Cheetinadu Style Mutta Thokku

When you're tired of cutting vegetables, you can just boil eggs and make this recipes within minutes. This will give a hearty meal along with rice or chapatti There are several methods for preparing egg curry, this recipe has a lot of spices and is a very traditional version of muttai thokku.

Preparation Time:
30 minutes
Serves 4

Ingredients:
Eggs-5
Onion-2 (med)
Tomato-1 (big)
Ginger garlic paste- 1tbsp.
Curry leaves-1 sprig
Turmeric powder-1/4 tbsp
Red chilly powder-1/2 tbsp.
Coriander powder-1 tbsp
Jeera powder-1/2 tbsp
Coriander leaves- to garnish
Salt to taste
Oil-4 tbsp

For seasoning-
Jeera-1/2 tbsp
Sauf-1/2 tbsp
Pepper-1/2 tbsp
Cinnamon-1 inch peace
Cloves-2 no.

Preparation:
Hard boil the eggs in water

Peal it clean and slice it into 2 halves and keep it aside

In a kadai, add the oil, when it is hot and ready add the seasonings, when they splutter add the onion and curry leaves, fry till the onions turn translucent.

Add ginger garlic paste and turmeric powder, fry till the raw smell goes away

Then add tomatoes and fry till they become mushy.

Keep the flame in medium,add all the spice powders and fry for 1-2 minutes

Then add enough water and salt to taste

Now when the gravy starts to boil, add the egg slices one by one slowly into the gravy

Cook covered for 10 minutes, stirring occassionally

Then open the lid, the oil will be oozing out. Now you need not close the lid, allow it to simmer to a thicker gravy. Then switch off the stove and garnish with coriander leaves.

Your muttai thokku is ready to be served hot with parottas or chappatis

Notes:

If you want to increase the volume of the gravy then you can increase the onion and tomatoes proportionately.

If you have guests and want a thicker and richer gravy, grid 1 tbsp khus khus and 2 inch piece of coconut into a very smooth paste , adding water as required. Add this paste into the egg thokku after frying the spice powders, then continue the other steps, this will give a silky texture to the gravy and also increase the volume.











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