Mutta roast/ egg roast (a simple kerala style egg curry)

Ingredients

• 4-5 hardboiled eggs
• 3 medium size onions thinly sliced (2 1/2 cups)
• 1 large tomato, chopped (120g, ½ heaped cup)
• 1 tablespoons minced ginger
• 1 tablespoons minced garlic
• 2 green Chillies
• 2 teaspoon paprika
• 1 teaspoon Red chilli powder
• 2 teaspoons coriander powder
• ¼ tsp turmeric powder
• 3 tablespoons cooking oil
• ¼ - ¾ cup water (Add water depending on how thick or thin you like your gravy)
• 2 twigs curry leaves
• 4 tablespoons coconut milk powder
• ½ cup hot water
• Salt as required
• ½ teaspoon Garam masala

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Preparation

• Heat a sauce pan and add oil. When hot, Add sliced onions, slit chillies, one twig of curry leaves and salt and sauté on medium flame for about 15-20 minutes or until onion turns golden in colour.
• Add ginger and garlic and sauté for 2 minutes, on low-medium heat. Add in chopped tomatoes, cover and cook for few minutes until tomatoes turn soft and mushy.
• Add coriander powder, paprika powder, chilli powder and turmeric powder and stir well to combine. Add ½ - ¾ cup water; cover and cook for 8-10 minutes.
• Make coconut milk by mixing coconut milk powder with hot water and add it to the curry along with boiled eggs.
  
• Add another twig of curry leaf and garam masala. Cover and swirl the pan carefully.
• Bring to boil, reduce the heat and cook for further 2 minutes.

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