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5 from 1 vote

egg roast recipe | kerala mutta roast

A quick and easy egg roast recipe to be eaten with rice or roti and is made using chopped onions and tomatoes.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Curries
Cuisine: South Indian
Servings: 2 -3
Calories: 310kcal
Author: Asiya


  • 4 eggs boiled and peeled
  • 1 tbsp oil
  • 2 medium size onions very finely chopped
  • 5-6 curry leaves
  • 1 to mato finely chopped
  • salt - to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder/haldi
  • 1 tsp black pepper corn powder
  • 1/2 cup water


  • Firstly boil eggs, peel them and set aside.
  • Take a pan/wok, add oil and heat it.
  • Into it, add very finely chopped onions and cook till soft.
  • Add curry leaves and cook till the onions turn golden color.
  • Into it add finely chopped tomato and mix.
  • Cook for few minutes.
  • Add salt, red chilli powder, turmeric powder, black pepper corn powder into it and mix well.
  • Cook until the tomatoes turn soft, mushy and until oil appears at the corners.
  • Add some water and cook for few minutes.
  • Add boiled and peeled eggs into the gravy by slitting the eggs slightly.
  • Cook and roast the gravy until water is absorbed and until the gravy is roasted well along with the eggs.
  • Egg roast is ready.
  • Watch the video procedure above...


Calories: 310kcal