Allergens in Mutta Roast: egg.
Ingredients
Quantities for 4.
- 6, hard boiled and peeled Eggs
- 4 large, sliced very thin Onionthe volume looks absurd and then it collapses
- 2, chopped Tomato
- 1 tbsp, chopped fine Ginger
- 6 cloves, chopped fine Garlic
- 2, slit Green Chillioptional
- 1.5 tsp Chilli Powder
- 1 tsp Kashmiri Chillifor colouroptional
- 1.5 tbsp Coriander Powder
- 1/2 tsp Turmeric
- 1/2 tsp Garam Masala
- 1/2 tsp Fennel Powderoptional
- 1/2 tsp Black Pepper
- 3 sprigs Curry Leaves
- 3 tbsp Coconut Oil
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Boil the eggs 9 minutes from a rolling boil, then cool them in cold water before peeling. The yolks stay just set and the shells slip off.
- Slice the onions as thin as you can manage. Thin slices melt into the masala; thick ones stay as visible strands.
- Score each peeled egg with 3 shallow slits so the masala gets inside rather than sliding off.
Method
- Heat 2 tbsp coconut oil in a kadhai and fry the scored eggs with a pinch of turmeric and salt for 2 minutes, turning, until blistered and gold. Lift out.Keep a lid handy. Eggs spit in hot oil.
- Add the remaining oil, then the sliced onions, ginger, garlic, green chillies and 2 sprigs of curry leaves with a pinch of salt.
- Cook on medium-low for 20-25 minutes, stirring every few minutes, until the onions collapse to about a fifth of their volume and turn a deep glossy brown.This is the entire dish and there is no shortcut. Twenty-five minutes, low and slow.
- Add the chilli powder, Kashmiri chilli, coriander powder, turmeric and pepper. Fry 90 seconds with a splash of water so the spices do not catch.
- Stir in the tomatoes and cook 8 minutes until they break down completely and the oil pools at the edges.Wait for the oil to separate. That is the signal the masala is cooked, not merely hot.
- Add 1/4 cup water, the garam masala and fennel powder, and simmer 3 minutes into a thick clinging masala.
- Return the fried eggs, roll them in the masala and cook 3 minutes on low so they take on the colour.
- Scatter over the last sprig of curry leaves, cover and rest 5 minutes off the heat before serving with appam or bread.
Safe temperatures: Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated; the masala improves but the whites toughen a little. Reheat over low heat with 2 tbsp water, turning the eggs gently.
Nutrition Good estimate
One serving of Mutta Roast (305 g) is about 283 calories, or 93 calories per 100 g.
Medium protein: 12 g a serving, 16% of the calories
| Per serving305 g | Per 100 g | |
|---|---|---|
| Calories | 283 kcal | 93 kcal |
| Protein | 11.6 g | 4 g |
| Carbohydrate | 22.2 g | 7 g |
| of which sugars | 8.6 g | 3 g |
| Fibre | 5.3 g | 2 g |
| Fat | 17.4 g | 6 g |
| of which saturated | 10.6 g | 4 g |
| of which unsaturated | 5.2 g | 2 g |
Nearest database match used for curry leaves, garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Kerala recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.