Egg roast and egg omelet are very much related to my childhood days because egg was the only non-vegetarian item I used to eat during those days. Usually on Sundays, mom used to prepare Palappam and mutta roast for breakfast and mutta roast gravy was prepared with shallots. It was a ritual on Saturday to keep the shallots ready for the next day. So we – dad, brother and myself – were forced to peel the onions which I never liked to do. I liked the taste as well as the colour of that thick onion gravy very much. Usually gravy had a burnt brown colour since it was cooked in iron wok (China wok or Cheena chatty) and its aroma is unforgettable. Mom used to cook almost everything in coconut oil.

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Today morning, when I thought of a quick breakfast, mutta roast was the first item crossed my mind. So, immediately I started without giving any second thought. You can also try this because it doesn’t more than 15 mins of your cooking time. My trial has gone like this,

Ingredients:

  1. Hard boiled eggs – 3
  2. Onion – 2,
  3. Medium chopped into fine slicesGreen Chilly – 5, each chopped into 3 pieces
  4. Coriander powder – 2 tsp
  5. Kashmiri Chilly powder – 1/2 tsp
  6. Garam Masala Powder – 1 tsp,
  7. heaped ( powder made from cinnamon, clove, fennel, and poppy seeds/ kuss kiss)
  8. Turmeric powder – 1/4 tsp
  9. Salt to taste

For Seasoning:

  • Cooking oil/ coconut oil – 1 tbsp
  • Mustard – 1/4 tsp
  • Curry leaves – few

How To Prepare The Egg Roast?

  • Boil water with salt and place egg one by one, cover and cook for 5-6 mins at high temperature and remove the egg when it done and let it cool in the water, remove the shell, make gashes on the egg white and keep aside
  • Heat oil in non-stick pan and crackle mustard, add curry leaves, fry for few seconds
  • Add green chilly and onion, sauté with a pinch of salt and turmeric powder until it turns transparent
  • Add Coriander powder and fry for 1 min over simmer, then add freshly ground garam masala and chilly powder
  • Add 3 tbsp of water, mix well, cover and cook for 1 min
  • Add egg to the masala and coat the eggs with the masala, cover and cook over simmering for 3-4 mins
  • Remove it from stove and transfer it to the serving dish

Naadan mutta roast is ready now. Can serve it with anything like Palappam, chapatti, Dosa, Upma, or anything of your choice

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