Muttai Keema

1. 1
   prep · ~10 min

   Boil and crumble the eggs.

   Place eggs in a saucepan, cover with water, and boil for 10 minutes. Cool under running water, peel, and crumble into small pieces. Set aside.

   TIPSlightly older eggs peel more easily than very fresh ones.
2. 2
   temper · ~1 min

   Temper the fennel and curry leaves.

   1.Heat 2 tbsp oil in a kadai or wide pan over medium heat.

   2.Add 1 tsp fennel seeds and let them sizzle for 15 seconds.

   3.Toss in 10 fresh curry leaves and fry until fragrant, about 20 seconds.
3. 3
   saute · ~9 min

   Sauté onions and ginger-garlic paste.

   1.Add 2 finely chopped onions and a pinch of salt. Sauté until deep golden, 7 to 8 minutes.

   2.Stir in 1 tsp ginger-garlic paste and 2 slit green chilies. Cook for 1 minute until the raw smell disappears.

   TIPDon't rush the onions — deep browning builds the dish's savory backbone.
4. 4
   saute · ~7 min

   Cook the tomato-spice masala.

   1.Add 2 finely chopped tomatoes and cook until soft and mushy, about 4 minutes.

   2.Sprinkle 1 pinch turmeric, 1 pinch red chili powder, 1 pinch garam masala, and 1 tsp freshly crushed black pepper.

   3.Sauté continuously for 2 minutes until the spices release their aroma and oil separates at the edges.

   TIPCrush the black pepper just before adding — it loses punch quickly.
5. 5
   mix · ~4 min

   Fold in the crumbled eggs.

   1.Add the crumbled eggs to the pan.

   2.Gently mix everything together until the eggs are well coated with the spicy masala.

   3.Cook for 3 to 4 minutes, stirring occasionally, until the mixture is dry and slightly toasted.

   TIPStir gently to keep some texture — you want bite-sized egg pieces, not powder.
6. 6
   garnish

   Garnish with coriander leaves and serve hot.

   Remove from heat, scatter 2 tbsp chopped coriander leaves on top, and serve immediately with roti, parotta, or steamed rice.

Cuisines we love