MOTTA(egg) ROAST

egg roast , motta roast
Puri , motta roast combination is my husband's favorite. Adding slices of red capsicum , adds a distinct flavor to it.


RECIPE


  1. 3 big onions(750 gms)
  2. 1 medium sized tomato (120 gms)
  3. 2 inch piece of ginger
  4. 7 curry leaves
  5. 2 green chili
  6. 1/4 of a red capsicum(optional) (do not use green one )
  7. 1 tsp coriander powder
  8. 2 tsp chili powder
  9. 1/2 tsp turmeric powder
  10. 1/4 tsp garam masala
  11. salt to taste
  12.  4 Tbsp oil
  13. 4 boiled eggs
METHOD
  • Slice the onions into very this slices. I use the slicer in my food processor to do this.



  • Chop the ginger into juliennes.
  • Heat a wok on medium high heat , when warm add 4 tbsp oil. When the oil is hot add the sliced onions and ginger.





  • Sauté till the onions are slightly brown .  About 10 minutes. After 10 minutes , add salt to the onions . Remember that the onions will reduce to 1/3 its amount , so add minimum salt. More can be added later. Saute till the water is completely evaporated, reduce the flame to medium low heat , cover and cook for 5 minutes.





  • When the onions are sautéed , add the turmeric , coriander , chili powder. Mix well and let it cook until the raw smell of the spices go.


         
  • After the raw smell goes off,  add the sliced tomatoes and red capsicum(if using).
  • Stir well , cover and cook on medium flame for 5 minutes , till the tomatoes become mushy. If the mixture is browning too much at the bottom , add 1/4 cup water along with the tomatoes. Cover and cook. After five minutes , open , give it a quick stir and add curry leaves.


  • Add salt to taste , stir well, add 1/2 to 1 cup boiling water , to dilute (if required , depending on the consistency of the gravy). Bring to a boil . Add garam masala, stir and turn off the stove. 
  • Top the gravy with halved , boiled eggs, layer the masala above the eggs , and keep covered for atleast 30 minutes.


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