Mutta Roast (Spicy egg curry - Kerala style)

This is an attempt to make the Mutta Roast (Egg roast/ Egg curry) we used to eat in Coconut Grove (Bangalore). To be honest, I haven't been able to recreate the same magic but this has been fairly close.

It tastes best with kerala paratha (good substitute is the frozen Malaysian parathas you get in Indian stores).

You need:

Boiled eggs - 4 (soft boiled and cut into half)

Onion - 2 medium size (cut into half and then thinly slice)

Ginger-Garlic paste - 2 Tbsp

Green chili - 6-7 (slit and deseeded)

Shredded coconut - 4-5 Tbsp

Cumin powder - 1tsp

Coriander powder - 1Tbsp

Red chili powder - 1tsp

Tomato - 1/2 medium size (finely shopped)

Curry leaves - 10-12 No.

Tamarind paste - As per taste

Mustard seeds

Asafoetida- 1/4 tsp

Oil

Salt

1) Heat oil in a pan. Crackle mustard seeds. Add asafoetida followed by curry leaves, green chilies, ginger garlic paste. Fry for a minute.

2) Add onions, salt, turmeric powder, red chili powder and fry till golden brown in color. Now add the shredded coconut and fry for another minute

3) Now add coriander powder. Let it toast a little and then add the tomato. Cover and cook till masala has no raw smell. (do not overcook as we want the masala to have a nice texture, and not be too mushy- thats why we have not added any water).

4) Once the masala is cooked add tamarind paste. Fry on high flame to desired consistency.

5) Add eggs and garnish with coriander leaves