Egg Roast (Mutta Roast)

Take 4 Eggs and boil them.  You may boil the Eggs according to your preference.  Keep Eggs in a pressure cooker and add some Salt to it.  Add 1½ teaspoon of Salt so as to sink into the Eggs.  Pour enough Water to cover the Eggs.  Pressure cook it till the first whistle.  Turn off the flame after first whistle and wait till the pressure releases from the Cooker.  When the pressure releases, shift the Eggs to cold water.  When the Eggs cool down, peel them.  Add 4 slits on the white portion of the Eggs to allow masalas to seep in.

Heat a pan or kadai and add 4 tablespoon of Oil(preferably Coconut OIl).  When the Oil is hot, add ½ teaspoon of Mustard seeds and let it splutter.

Turn down the flame to medium, and add 1 tablespoon of chopped Ginger and 1½ tablespoon of chopped Garlic.  Sauté them for 30 seconds. DO NOT to add Ginger-Garlic paste.

Add 4 medium sized Onions (sliced). Add 1 teaspoon of Salt.  Now sauté well in a medium flame till the stage right before turning golden brown.  When half done, add 1 sprig of Curry leaves and mix again.

Cook in medium flame for about 15-20 minutes.  Add ¼ teaspoon of Turmeric Powder, ½ teaspoon of Chilli Powder and 1½ tablespoon of Kashmiri Chilli Powder. Mix it till the raw flavour of Chilli Powder settles.

Add ¼ cup of hot Water.(DO NOT use cold water.)  To balance the flavours of the dish, add ½ teaspoon of Lime Juice and ½ teaspoon of crushed Pepper.  Mix for 1 minute till the water reduces.

Now add the boiled and slitted Eggs. Mix and combine well.  Push the eggs to the center and cover it with the masala.