"Egghee" Roast/ "MoTTaw" Roast

Craving protein? Eggs, ghee, and just a few handy spices make up this “finger licking good” recipe. “Egghee Roast or MoTTaw Roast” - It’s quick and easy to make too, even for novices. This is the one dish you can truly have for breakfast, lunch or dinner. All it is, is ”Boiled eggs cooked in spicy dry spices and ghee”!! You're absolutely definitely going to want to add this recipe to your repertoire - it’s that easy and that good! Eggs have been quite a staple on our table and it’s for good reason. Not only do they offer culinary variety, they are such a great source of protein, calcium and several vitamins and nutrients.

Eggs are called “Mottaw” in Konkani language, so I call this dish “MoTTaw Roast” when I serve it. Enjoy!

"Egghee" Roast or "MoTTaw" Roast

Recipe

Ingredients:

• 6 eggs

• 2 tablespoons ghee or oil (clarified butter)

• 1 tsp paprika or Kashmiri chilli powder

• 1/2 tsp chilli powder (adjust to your spice level)

• 1/4 tsp turmeric powder

• 1 tsp cumin powder

• 2 tsp coriander powder

• a pinch of asafoetida powder (hing) - optional

• 1/4 tsp black pepper powder

• 1/2 tsp Garam masala powder (or more according to your taste)

• Salt to taste

• 2 sprigs of finely chopped curry leaves

• 1 tablespoon finely chopped cilantro

• 1/2 red onion finely chopped

Steps:

1) Take a saucepan, and fill it about a quarter of the way with cold water. Place the eggs in a single

layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an

inch or two of water. Add a 1/2 teaspoon of salt to the water, as it prevents cracking as well as

makes the eggs easier to peel.

2) Heat the pot on high heat and bring the water to a full rolling boil.

3) Lower the heat and cover and cook for 7 minutes. Turn off heat and let the eggs sit for 10 to 15

minutes more.

4) Next, run them under cold water and peel them and keep aside. 5) Heat a pan on low, add the ghee or oil and add in the spice powders and salt and stir and sauté

for a few seconds. 6) Add in the whole eggs and stir them gently until nicely coated with the spices.

7) Add in the finely chopped curry leaves and saute some more on low to medium heat.

8) Next, cut the eggs in half. Carefully coat the inside half of the eggs with the masala.

9) Add in the finely chopped onions and keep sautéing / roasting until it’s done to your liking. 10) Garnish with finely chopped cilantro.

Yummy "Egghee" Roast / MoTTaw Roast is all ready to eat!!

Notes: Egghee Roast can be eaten on its own or served with toast for breakfast or with Chapathis or parathas for lunch and dinner. It can also be served as a side dish with rice and dhal, or Pulao. Sometimes I have also served it with pasta.