Heat 2 tbsp oil in a heavy bottomed pan.
Add thinly sliced onions and saute first over high flame.
Add 2 pinch salt so that the onions can sweat quickly & cook faster.
If at this stage, the onions start to stick to the pan, add 1 or 2 tsp oil.
When the onions turn golden brown, reduce the flame to medium & continue sautéing.
Now add ginger, garlic, green chilies and mix well.
Cook till onions turn to brown in color.
Simmer the flame completely.
Add coriander, red chilli, turmeric and garam masala powder.
Mix well till the oil is well absorbed by the powders and the mixture becomes dry.
Add 3/4 to 1 cup water depending on the consistency you prefer.
Add salt to taste and mix well.
Increase the flame to medium and cook for 2 to 3 mins, till the gravy thickens.
As the masala gets cooked well, the oil will ooze out & will float on top.
Add hard boiled eggs and mix gently so that it gets coated well with the masala gravy.
Add sugar if using & continue to cook for 1 more min and switch off the stove.
Nadan Mutta Roast is ready to be served hot with Malabar Parotta, Rotis & idiyappam.