Ingredients

• 4 hard boiled eggs
• 4 large tomatoes
• 4 large onions
• 1 sprig curry leaves
• 1/2 inch size ginger
• 2 cloves garlic
• a pinch turmeric
• 1 tsp chili powder
• 1/4 tsp coriander powder
• 1/2 tsp mustard seeds to pop
• salt to taste
• 50 gms coriander or mint leaves

How to Make Kerala Mutta (Egg) Roast

• Finely chop onions and tomatoes.
• Make a fine paste of ginger and garlic.
• De-shell the eggs and halve them, so you have 8 halves.
• Heat oil in a heavy bottomed pan. Add mustard seeds and allow to pop.
• Add onions and salt. Sauté till golden brown. Add the rest of the ingredients apart from the eggs. Sauté for 8 minutes till oil separates from the tomatoes.
• All you have now is a rich gravy of onions and tomatoes. 
•   Spread the eggs, decorate with mint or coriander leaves.
• Serve hot as a breakfast or dinner curry for Roomali Roti, Kerala Porota or Appam.