Egg Curry
Description
A very famous dish from Barishal Region of Bangladesh.
Ingredients
At a glance
Cuisine
Bangla
Main Ingredient
Eggs
Course/Dish
Curry
Main Course
Side Dish
Serves
4
- Eggs 4 nos
- Coconut (grated. ½ cup
- Green chilies 4-6 nos
- Black cumin seeds (Shah jeera. ½ tsp
- Onions(medium. 2 nos
- Tomatoes(large. 2 nos
- Ginger(small piece. 1 no
- Garlic 2 pods
- Turmeric powder ¼ tsp
- Coriander powder ¼ tsp
- Jeera(Cumin) powder ¼ tsp
- Kashmiri chili powder ½ tsp
- Garam masala ½ tsp
- Coriander leaves 1 large handful
- Curry leaves a little
- Mustard seeds 1 tsp
- Salt - As required
- Oil - As required
Methods/steps
- Boil eggs, shell, make slashes all around and keep aside.
- Grind grated coconut and shah jeera till smooth, and keep aside.
- Chop onions, tomatoes, ginger and garlic and slit green chilies.
- Heat oil in a pan. Fry the onions till transparent.
- Add chilies, ginger and garlic and fry till they turn brown.
- Then, add the tomatoes and fry till pulpy.
- Add turmeric, coriander, jeera and chili powders and sauté for a while.
- Then add the ground ingredients and fry till the raw smell goes.
- Add 2 cups of water and salt, and bring to a boil.
- Slip in the boiled eggs and simmer till gravy is thick.
- Sprinkle garam masala and mix gently, till flavors are well blended.
- Remove from fire. Season with curry leaves and mustard seeds.
- Garnish with chopped coriander leaves.
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