To begin making the Mutta Salna recipe, let us first make the masala. Heat oil in a heavy bottomed pan, add fennel seeds, pepper, cinnamon, cloves and star anise. Let it cook for a minute.

Add garlic and saute until it changes color. Add onion and saute until it turns translucent. Switch off and add mint leaves.

Saute and allow it to cool. Once cooled, transfer everything to a mixie jar. Add coconut and coriander seeds to it. Add little water and grind into paste. Keep aside.

Heat oil in a heavy bottomed pan, add bay leaves and cumin seeds. Then add chopped onion and saute well.

Add ginger garlic paste and saute until the raw smell goes. Add tomato and saute until it turns mushy.

Now add the ground masala along with required water for the gravy. Mix and cook in a medium flame.

Add turmeric powder, chilli powder, coriander powder, garam masala powder and required salt.

Mix well and cook until the oil separates. Now add the eggs and mix well. You can also add eggs that are  beaten in a separate bowl.

Cover and cook in low flame for few minutes until the eggs gets cooked and the gravy becomes thick. The mutta salna is ready. 

Serve Mutta Salna along with Kerala Parotta and Carrot Methi Pachadi for your weekday lunch