Mutta Curry or Egg Gravy or Egg Roast goes out well with Toasted bread, plain bread, Idiyappam, Appam, Idly or Dosa. Also this can be served with any variety rice or pulav’s. I have made it to a semi-gravy consistency, if you need it to be more gravy you can remove it from the flame, when you get the right consistency. Let me share the recipe…
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Taking this to Fiesta Friday #147 hosted by Angie@thenovicegarderner.
- Egg / Muttai – 4 nos
- Onions – 200 gms
- Tomato – 100 gms
- Green chilli – 1 no
- Chilli powder – 1 tsp
- Coriander powder – 2 tsp
- Turmeric powder – ¼ tsp
- Garam Masala – 1 ½ tsp
- Cumin powder – 2 tsp
- Garlic cloves – 7 nos
- Ginger – 1 “inch piece – 1 no
- Curry leaves – a sprig
- Salt to taste
- Coconut oil – 2 ½ tbsp.
Making of Mutta Curry / Egg Gravy / Egg Roast –
- Boil the eggs, de-shell them, and also give small slits over the eggs.
- Peel and thinly slice the onions.
- Finely chop the tomatoes and slit the green chilli to halves.
- Finely chop the ginger and garlic.
- Heat oil in a kadai, add curry leaves and wait until they crackle.
- Add the ginger-garlic pieces and green chillies and cook until the garlic turn golden brown.
- Add the thinly sliced onions and cook until they turn golden brown.
- Add the finely chopped tomatoes and cook until they turn mushy.
- Add all the spice powders along with salt and cook until the raw smell goes off.
- Pour a cup of water, bring it to boil and then add the eggs to it.
- Cover and cook for 2 mins, remove the lid, turn the side of the eggs, cover and cook for another 2 mins.
- Remove the lid and cook in medium flame, until it reaches the consistency you desire may be gravy, semi-gravy or dry.
Serve hot with Idiyappam, appam, idly, dosa or bread.