Mutta Roast

Name: Mutta Roast
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 6 whole eggs; 3 tbsp coconut oil; 0.5 tsp black mustard seeds; 450 g onions (about 3 large, thinly sliced); 15 g fresh ginger (finely chopped); 6 cloves garlic (finely chopped); 3 whole green chillies (slit lengthwise); 3 sprigs curry leaves; 0.5 tsp ground turmeric; 2 tsp Kashmiri chilli powder; 2 tsp ground coriander; 200 g ripe tomatoes (about 2 medium, chopped); 120 ml water; 0.5 tsp freshly ground black pepper; 0.5 tsp garam masala; salt (to taste)

Serves 4 · 90 min · South Indian

Ingredients

6 eggs
3 tbsp coconut oil
½ tsp black mustard seeds
450 g onions
15 g fresh ginger
6 cloves garlic
3 green chillies
3 sprigs curry leaves
½ tsp ground turmeric
2 tsp Kashmiri chilli powder
2 tsp ground coriander
200 g ripe tomatoes
120 ml water
½ tsp freshly ground black pepper
½ tsp garam masala
to taste salt

Method

01
Bring eggs to boil Put the eggs in a pot, cover them with cold water by about two centimetres, and bring the water to a boil over medium high heat.
02
Simmer the eggs Lower the heat so the water simmers gently and cook the eggs for ten minutes until fully hard boiled.
03
Cool the eggs Drain the eggs and leave them in a bowl of cold water for five minutes, then peel them and set them aside.
04
Splutter the mustard Heat the coconut oil in a heavy pan or kadai over medium heat and add the mustard seeds, letting them crackle for about a minute.
05
Brown the onions Add the sliced onions with a pinch of salt and fry, stirring often, for about twenty minutes until they are soft, deep golden brown and jammy.
06
Add aromatics Stir in the ginger, garlic, green chillies and two sprigs of the curry leaves and fry for two minutes until the raw smell is gone.
07
Toast the spices Turn the heat to low, add the turmeric, Kashmiri chilli powder and coriander powder, and stir for one minute.
08
Cook the tomatoes Add the chopped tomatoes and some salt, raise the heat to medium, and cook for about eight minutes, mashing them, until they break down and oil appears at the edges.
09
Loosen the masala Pour in the water, stir well and let the masala simmer for three minutes until it is thick and coats the spoon.
10
Add the eggs Make two or three shallow slits in each peeled egg, nestle them into the masala, spoon the masala over them, cover and simmer on low for five minutes.
11
Finish and rest Sprinkle over the black pepper, garam masala and the remaining curry leaves, stir gently, turn off the heat and let it rest covered for two minutes before serving.

Method

Bring eggs to boil

Put the eggs in a pot, cover them with cold water by about two centimetres, and bring the water to a boil over medium high heat.

Starting the eggs in cold water stops the shells from cracking.

Bring eggs to boil · 10 min

Simmer the eggs

Lower the heat so the water simmers gently and cook the eggs for ten minutes until fully hard boiled.

Simmer the eggs · 10 min

Cool the eggs

Drain the eggs and leave them in a bowl of cold water for five minutes, then peel them and set them aside.

Crack the shell all over and peel under running water if it sticks.

Cool the eggs · 5 min

Splutter the mustard

Heat the coconut oil in a heavy pan or kadai over medium heat and add the mustard seeds, letting them crackle for about a minute.

The oil is ready when a single mustard seed pops straight away.

Splutter the mustard · 1 min

Brown the onions

Add the sliced onions with a pinch of salt and fry, stirring often, for about twenty minutes until they are soft, deep golden brown and jammy.

Do not rush this on high heat. The slow browning is what gives the roast its sweetness and dark colour. Add a splash of water if they start to catch.

Brown the onions · 20 min

Add aromatics

Stir in the ginger, garlic, green chillies and two sprigs of the curry leaves and fry for two minutes until the raw smell is gone.

Add aromatics · 2 min

Toast the spices

Turn the heat to low, add the turmeric, Kashmiri chilli powder and coriander powder, and stir for one minute.

Keep the heat low here. Burnt chilli powder turns the whole masala bitter.

Toast the spices · 1 min

Cook the tomatoes

Add the chopped tomatoes and some salt, raise the heat to medium, and cook for about eight minutes, mashing them, until they break down and oil appears at the edges.

Cook the tomatoes · 8 min

Loosen the masala

Pour in the water, stir well and let the masala simmer for three minutes until it is thick and coats the spoon.

Loosen the masala · 3 min

Add the eggs

Make two or three shallow slits in each peeled egg, nestle them into the masala, spoon the masala over them, cover and simmer on low for five minutes.

The slits let the masala soak into the eggs. Turn them once so every side gets coated.

Add the eggs · 5 min

Finish and rest

Sprinkle over the black pepper, garam masala and the remaining curry leaves, stir gently, turn off the heat and let it rest covered for two minutes before serving.

The roast should be thick and clinging, not soupy. If it looks wet, cook uncovered for another minute or two.

Finish and rest · 2 min

Mutta Roast

Ingredients

Method

Reviews · 0