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.
Ingredients
- 4 eggs boiled and peeled
- 1 tablespoon oil
- 2 medium size onions very finely chopped
- 5-6 curry leaves
- 1 to mato finely chopped
- salt - to taste
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder/haldi
- 1 teaspoon black pepper corn powder
- ½ cup water
Instructions
- 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...
Nutrition
Nutrition Facts
egg roast recipe | kerala mutta roast
Amount Per Serving
Calories 310
* Percent Daily Values are based on a 2000 calorie diet.
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