First boil the egg in water for 12 minutes and turn off the flame
Once eggs are cooled peel the shell and poke with fork or knife keep it a side
Cut the tomatoes in to half and place the cooker add 1/4 cup water now pressure cook up to 2whistles and turn off the flame
Once the pressure has released and the tomatoes have cooled, peel and discard the skin from the tomatoes mashed the tomatoes and keep it a side
Heat the wok with oil add mustard seeds and crinkle it
Once the mustard seeds crackle add onion, ginger, garlic, green chilies saute till it becomes tendar and change nice brown in colour
Now add tomatoes puree, and given all ingredients and spices mix it well now cover and cook for 8 to 10 min on lower flame
When spices separates till oil and mix together now add boiled eggs and again cook for 3 min on lower flam
Now add 1cup water (as needed) again simmer for 3or 4 minutes until well combined to the egg curry masala now turn off the flame
Now it is ready for serving serve the kerala mutta curry along with kerla tappan or along with steamed rice
