Egg Pepper Roast, or Mutta Pepper Roast Curry, is a dish that perfectly balances heat and richness, making it a favorite among egg lovers. The star of this recipe is the freshly prepared pepper masala, which elevates the dish to a whole new level. The vibrant color and bold flavour of this curry make it a go-to recipe in my kitchen, especially when I’m craving something hearty and delicious. Whether served with chapathi or rice, this dish is sure to impress with its intense, aromatic notes and satisfying taste.

Even though I enjoy various egg curries, this one stands out because of its simplicity and the punch of spice it delivers. Whenever I’m in the mood for something comforting yet exciting, this recipe is my go-to.

Recipe

Video recipe

Ingredients

To Prepare the Masala:

• 1 tbsp peppercorns
• 1 tsp cumin seeds
• 1/2 tbsp fennel seeds
• 1/4 inch cinnamon stick
• 2 cloves
• 2-inch piece of ginger
• 10-12 garlic cloves
• 1 green chili

For the Curry:

• 4 boiled eggs, cut in half
• 1 tbsp coconut oil
• 1/2 tsp turmeric powder
• 1 tsp pepper powder
• 1 cup small onions, chopped
• 1 tomato, chopped
• 1/4 tsp chili powder
• 1 tsp coriander powder
• Salt to taste
• 1 sprig curry leaves
• Water as needed

Instructions

1. Prepare the Masala:
   • In a pan, dry roast the peppercorns, cumin seeds, and fennel seeds until they are fragrant and a slight smoke arises from the spices.
   • Add the cinnamon stick and cloves, frying them for just a few seconds.
   • Transfer these spices to a blender.
   • Along with the roasted spices, add the ginger, garlic, and green chili to the blender.
   • Grind everything coarsely. Set aside.
2. Fry the Eggs:
   • Heat 1 tbsp coconut oil in a mud pot.
   • Add 1/2 tsp turmeric powder and 1 tsp pepper powder to the oil and mix well.
   • Place the boiled eggs in the pot, yolk side down.
   • Sprinkle salt over the eggs and turn them gently, frying until they are slightly browned.
   • Remove the eggs from the pot and set them aside.
3. Cook the Curry:
   • In the same pot, add the chopped small onions and fry until they turn slightly brown.
   • Add the prepared masala paste to the onions, along with 1/8 cup water to wash out the blender, and mix well.
   • Cook until the mixture dries out.
   • Add a little more water and cook for 2 more minutes to ensure the masala is well-cooked and there’s no raw smell.
   • Add the chopped tomato and cook until it becomes mushy.
   • Add 1/2 tsp salt, 1/4 tsp chili powder, 1 tsp coriander powder, and a few tablespoons of water.
   • Cook until the spices blend well with the onion and tomato mixture.
4. Final Touch:
   • Place the fried eggs back into the curry, and top with a sprig of curry leaves.
   • Cook for an additional 2 minutes, allowing the eggs to absorb the flavours.
5. Serve:
   • Serve the Egg Pepper Roast hot with chapathi, rice, or your preferred side dish.

Step pics

dry roast the spices: fennel, cumin and peppercorns

until beautiful flavour comes out of it.

add cinnamon and cloves and fry for a few seconds before before putting off.

switch off and cool it

transfer it to a blender along with ginger, garlic, green chillies. Grind it coarsely

heat coconut oil in a mud pot.

add turmeric powder and pepper powder.

place the half sliced boiled eggs yolk facing down.

sprinkle some salt for the eggs.

turn sides gently and cook until slightly roasted

take it out to a plate and keep it aside until use.

in the same pan, add chopped onions and fry

fry until it is slightly brown.

add the prepared masala and cook until dry and raw smell is gone. add water a little

cook until masala is done and oil starts releasing.

add chopped tomatoes.

cook until mushy

add salt, turmeric powder, coriander powder and salt.

add a little water again and cook it

spice powders and masala should be well combined. add more water if required. use hot water for the curry always.

place the boiled eggs and curry leaves on top. keep the flame low and cook for a couple of minutes.

serve it hot and immediately.

serve it with chapathi or rice

Expert Tips

1. Fresh Spices: Always use freshly ground spices for the masala to ensure maximum flavour.
2. Frying the Eggs: Frying the eggs before adding them to the curry gives them a nice texture and allows them to absorb the spices better.
3. Cooking the Masala: Take your time to cook the masala thoroughly until the raw smell disappears. This step is crucial for a well-flavoured dish.
4. Curry Leaves: Adding curry leaves towards the end of cooking enhances the dish’s aroma and authenticity.
5. Serving: Serve the dish immediately after cooking while it’s still hot to enjoy the best texture and flavour.

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