Kerala Egg Roast (Nadan Mutta Roast)

Heat the coconut oil in a heavy-bottomed pan. Add the mustard seeds and, once they are popping, add the curry leaves so they release their fragrance.

Pile in the thinly sliced onions along with a pinch of the salt. Patiently sauté on medium-low heat until they reduce entirely into a deep golden-brown, sweet caramelized mass. This foundational step requires 10-12 minutes.

10–12 min

Stir the ginger-garlic paste and slit green chillies into the caramelized onions. Sauté continuously until the harsh raw aroma dissipates.

Lower the flame to prevent burning, then add the turmeric, chilli powder, and coriander powder. Roast these ground spices in the hot oil base for a few quick seconds.

Add the chopped tomatoes and cook the mixture down until the tomatoes lose their shape entirely and become a thick, glossy paste.

Dust the pan with garam masala and pour in a small splash of water to lightly loosen the intense, thick jam-like masala.

Add the hard-boiled eggs and turn them gently in the pan until the thick onion-tomato masala coats them all over.

Cover the vessel and let it steep on the lowest possible flame for 2 minutes to lock the flavors into the egg whites. Serve immediately.

2 min