MOTTA(egg) 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(1 tsp)
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, and chili powder. Mix well and let it cook until the spices' raw smell disappears.
  

         

• 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, until 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, and 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 at least 30 minutes.
  

• Serve with puri, chappathi, or appam.