Eggs in onion and tomato (motta roast)

This is a Kerala speciality and my ma-in-law makes a wonderful version of it. A simple breakfast accompaniment recipe and once again can be had as breakfast (with traditional iddi-appams or as we do in our house with dosa's) or with lunch / dinner (substitute for sabji's / curry's)

Serves 2:

Ingredients:

2 eggs (or as many as you want per person)

3 Onions (largish ones for 2 eggs) - sliced

1 big Tomato chopped

handful corriander leaves

1 tbsp corriander powder (optional - we like the taste)

1 tsp chilli powder

1/4 to 1/2 tsp pepper powder

Salt to taste

2 tsp oil (preferably coconut)

3 tbsp water

Method:

Boil eggs and cool. Then peel them and with a knife make thin vertical lines all over the egg - such that when the whole eggs are dunked in the curry, they absorb the curry inside them.

Now take oil in the pan and fry the sliced onions. Sprinkle a pinch of salt over them to soften them and cook them. Takes 5 mins.

Add chopped tomatoes and dry powders - chilli, corriander, pepper and salt. Mix well. Add water and cook for 2 or 3 mins.

Now add the eggs to this curry and with a ladle, spoon the curry gently over each egg so that the eggs get hidden under a pile of oniony thick curry.

Lastly sprinkle chopped corriander leaves. Keep for some time before serving to get tastier results.

This recipe goes best with rice iddiappams (rice string noodles south indian style). However, you can also eat the same with dosas and if not making for breakfast you can also include it with your meals - quick recipe substitute for curry's.

Enjoy and keep visiting receipesnmore.blogspot.in for recipes and more............