough salt. Cook for few minutes until they get completely mashed up and oil separates.
6. Add 1/4 cup hot water. Mix well and add the egg halves. Mix them carefully with the masala. Cover with the lid for few minutes and turn off.