Muttai Keema with Dosa

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover with cold water by at least 1 inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
   • Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process.
   • Once cool enough to handle, peel the eggs. Using a fork or a potato masher, coarsely crumble the eggs. Aim for small, irregular chunks, not a fine paste. Set aside.
2. 2

   Prepare the Masala Base

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and wait for them to splutter, about 30 seconds. Then add the cumin seeds, fennel seeds, and curry leaves. Sauté for another 30 seconds until fragrant.
   • Add the finely chopped onions and slit green chilies. Sauté for 6-8 minutes, stirring occasionally, until the onions are soft and golden brown.
   • Add the ginger-garlic paste and cook for 1-2 minutes until its raw smell disappears.
3. 3

   Cook the Tomatoes and Spices

   • Add the finely chopped tomatoes to the pan. Cook for 5-6 minutes, stirring frequently, until they break down and become soft and pulpy.
   • Reduce the heat to low. Add all the spice powders: turmeric powder, red chili powder, coriander powder, and salt.
   • Stir well and cook the masala for 2-3 minutes. If the mixture becomes too dry, add a splash of water. Continue cooking until you see oil separating from the sides of the masala.
4. 4

   Combine and Finish

   • Add the crumbled boiled eggs to the pan along with the garam masala.
   • Gently fold the eggs into the masala, ensuring they are evenly coated without mashing them further.
   • Cook on low heat for 2-3 minutes, allowing the eggs to absorb the flavors of the masala.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish generously with freshly chopped coriander leaves.
   • Serve the Muttai Keema hot with chapatis, rotis, parathas, or slices of bread.