Keralan Mutta Egg Roast
Ingredients
- 6 Eggs
- ½ cup Shallots (finely sliced)
- 2 cup Baby Leeks (finely sliced)
- ½ tsp Ginger paste
- ½ tsp Garlic paste
- 1-2 Red Chillies (depending on spice tolerance)
- 8-10 Curry Leaves
- ½ cup Tomatoes (finely diced)
- 2 tbsp Neutral Oil
- 1 tsp Fennel Seeds
- 1 tsp Black Peppercorn
- 1 tsp Coriander Seeds
- ½ tsp Mustard Seeds
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- ½ tsp Sugar (adjust to taste)
- Salt (to taste)
Instructions
- In a heavy bottom pan, toast your whole spices (peppercorn, coriander and fennel seeds) until fragrant. Let them cool and pound in a mortar pestle, set aside.
- Bring a large pot of water to a boil. Using a large slotted spoon, carefully lower your eggs into water one at a time. Cook for 7 minutes on the timer. While they cook, prepare a bowl with ice water. When ready, add the eggs to chill until just slightly warm, about 2 minutes. Peel and set aside.
- In the same pan, heat oil. Add the mustard seeds and curry leaves and let them splutter. Add the sliced shallots and leeks and season with some salt. Cook on low flame until they start to soften.
- Add the ginger garlic paste and cook down until the raw smell goes away. Add the chilli, turmeric powders along with the toasted spice mix and let it coat the shallot-leek mix nicely.
- Add the diced tomatoes and cook slowly until their water has evaporated. You will be left with a jammy mixture. Adjust salt/sugar to taste for balance.
- Toss in your eggs for a minute and turn off the heat. Eat as is or with crusty bread/soft flatbreads.