Egg Roast (Mutta Roast)

Recipe from: Sheba Promod

Mutta Roast - Absolute Indian

 Ingredients (serves 2-3)

3 hard-boiled eggs, halved

3-4 tbsp. vegetable oil

½ tsp. mustard seeds

2 medium onions, finely chopped

8-10 curry leaves

1 tsp. fresh ginger, finely chopped

2 cloves garlic, crushed

75 grams chopped tomatoes

¼ tsp. turmeric

½ tsp. chilli powder

½ tsp. coarsely ground black pepper

½ tsp. salt

¼ tsp. garam masala


Heat the oil in a shallow non-stick pan. When hot, add the mustard seeds and fry for 2- seconds (they should sizzle immediately on contact with the oil). Reduce to a medium/low heat and fry the onions for 5 minutes to soften. (Bear in mind you do not want to brown them) Add the ginger, garlic and curry leaves and fry for a further 3-4 minutes.

Combine the tomatoes, turmeric, chilli and black pepper into the pan and cook for 5-6 minutes until the oil begins to separate from the masala. Season with salt and garam masala and then gently add the eggs. Mix well to warm through the eggs, being careful not to crush them.

Serve with fresh, warm pooris and pickle.


This dish is normally served as a breakfast dish in Kerala alongside Appam (similar to a thick pancake and made from ground rice and coconut) However, it can also be served as an accompaniment to other Kerala curries. I must admit though, I find it truly heavenly just on its own or perhaps with some bread to help mop up the extra onions. It happens to be one of those meals that I craved when pregnant but wished my mum had been around to make then for me! She made them slightly differently, with luscious mounds of the onion masala served on top of the clean, cut eggs and then warmed through in the oven. Just as delicious!

What makes the dish so mouth-watering is the abundance of onions. You may be rather alarmed with the quantity of sliced onions you have prepped for just 3 eggs but believe me, the sweetness of the slow cooked onions and the sharpness of the tomatoes (with of course, a kick of chilli) make this a delectable way to eat those simple little eggs. Perhaps try this as a variation to scrambled eggs one Sunday morning? You’ll want to make them again and again!


A simple way to split boiled eggs in half is to use a piece of thread lengthways across he egg – this gives you a clean cut without crumbling any part of the yolk or white.

This dish can also be served as a starter or canapé. Simply top the warm, halved eggs with small mounds of the onion masala and serve. I promise you, totally mouth-watering. However, no more than 1 egg per person or you may find your guests stuffed before dinner!


Recipe from:


Authentic Indian Spices

Authentic Indian Spices

The Absolute Indian is a Hertfordshire based cookery school that enables you to learn how to cook authentic Indian dishes without the use of pre-prepared sauces. Classes take place in small groups, allowing everyone to receive just the right amount of attention. Some classes have specific a South Indian to reflect Sheba Promod’s heritage. Our online Spice Boutique provides a range of authentic spices, cooking ingredients and kitchenalia that may be found in an Indian kitchen. In addition, there are a range of gifts and hampers, the perfect gift for foodies!


Find them on Facebook:

Or Twitter:



Other Recipes by Sheba Promod, Absolute Indian Cookery

Delicious Chicken Korma Recipe

Pork with Coconut & Chilli  (Pannierchi Curry)



Click to see more recipes on

Would you like to write an article for Click here to find out more


If you like this post please share, like or tweet :)