Kerala Egg Roast / Egg curry / Mutta Curry

This stuff is awesome and super easy. It pairs beautifully with neer dosa, paratha, porotta, appam as well as plain white rice. The basic recipe is from here. I don't make the neer dosa in the same way (I use rice flour) so I usually only follow the recipe for the mutta curry. The ginger in this is amazing and I usually add more than the original recipe recommends.

Ingredients

• 5 boiled eggs
• 4 Onion (sliced)
• 2-3 Tomatoes, chopped
• 1 largish piece of Ginger (1-2"), finely chopped
• 2-3 cloves of Garlic, finely chopped
• 0.5 tsp Garam masala
• Handful of Curry leaves
• 0.5 tsp Turmeric powder
• 1tsp Kashmiri chilli powder or paprika, basically red colour but no spice
• 0.5 tsp Chilli Powder
• 2 small Green chillis
• Water
• Salt
• 2 green cardamoms
• 1" piece of cinnamon
• 2 cloves

Method

1. Hard boil the eggs, cool and shell. Make 3 gashes in each egg and keep aside.
2. Heat oil in deep bottomed pan and add the cinnamon,cardamom and cloves and saute for one minute. Turn off or turn down the heat and add the ginger and saute for a minute and then the garlic for another minute. The garlic should not brown at all. 
3. Add the curry leaves and the green chillis. Then add the onions and salt and cook on medium heat till the onions are translucent and beginning to brown. 
4. Now add all the powers and saute for a couple of minutes until they smell less raw. 
5. Then add sliced tomato pieces and mix well. Cover the pan for a couple of minutes and cook on high. Then uncover and cook on medium. Do this until oil separates from the masala, stirring occasionally. 
6. Now add the eggs and mix well, then add 1.5 cups of hot water and cook the curry for about 15 minutes on medium heat.

All done!