Kerala Egg Roast - Nadan Mutta Roast
Servings 3 servings
Calories 269kcal
Ingredients
- 6 egg large
- 2 tablespoon coconut oil
- ½ teaspoon brown mustard seeds
- 10-12 curry leaves
- 1 large red onion thinly sliced
- ½ teaspoon ginger garlic paste
- 3 medium tomatoes halved and sliced
- 4 Thai green chillies sliced at an angle
- ½ teaspoon turmeric powder
- ½ teaspoon cayenne
- 1 teaspoon black pepper corns
- 1 teaspoon fennel seeds
- Salt to taste
Instructions
- Hard boil the eggs, peel and keep aside.
- While the eggs are cooking, heat the coconut oil in a saute pan. Add the mustard seeds and let them splutter. Throw in the curry leaves.
- Now add the onions and saute over medium heat till they soften and almost get caramelized. This will take about 8-10 mins. Add the ginger garlic paste and mix well.
- Add the tomatoes and cook till they are soft.
- Add the turmeric powder, cayenne pepper and the green chillies and saute for a couple of minutes
- Meanwhile, using a mortar and pestle, crush the fennel seeds and black pepper.
- Toss this in to the pan and mix well. Add the salt as well.
- Make ½ inch slits on the eggs or cut them in half and add to this mixture.
- Gently mix it in, so that the spice mixture coats the eggs well.
- Top with more coconut oil, if needed and serve hot with rotis, parathas or even rice.
Nutrition
Serving: 2eggs | Calories: 269kcal | Carbohydrates: 14g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 327mg | Sodium: 333mg | Potassium: 485mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1750IU | Vitamin C: 93.5mg | Calcium: 98mg | Iron: 2.4mg