A Bengali style egg curry that goes well with chappathi, nan or any other Indian bread. Roasted boiled eggs in an onion and tomato based gravy. Bengali dishes usually use mustard oil but somehow here none of us seem to fall at ease with the taste of mustard oil, so here I have used vegetable oil. To go for the typical Bengali taste you can use mustard oil.This is indeed spicy, so please adjust the spice levels as per your taste buds.
Recipe adapted from here
4 hard boiled eggs
1 medium tomato, chopped fine
1 large onion, chopped very fine
1 tsp ginger paste
4-5 garlic cloves, crushed
1/2 tsp cumin powder
1 tsp turmeric powder
2 tsp kashmiri chilli powder
1 bay leaf
2 green chillies slit
1/2 tsp sugar
1 tsp garam masala powder
1/4 cup water
4-5 Tbsp mustard oil/ vegetable oil
Chopped cilantro, for garnishing
- Deshell the hard boiled eggs and keep aside.
- Make a paste with a little turmeric powder, pinch of chilli powder and salt. Smear the eggs with this mixture.
- Heat a tablespoon of oil in a non-stick pan and roast the smeared eggs until golden brown on all sides. Keep aside.
- In another pan heat the remaining oil.Add the sugar and caramelise it.
- As the sugar caramelises add the crushed garlic, bay leaf and green chillies.
- Saute until garlic turns slight brown in colour.
- Add the chopped tomatoes and cook until mushy.
- Add chopped onion, salt, turmeric powder, chilli powder and cumin powder. Saute well and cook for 3-4 minutes.
- Add the ginger paste and saute again. Saute until the oil starts to leave from the sides.
- Now add the roasted eggs and mix well so that the masala coats the eggs well. Cook for 3-4 minutes on low flame.
- Add water and increase the flame and cook until the gravy thickens.
- Turn off, sprinkle the garam masala powder and chopped cilantro.