Bengali Egg Curry

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Ingredients:

  1. Eggs – 6
  2. Onion- 1 large, chopped finely
  3. Garlic cloves – 3, chopped finely
  4. Ginger – ½ inch, finely chopped
  5. Cumin Seeds (Jeera) – 1 tsp
  6. Bay Leaf – 1
  7. Tomato paste – 1 ½ tbsp (divided)
  8. Red Chili Powder – 1 tsp
  9. Turmeric Powder – 1 1/2 tsp
  10. Cumin Powder – 2 tsp
  11. Coriander Powder – 2 tsp
  12. Garam Masala – 1 tsp
  13. Cilantro/Coriander leaves – 2 tbsp, finely chopped
  14. All Purpose Flour – 1 tbsp
  15. Salt – To Taste
  16. Sugar – To Taste
  17. Water – As needed
  18. Ghee – 1 tbsp
  19. Vegetable Oil – 3 tbsp (divided)

Procedure:

Coat the boiled eggs with a paste of ½ tsp turmeric powder, ½ tsp salt, 1 tbsp of AP flour and 1 tbsp of water.

Fry the egg with vegetable oil and keep aside.

Now add the bay leaf and cumin seeds. Fry the onions and add ginger and garlic, cook for 2-3 min.

Now add salt, tomatoes (except dry spice powder) and cook till oil separates.

Pour water and add  sugar, salt and cook for 5-6 min.  Add egg the ghee and Garam masala and mix.

Garnish with chopped cilantro and serve hot.