Muttai Roast

Name: Muttai Roast
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 6 pcs egg (hard-boiled and peeled; make light slits); 3 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, finely chopped); 1 inch ginger (finely crushed); 5 pcs garlic (cloves, finely crushed); 2 pcs green chili (slit); 10 pcs curry leaves; 0.5 tsp mustard seeds; 0.5 tsp fennel seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch black pepper (freshly crushed); 1 pinch garam masala; 0.5 tsp salt; 2 tbsp oil; 0.25 cup water (to loosen the masala slightly); 2 tbsp cilantro (chopped)

RATING

4.4/5(87)

TASTE SCORE

8/10

Hard-boiled eggs tucked into a thick, spiced onion and tomato masala make this South Indian favorite deeply savory and perfect with chapati, dosa, appam, or rice.

PREP

10m

COOK

25m

SERVES

SERVING INCLUDES 2 EGGS WITH MASALA GRAVY.

230 cal

SERVINGS

METHOD · 8 STEPS

boil · ~15 min
Boil and prep the eggs.
1.Place the eggs in a pan, cover with water, and bring to a boil.
2.Cook until hard-boiled, about 9-10 minutes.
3.Cool, peel, and make a few light slits on each egg so the masala coats well.
prep · ~5 min
Slice and crush the fresh ingredients.
1.Thinly slice the onions.
2.Finely chop the tomatoes.
3.Crush the ginger and garlic.
4.Slit the green chilies.
temper · ~1 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add fennel seeds and curry leaves and cook for a few seconds until fragrant.
saute · ~9 min
Cook the onion masala.
1.Add the sliced onions and green chilies.
2.Cook until the onions turn soft and lightly golden, 6-8 minutes.
3.Add crushed ginger and garlic and sauté until the raw smell fades, about 1 minute.
saute · ~7 min
Add tomatoes and spices.
1.Add the chopped tomatoes and cook until soft and pulpy, 4-5 minutes.
2.Add turmeric powder, red chili powder, coriander powder, black pepper, garam masala, and salt.
3.Mix well and cook until the masala looks thick and glossy.
simmer · ~5 min
Finish the roast with the eggs.
1.Pour in the water and stir to loosen the masala slightly.
2.Add the boiled eggs and turn them gently in the masala.
3.Cover and cook on low heat for 4-5 minutes so the eggs absorb the flavor.
garnish
Garnish with cilantro.
serve
Serve hot with chapati, appam, dosa, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Make only shallow slits in the boiled eggs; deep cuts can make the whites break while tossing.
2
Use a wide pan so the eggs sit in a single layer and get evenly coated with the onion-tomato masala.
3
Cook the onions until lightly golden, not just soft, for the deeper roast flavor this dish needs.
4
Wait until the tomato masala turns thick and glossy before adding water; that means the raw spice taste is cooked out.
5
Turn the eggs gently with a spoon or by shaking the pan so the masala coats them without tearing.
6
If making ahead, prepare the masala first and simmer the eggs in it just before serving for the best texture.
7
A short rest of 10 minutes after cooking helps the slit eggs absorb more of the peppery, spiced masala.