Egg Roast

Motta Roast
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian


  • 6 eggs, boiled and peeled

For Roasting:

  • 3 tbsps. coconut oil
  • 1⁄2 tsp mustard seed
  • 1 tbsp. ginger, minced
  • 1 tbsp garlic, minced
  • 2 stalk of curry leaves
  • 1 green chili, slit
  • 2 large onions, sliced, (or 3 medium onions, sliced)
  • 1 medium tomato, diced
  • 1 tsp salt, or adjust for taste

Dry Spices:

  • 1⁄2 tsp turmeric
  • 2 tsps. kashmiri chili powder
  • 2 tsps. coriander powder
  • 1⁄2 tsp black pepper
  • 1 tsp garam masala
  • 1 tsp fennel seed powder


Step 1:

  • Place 6 eggs in a saucepan and cover with water (about an inch above the eggs).
  • Bring to a boil.
  • Cook for about 8 to 10 minutes.
  • Remove from the stove and drain the water.
  • Place the eggs in cold water immediately.
  • Peel and score the eggs.
  • Set aside.

Step 2:

  • In a pan, add 3 tablespoons of coconut oil.
  • When the oil is hot, add the mustard seed.
  • When the mustard seeds pop adds ginger and garlic.
  • Sauté for a minute, then add curry leaves and green chili.
  • Add the sliced onions and a teaspoon of salt.
  • Mix well.
  • While covered, cook the onions for 2 to 3 minutes.
  • When the onions are slightly brown, reduce heat.
  • Add the dry spices.
  • Sauté for about 2 minutes (or until the raw smell of spices subsides).
  • Add the tomatoes and mix well.
  • Raise heat to medium and cover the pan with a lid.
  • Cook for about 2 to 3 minutes or until the tomatoes are soft.
  • Add 1⁄2 cup of water and mix well.
  • Close the lid and cook for another 2 minutes.
  • Add the eggs to the pan, taste for salt, and cover the eggs with the mixture.
  • Cook on low heat for another 2 or 3 minutes.
  • Remove from the stove.
  • Egg roast is ready to serve.



This dish goes well with Rice, Chapati, Nan, etc.
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Keyword Egg


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