Egg Curry (Bengali Style)
Prep Time:
30 Minutes
Ready In:
30 Minutes

4 hard boiled eggs-shelled.
1 medium sized potato, peeled and cut into cubes
3 green chillies slit
3 tbsp of mustard oil
1 tsp of turmeric,
3 tsp of Kashmiri Chili powder
1 large onion sliced
1 tsp of cumin seeds
1 bay leaf
2 dry red chilies
1 tsp of ginger garlic paste
1 tsp sugar
2 tbsp of tomato ketchup
2 tbsp of whisked yoghurt
1 tsp of Dhania-jeera powder
½ tsp of garam masala
Salt to taste
Coriander leaves to garnish
Take the hard boiled eggs and make slits on them.
Coat them in a mixture of turmeric, salt and red chili powder.
Fry them in 1 tsp of oil. Take out, when nicely fried.
Next add the turmeric, chilli, salt mixture to the cubed potatoes and fry them in this oil. Take out, when 3/4th fried.
In a deep bottomed vessel, take 2 tbsps of mustard oil. Heat it, then add a bay leaf, 2dried red chilies and a tsp of cumin seeds.
Once the cumin seeds splutter, add the sliced garlic and fry for a min. Take care not to burn the garlic.
Add a tsp of sugar in the oil.
Next add the sliced onions and keep on frying till they change color and become light brownish. Next add the slit chilies.
Add a pinch of turmeric powder, ginger-garlic paste and the tomato ketchup
Next add 2 tsps of Kashmiri chilly powder and the yoghurt.
Add 1 tsp of Dhania-jeera powder and fry well, adding a little water and fry till oil starts to separate.
Once oil starts to separate, put in the fried eggs and potatoes and mix.
Add little Water for gravy, and salt to taste.
Once it comes to boil and potatoes are cooked, add ½ a tsp of garam masala.
Garnish with coriander leaves and serve hot.


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