Egg Roast

A simple yet versatile dish which can be easily prepared for any weekday nights.It usually takes around 30 minutes including the cleaning time to prepare this dish.The leftovers go very well next day with any kind of breads.
I had never heard of Egg/Mutta Roast until I tasted it for the first time in of my dearest friend M's house for dinner.Dear M's mom had severed this dish with a sweet dinner rolls and the combination of something very spicy and sweet took this dish to a whole new level. Later on, I had try to recreate the recipe but  the taste never came even close to the original dish.

Adapted from : Flavors of Spice coast by Mrs K.M. Mathews.

Ingredients

• Eggs 4
• Thinly sliced big red onions 3-4 ( the more the merrier)
• Tomatoes 1 or Tomato paste 1 tbsp
• Green chillies 1 to 2 
• Curry leaves 1 sprig
• Ginger-garlic paste 1 tsp
• Coriander powder 2-3 tbsp, preferable home made
• Chilly powder 1 tsp
• Freshly ground pepper powder 1 tsp
• Garam masala- 1 tsp ( I use Kashmiri Garam masala)
• Oil
• Salt to taste
• Thick Coconut milk 1/4 cup (optional)

• Boil the eggs
• Heat a medium stir fry pan.Add oil and stir fry the onions on medium flame for 15 -20 minutes till onions start to change color and become pale.
• Add tomato/paste and let it cook till tomato becomes soft and mushy.
• Add all the spice powders except pepper powder and  mix it well.Fry it for couple if minutes.
• The mixture should be thick and brown in color.Add 1/4 cup of thick Coconut milk,pepper powder and simmer the mixture for 2-3 minutes.
• Halve the eggs and gently stir in.
• Garnish with Cilantro leaves.
• Serve hot with Appam, Iddiappam or any kind of bread and a glass of red wine.

 Enjoy
 R