Kerala Egg Roast using Coconut Milk/ Nadan Mutta Roast

Kerala egg roast is the popular and a delicious gravy which we can have with almost all the breakfast items. An easy and a tasty dish which can be prepared within no time.
Hard-boiled eggs simmered in the coconut milk along with onion- tomato gravy which is well blended with all the spices. A perfect side dish for appams, idiyappams, puttu and also with vegetable pulav and rotis.

In almost all the Kerala household, this dish is prepared in their own different ways. My mom and MIL make their own version, without adding coconut milk, which I posted long time back. I have added coconut milk to reduce the spice level of red chili powder. Coconut milk gives a unique taste and also enhances the flavors. Here in this recipe, I have used the coconut milk powder. If you don't want the eggs, just skip them and add your choice of vegetables and enjoy.

Ingredients:

1. Eggs- 5 nos
2. Onions (sliced)- 2 nos
3. Tomatoes( sliced)- 1 no
4. Green Chillies(slit)- 3 nos
5. Ginger and Garlic Paste- 1 tbsp
6. Red Chilli Powder- 2 tbsp
7. Coriander powder- 1 tbsp
8. Turmeric Powder- 1/2 tbsp
9. Garam Masala- 1tsp
10. Coconut Milk- 1 Cup
11. Oil- 1 Tsp
12. Mustard Seeds- 1 tsp
13. Cumin Seeds- 1 tsp
14. Curry Leaves- few
15. Salt- as required

Method:

1. Hard boil the eggs till done, de-shell them and keep this aside.
2. Heat oil in a pan, splutter mustard seeds, cumin seeds, and curry leaves.
3. Saute the onions until translucent, add the sliced tomatoes, ginger- garlic paste, and green chilies. Stir till it turns mushy.
4. Once they turn soft, add all the powders, mix until the raw smell of the powders disappears.
5. Add the coconut milk to the above masala along with required amount of salt. Mix it well.
6. Add the prepared hard boiled eggs in the above-made gravy and let it cook for 5-8 minutes. Once the gravy thickens and has the desired consistency, switch off the flame and enjoy this delicacy along with idiyappams, chapatis or appams.