MOTTA(egg) ROAST
RECIPE
- 3 big onions(750 gms)
- 1 medium sized tomato (120 gms)
- 2 inch piece of ginger
- 7 curry leaves
- 2 green chili
- 1/4 of a red capsicum(optional) (do not use green one )
- 1 tsp coriander powder
- 2 tsp chili powder
- 1/2 tsp turmeric powder
- 1/4 tsp garam masala
- salt to taste
- 4 Tbsp oil
- 4 boiled eggs
- 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.
Comments