Egg roast recipe, how to make egg roast with step by step pictures.

Egg roast is a very simple but spicy side dish and a popular Kerala dish. Kerala Mutta Roast is Kerala's own quick Egg Roast, a simple yet spicy side dish with onions, tomatoes and Indian spices, and very restaurant style.

Egg roast is a favorite breakfast side dish and usually paired with appam, puttu or even roti. It is so easy to make that all you need is just under 20 min to get it done and a perfect side dish when guests surprise you with a visit.

If you are a regular here, you know that I should be renamed as the "Spice Woman" I love spicy food and so does my family.....so I added green chilly along with Kashmiri chilly powder, but if you do not favor much spice, you can reduce the green chilli or you can add it without cutting or slitting, so that the heat does not release out, but the flavor does.........and this one is a treat for Homey during Lent. He love to have it with appam for breakfast.

 I add a bit of "saunf" or "perumjeerakam" to the coconut oil, and that does take it to another level....very restaurant style mutta roast!!

So lets get started!!

Serves: 2-3.
How to make egg roast, step by step pictures.
Heat 2 tbsp of oil in a kadai or pan, add in half tsp of mustard seeds and allow it to splutter, simmer the fire and add in half tsp of fennel seeds.

 Put the flame on high and add in the sliced onion, green chillies, ginger, garlic, and curry leaves. Add in 1 tsp salt. Mix well, and after a minute....put the flame on low.

Once the onions started to brown slightly, it should take about 7 -10 min on low flame, add in 1 1/2 tsp Kashmiri chilly powder (if using ordinary chilly powder, then 1 tsp would be fine). Add in 2 tsp coriander powder.

Half tsp pepper power and 1/4 tsp turmeric powder.

Lastly, half tsp garam masala powder

Mix all the powders, so that the raw flavor diminishes......remember the fire is on low. Add in the 2 chopped tomatoes, mix well. Add in 1/3 cup of water, so that the tomatoes are incorporated and blended well. Keep mixing on and off for about 5 min on low flame.

The tomatoes are almost cooked and blended well. I like to add in some curry leaves for added flavor....and I like to saute a bit more (about 2 min more)

 

Until the onions and tomatoes are nicely roasted. Add in the eggs, give it a stir....so that the masala is nicely coated on the eggs.

Serve with appam or idiyappam.

If you like this egg roast, you might also like:
Goan Egg Vindaloo from Indian Healthy Recipes. 

More Egg Recipes:
Egg Bhurji/Indian Scrambled Egg
Spicy Caramilized Onion/ Ulli Vazhattiyathu
How To Make Egg Puff/Homemade Puff Pastry
Egg Biriyani

Egg Roast Recipe | How To Make Egg Roast

PREP TIME: 5 mins    |  COOK TIME: 15 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Coconut Oil: 2 tbsp.
• Mustard Seeds: 1/2 tsp.
• Saunf (perumjeerakam): 1/2 tsp
• Green Chilly: 2-3, slit (optional)
• Ginger: 1 inch, chopped finely
• Garlic: 4-5 cloves, sliced finely
• Onion: 3, sliced finely
• Tomato: 2, chopped
• Kashmiri Chilly Powder: 1 1/2 tsp
• Coriander Powder: 2 tsp
• Pepper Powder: 1/2 tsp
• Garam Masala Powder: 1/2 tsp
• Turmeric Powder: 1/4 tsp
• Water: 1/3 cup, to add when tomatoes are added, so that they get blended well
• Boiled Eggs: 2 or 3, slit lightly
• Salt: 1 tsp, or as needed
• Curry Leaves: 2 springs

  METHOD:

1. Heat 2 tbsp of oil in a kadai or pan, add in half tsp of mustard seeds and allow it to splutter, simmer the fire and add in half tsp of fennel seeds.
2. Put the flame on high and add in the sliced onion, green chillies, ginger, garlic, and curry leaves. Add in 1 tsp salt. Mix well, and after a minute put the flame on low.
3. Once the onions started to brown slightly, it should take about 7 -10 min on low flame, add in 1 1/2 tsp Kashmiri chilly powder (if using ordinary chilly powder, then 1 tsp would be fine). Add in 2 tsp coriander powder.
4. Once the onions started to brown slightly, it should take about 7 -10 min on low flame, add in 1 1/2 tsp Kashmiri chilly powder (if using ordinary chilly powder, then 1 tsp would be fine). Add in 2 tsp coriander powder.
5. Add in half tsp pepper power and 1/4 tsp turmeric powder.
6. Lastly, half tsp garam masala powder.
7. Mix all the powders, so that the raw flavor diminishes......remember the fire is on low. Add in the 2 chopped tomatoes, mix well. Add in 1/3 cup of water, so that the tomatoes are incorporated and blended well. Keep mixing on and off for about 5 min on low flame.
8. The tomatoes are almost cooked and blended well. I like to add in some curry leaves for added flavor and I like to saute a bit more (about 2 min more).
9. Until the onions and tomatoes are nicely roasted. Add in the eggs, give it a stir so that the masala is nicely coated on the eggs.
10. Serve with appam or idiyappam.

NOTES

• I like my mutta roast to be a bit dry, if you like it semi gravy, you can add in 1/4 cup of boiled water into the gravy, mix and simmer for a minute. Serve hot.

©Copyright Reserved, Nisahomey.com