Nadan Mutta Roast/Kerala Egg Roast

There are some dishes that tastes too good and that sense of taste last longer in your tongue. Egg roast is such a food. We had it with appam on last week. My hubby was so impressed with this :p..

Ingredients:

Egg	4
Coconut Milk	1/4 cup
Onion	1(big)
Tomato	1(medium)
Ginger	2 inch piece
Garlic	5 cloves
Chilly Powder	1 tspoon
Turmeric Powder	1/2 tspoon
Garam Masala	1 tspoon
Green Chilly	4 to 5(medium)
Mustard	1 tspoon
Curry Leaves	1 pinch
Oil	3 tspoon
Salt	to taste

Preparation:

(1) Boil eggs in water by adding 1 tspoon of salt. Make 4 or 5 vertical slits over the eggs and keep it aside.

(2) Chop onion, tomato, green chilly,ginger and garlic. Keep it aside.

(3) Heat oil in a vessel. Add mustard. Once it crackles add chopped ginger and garlic. Saute till an aroma arose. Now add chopped onion and salt. Saute well till the color changes brownish.

(4) To this brownish onion  add chopped green chillies and curry leaves. Stir for some seconds. Now add chopped tomato. Stir well till tomato turns juicy( Now reduce heat to low and close the vessel with a lid for 3 to 4 minutes so that onion will be cooked well. You can skip this if you are in a hurry).

(5) Now add turmeric powder, chilly powder and garam masala. Mix well. Pour the coconut milk. Mix well and make a salt test here.

(6)Now add boiled eggs and toss it well. In low flame cook it for 3 to 4 minutes. Stir in between. Now your curry will becomes dry. Switch off the flame. Close the vessel with a lid for 5 minutes before serving.

Your egg roast is ready.Have it with Appam or Chappathi.

Tips:

• Add egg in water when it starts boiling. This gives a smooth texture to eggs. 
• Addition of salt avoid eggs to be broken during boiling.
• Instead of making slits over eggs u can cut it into two. Be careful not to break eggs while mixing it in the masala.