Kerala Egg Roast | Mutta Roast
Spicy and garlicky, with the nuttiness and aroma of coconut oil - this Kerala Egg roast brings all the flavors of South India we love in one delicious dish.
Servings: 4 servings
Ingredients
- 5 boiled eggs
- 3 tablespoons coconut oil
- ½ teaspoon mustard seeds
- 15 - 20 curry leaves
- 2 red chilli broken into 2
- 1 green chilli broken into 2
- 1 ½ inches ginger crushed
- 10 cloves garlic crushed
- 1 ½ cups onions sliced
- ½ teaspoon red chilli powder
- 1 ½ tablespoons kashmiri chilli powder
- 1 tablespoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon pepper powder
- ½ teaspoon salt
- ¾ cup tomatoes finely chopped
- 1 tablespoon finely chopped coriander leaves
Instructions
- Fry oil in a pan, add mustard seeds & once they crackle, add curry leaves, red & green chilli, crushed ginger and garlic, onions & fry till they turn translucent.3 tablespoons coconut oil, ½ teaspoon mustard seeds, 15 - 20 curry leaves, 2 red chilli broken into 2, 1 green chilli broken into 2, 1 ½ inches ginger crushed, 10 cloves garlic crushed, 1 ½ cups onions
- Add spice powders, salt and tomatoes. Cook on medium heat & saute for 3 minutes.½ teaspoon red chilli powder, 1 ½ tablespoons kashmiri chilli powder, 1 tablespoon coriander powder, ¼ teaspoon turmeric powder, ½ teaspoon pepper powder, ½ teaspoon salt, ¾ cup tomatoes
- Add warm water & cook on low for 10 minutes, till it roasts & oil separates from the sides of the pan.
- Add boiled eggs & roast on low for 5 minutes.5 boiled eggs
- Garnish with coriander leaves and serve.1 tablespoon finely chopped coriander leaves
Video
Nutrition
Calories: 257kcal | Carbohydrates: 16g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 233mg | Sodium: 467mg | Potassium: 435mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1887IU | Vitamin C: 120mg | Calcium: 103mg | Iron: 2mg