Kerala Egg Roast (Mutta Roast)

Overview
A traditional Kerala egg dish in which hard boiled eggs are mixed with a spicy masala gravy. This egg roast goes very well with rice, appam or any Indian breads. The thick gravy is made with sauteing onions, tomatoes, garlic and ginger with spices. I have used all whole spices and ground them to give a traditional authentic taste. Whole Kashmiri chilly adds a nice red color and flavor to this dish.

Kerala Egg Roast

Ingredients for Kerala Egg Roast

Ingredients
Hard boiled eggs - 10
Red Onions thin sliced - 2 cups
Plum tomatoes thin sliced - 2 cups
Cilantro finely chopped - 1/2 cup
Coriander seeds - 3 tablespoons
Kashmiri chilly whole - 4 - 6
Whole black peppers - 1 teaspoon
Fennel seeds - 2 teaspoon
Garam Masala - 1 teaspoon( optional)
Curry leaves 2 sprigs
Shallots 1/4 cup
Garlic 10  - 12 cloves
Ginger 2 inch pieces
Green chilly - 4 - 6 split at center
Olive oil - 4 tablespoons
Turmeric powder - 1/4 teaspoon
Salt to taste

Steps
1. Hard boil eggs and peel shell.  Make thin slits on the eggs whites and keep aside.
2. In a blender add the ginger, garlic, shallots, coriander seeds, Kashmiri chillies, whole black pepper, turmeric powder and fennel seeds with 1/4 cup water and make a smooth paste.
3. In a heavy bottom pan heat the oil. When the oil gets hot add the sliced red onions, curry leaves and green chilly and saute till the onions are light brown.
4. Add the ground spice paste to this and saute well till the oil begins to separate.
5. Add the sliced tomatoes to this with salt stir and cook covered till the tomatoes are cooked well and the gravy is thick. Garam masala(optional) can be added now.
6, Add the hard boiled eggs to this and saute few more minutes and add the finely chopped cilantro to this

Serve hot with rice, appam or any Indian bread.