Egg Curry

Last week my daughter carried back some exquisite virus from the local sickness exchange center (also known as school). One by one all of us got knocked down like dominos.

So when I went down, my husband made some egg curry from the crude recipe I blurted out. I was told that the results were pretty good. I cannot really comment as I couldn’t taste or smell anything. However, Shreya our resident expert who is 3 year old and unforgiving in her opinions said that she really liked it.

Since I didn’t really have good egg recipes in my blog, I asked him to take photos all the way. I guess he did a decent job of it, what do you think?

Ingredients

1. 6 hard boiled eggs
2. 8 baby potatoes peeled
3. 1 large onion finely chopped
4. 1 tsp. ginger paste
5. 1tbsp. garlic paste
6. 1 large tomato roughly chopped
7. 1tsp. turmeric powder
8. 1tbsp. kashmiri red chili powder (You can use paprika powder as well)
9. 1 tsp. sugar
10. Salt to taste
11. 1/2 tsp. Bengali garam masala powder
12. For tempering
    1. 2 bay leaves
    2. Whole garam masala ( Pound it in a mortar and pestle)
       1. 1” cinnamon
       2. 2 green cardamoms
       3. 2 cloves

Procedure

Heat mustard oil in a pan and add boiled eggs. Fry the eggs on high heat. Wait till one side is fried properly before you turn them over. Remove with a slotted spoon when both sides turn brown.

To the oil add bay leaves and bruised whole garam masala. Sauté for a second before you add chopped onion to it. Fry the onions till they are light brown. Now add baby potatoes followed by ginger garlic paste. Fry everything together till you see oil separates out from the gravy.

Add chopped tomato, turmeric and chili powder. Mix well and cook it covered for 4-5 minutes. By this time tomatoes will become mushy. Add salt and sugar to it.

Drop the fried eggs and give a nice mix. Add water depending on the gravy you want and cook it covered till potatoes are tender.

Turn off the heat and add garam masala powder.