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Kerala style egg roast-mutta roast

Jan-17-2019
Delicacies On The Plate - Pallavi's Kitchen
5 minutes
Prep Time
15 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Kerala style egg roast-mutta roast RECIPE

this Kerala style egg roast also known as Mutta roast is very delicious

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • Kerala
  • Frying
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. 12 boiled eggs
  2. 8 onions cut into thin slices
  3. 7-8 tablespoon of coconut oil
  4. 5 tomatoes finely chopped
  5. 3 Green cardamom
  6. 3 cloves
  7. 4-5 small sticks of cinnamon
  8. one teaspoon of fennel seeds
  9. 4 green chillies sliced from the centre
  10. 12 to 15 Curry leaves
  11. 1 tablespoon of grated ginger
  12. 1 tablespoon of minced garlic
  13. 1/2 Teaspoon of garam masala
  14. 1/2 teaspoon of turmeric Powder
  15. 1 tablespoon of Kashmiri red chilli powder
  16. 3/4 tablespoon of coriander powder
  17. 1/4 teaspoon of cumin powder
  18. 1/4 Teaspoon of black pepper powder
  19. salt to taste
  20. chopped coriander leaves for garnishing

Instructions

  1. make slits into the egg and fry them into the oil till they turn golden brown in colour
  2. in the remaining oil ad cumin seeds and fennel seeds after the cumin seeds changes its colour ad minced garlic and grated ginger and all the whole spices and cook for about a minute. Keep the flame on a medium heat.
  3. after 1 minute add sliced onion and cook till they turn golden brown in colour to faster the process and little bit of salt into it
  4. after the onion is done ad the chopped tomatoes and cook till it turns tender and it starts to leave oil
  5. after the tomatoes are cooked ad all the dry spices and cook for about a minute. Add salt to taste.
  6. now ad the boil eggs into it see to it that the eggs are nicely coated with the masala and cook for about five minutes keep on stirring in between
  7. finally garnish with chopped coriander leaves delicious Kerala style egg roast is ready to serve

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