The recipe attached is provided by Sheba Promod of the Absolute Indian, Cooker School and Spice Boutique. The website has a lovely little shop for Indian spices and I was quite surprised to learn that Turmeric is actually known for it’s antiseptic properties.
Egg Roast (Mutta Roast)
3 hard-boiled eggs, halved
3-4 tbsp. vegetable oil
½ tsp. mustard seeds
2 medium onions, finely chopped
8-10 curry leaves
1 tsp. fresh ginger, finely chopped
2 cloves garlic, crushed
75 grams chopped tomatoes
¼ tsp. turmeric
½ tsp. chilli powder
½ tsp. coarsely ground black pepper
½ tsp. salt
¼ tsp. garam masala
This dish is normally served as a breakfast dish in Kerala alongside Appam (similar to a thick pancake and made from ground rice and coconut) However, it can also be served as an accompaniment to other Kerala curries. I must admit though, I find it truly heavenly just on its own or perhaps with some bread to help mop up the extra onions. It happens to be one of those meals that I craved when pregnant but wished my mum had been around to make then for me! She made them slightly differently, with luscious mounds of the onion masala served on top of the clean, cut eggs and then warmed through in the oven. Just as delicious!
What makes the dish so mouth-watering is the abundance of onions. You may be rather alarmed with the quantity of sliced onions you have prepped for just 3 eggs but believe me, the sweetness of the slow cooked onions and the sharpness of the tomatoes (with of course, a kick of chilli) make this a delectable way to eat those simple little eggs. Perhaps try this as a variation to scrambled eggs one Sunday morning? You’ll want to make them again and again!
Heat the oil in a shallow non-stick pan. When hot, add the mustard seeds and fry for 2- seconds (they should sizzle immediately on contact with the oil). Reduce to a medium/low heat and fry the onions for 5 minutes to soften. (Bear in mind you do not want to brown them) Add the ginger, garlic and curry leaves and fry for a further 3-4 minutes.
Combine the tomatoes, turmeric, chilli and black pepper into the pan and cook for 5-6 minutes until the oil begins to separate from the masala. Season with salt and garam masala and then gently add the eggs. Mix well to warm through the eggs, being careful not to crush them.
Serve with fresh, warm pooris and pickle.
A simple way to split boiled eggs in half is to use a piece of thread lengthways across he egg – this gives you a clean cut without crumbling any part of the yolk or white.
This dish can also be served as a starter or canapé. Simply top the warm, halved eggs with small mounds of the onion masala and serve. I promise you, totally mouth-watering. However, no more than 1 egg per person or you may find your guests stuffed before dinner!