Egg Curry - The Bengal Style

The egg curry recipe which I am posting today is the Bengali style , which is made almost every other day in Bengali households, though there may be slight changes in the ingredients. I learnt this curry from my husband S. He is a fantastic cook, and can dish out some really mouth watering recipes. I’ll post many more of S’s recipes in the near future. Here’s the recipe for the egg curry.

Ingredients:

4 eggs, boiled and shelled
3 small potatoes, boiled, peeled and diced
1 medium sized tomato, finely chopped

1 tsp turmeric powder
½ tsp red chilli powder
2 tsp tomato ketchup
4 tbsp oil
1 bowl of water
Salt to taste
Sugar a pinch


For the masala paste:

Ingredients
1 tsp oil
1 big onion, sliced
2 cloves
3 garlic cloves
1” piece ginger
1-2 small pieces of cinnamon
3 elaichis


Method :

Step – 1

Heat 1 tsp oil in a pan and add all the masala ingredients and fry for about 7-8 minutes on a medium flame. Put off the flame and let it cool for a while. Then grind all the ingredients into a smooth paste by adding enough water. Once it’s done set it aside.

Step – 2

In a kadhai heat 4 tbsps of oil and shallow fry the eggs and potatoes, one after the other (don’t put both together) till they become golden brown. Place them on tissue paper to absorb excess oil. You have to be a little careful while frying the eggs.
Keep the fried eggs and potatoes aside.

Step – 3

In the same kadahi, heat oil (used for frying eggs and potatoes) add turmeric and red chilli powder, when the oil starts to bubble add the ground masala paste and sauté for about 7-8 minutes. Next add the chopped tomatoes and ketchup to the masala and stir for sometime. Then add water, eggs, potatoes, salt, and sugar to the curry. Mix all the ingredients gently. Cover and cook for about 10-12 minutes by stirring occasionally. Put off the stove and garnish with chopped coriander. Serve hot with roti or rice.

The last two pics are for Gayathri's MCC http://justurs.blogspot.com/2009/02/magnificent-click-contest-2009.html