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Bengali Egg Curry

By kitchenmaid

Ingrdients:

4 Eggs, hard boiled

2 Onions, made into a paste

1 tsp Ginger Garlic Paste

1 1/2 tsp Tomato Puree

1 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

1/4 tsp Sugar

Salt to taste

Oil for frying

Preparation:

  •  Heat oil and lightly fry boiled eggs.
  • Remove eggs into a separate pan and add onion paste into the oil.
  • Stir for a few minutes and then add ginger garlic paste and tomato puree. Stir
  • Add red chilli powder, turmeric powder, sugar and salt and continue stirring till oil starts to show separately.
  • Add eggs and stir to have the gravy coat the eggs completely.
  • Add a little water if desired and boil till preferred consistency is reached.
  • Remove and serve.

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This entry was posted on October 20, 2007 at 9:32 am and is filed under food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

7 Responses to “Bengali Egg Curry”

  1. Prakriti Says:
    October 21, 2007 at 6:58 am

    The recipe is good ,but some ingredients are missing and because it is been named ‘Bengali Egg Curry’ i think Garam masala Powder or Garam masala and bay leaves should be added to this recipe.I think now this will be a complete bengali egg curry.

    If im wrong please pardon me!

  2. kitchenmaid Says:
    October 22, 2007 at 9:46 am

    While bay leaves and garam masala spice up most Bengali recipes, I, with my limited knowledge of cooking, don’t really know if they are at all required in this one. However, there are a thousand ways to make egg curry, and this is one of the simplest. If you know of any more please do send me across the receipe !!

  3. shudh Says:
    January 2, 2008 at 4:25 pm

    I’m trying to follow ur recipe for dimer jhol…I’m glad that its simple to follow for me…shall let u know how it came out :)

  4. shudh Says:
    January 2, 2008 at 5:03 pm

    I think I couldn’t do enough justice 2 the recipe..In retrospect I think I shouldn’t have used clarified oil.

  5. kitchenmaid Says:
    January 3, 2008 at 6:45 am

    Hi Shudh,

    I am glad you found the recipe simple. That was the whole point of this blog, to make cooking as simple as possible.

    I admit I should have mentioned mustard oil in the recipe, and I shall remember to specify it in the next recipes. Using clarified oil usually does nothing to add any flavour or aroma to traditional Bengali recipes. A lot of people find clarified oil safe, but I say mustard oil wins hands down. When I sit down to eat I would like my food tasty, and not safe!!

    Hope you will try the recipe again with mustard oil and have a better outcome. Waiting to hear about that…

  6. paramita chatterjee Says:
    April 3, 2008 at 3:26 pm

    This receipe is good

  7. kitchenmaid Says:
    April 3, 2008 at 6:52 pm

    Thank you so much !!

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