- 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.
For those in a hurry and who don’t have time to make a separate vegetable side dish, you can add different mixed vegetables (add it after frying the onions) like french beans, peas, carrots, cauliflower, etc to this dish itself.
The mutta curry also goes well with phulkas/chapathies.