Mangalore Egg Curry (Mutta Curry)
The Mangalorean Egg Curry is one of the dishes that usually features on my menu whenever I invite eggetarians (ovo-vegetarians) for dinner! It's quick, simple (since I use coconut milk from a can) and a 'sure to be a hit' dish !! I always poach the eggs in the gravy-since I feel that it adds to the taste. But if you don't like the look-you could boil the egg and then put them into the gravy!
Ingredients for Mangalore Egg Curry (serves 4-6):
- Eggs: 6 nos.
- Potato: 1 medium boiled and diced
- Onion: 1 big (finely sliced)
- Tomato: 1 medium (diced)
- Coconut milk: 1 can (I use the thick one not the 'lite')
- Red chilli powder: 4-6 tsp (depending on our spice tolerance)
- Coriander powder: 4 tsp
- Cumin powder: 1/4 tsp
- Turmeric powder: 1/2 tsp
- Salt: to taste
- Oil: 1tsp
- Mustard seeds: 1/2 tsp
- Cumin seeds/ jeera: 1/2 tsp
- Heat the oil in a kadai, add the mustard and cumin seeds. When they crackle, add the turmeric and sliced onions.
- Add the salt and fry the onions till they are translucent, then add the diced tomatoes and let it cook.
- Add the red chilli powder, coriander and cumin powder, potatoes and mix well.
- Add the coconut milk and about a cup of water and simmer. Taste the gravy and then reduce the flame.
- Carefully break the eggs and drop the contents into the gravy one by one (leaving a little space between each). Cover and cook on a low flame for 6-8 minutes (DO NOT STIR).
- Once the eggs are cooked switch off.
- Serve the mutta curry (Mangalore Egg Curry) with rice and a side dish.
Mangalore Egg curry with rice