My better half, who always cooks well, has started showing extra enthusiasm in cooking now-a-days. Every now and then he comes up with ideas of all new dishes and once a dish is finalised, there is no stopping. He is literally in a hyper active mode and I am actually loving it. The best part is, when he is in the kitchen he doesn’t allow me to let in and I honestly don’t mind that as this guy hardly creates any mess 😀 Last night he told me that today is my off day as he is going to take over the kitchen. I happily agreed to that. This morning, once he finished cooking, I just styled and photographed the same. This much is my contribution. Now, I am jotting down his recipe on my blog. “When A Bong Cooks” is slowly becoming “When We The Bongs Cook” and I will be the happiest person if this happens.
Egg Curry has always been a family favourite. Like any other Bengali home, whenever we want a no-fuss, easy and comfort dish, we go for egg curry. This is a life saviour. We are egg lovers and from breakfast to dinner, we can have eggs in every meal. My blog already has some mouthwatering main course and breakfast egg recipes and the links for these are mentioned above. Also, this lockdown has really taught me the value of egg. When nothing is available, when the world seems to be dull and without hope, eggs come for your rescue. I love them.
Coming to today’s dish, this is a thick and spicy gravy based curry which is absolutely delicious. There is no cover cooking in this recipe, the entire preparation follows the method of stir cooking. My husband has cooked it in an iron wok, but, you can also use a clay pot if you want. I am sure that it will increase the flavour even more. This flavourful curry can be served with both rice and roti/chapatti. Only some sliced onion with it and you are good to go. Here’s the recipe for you all.
- 5 hard boiled egg
- 3 tomato, puree
- 3 onion, finely chopped
- 3 green chilli, chopped
- 2 table-spoon ginger-garlic paste
- 1/2 tea-spoon turmeric powder + few pinches to rub eggs
- 1 tea-spoon red chilli powder (adjust according to tolerance)
- 1 tea-spoon coriander powder
- 1 tea-spoon fennel powder
- 1 tea-spoon crushed kasuri methi
- 1 tea-spoon garam masala
- 4 table-spoon mustard oil (1 + 3)
- 2 cup warm water
- 1 handful chopped coriander leaves
- salt, according to taste
- 1 inch cinnamon stick
- 5 clove
- 5 green cardamom
- 2 dry red chilli
- 1 tea-spoon cumin seed
- Rub the eggs with few pinches of turmeric powder and stir fry in a pan by heating 1 table-spoon oil. Remove and keep aside.
- Heat the remaining oil and temper with Whole Spices. Allow them to splutter.
- Add chopped onion and sauté until translucent.
- Add ginger-garlic paste and stir until the raw smell goes off completely.
- Now, add tomato puree and green chilli and over low to medium flame, stir cook until the mixture becomes little dry.
- Add turmeric powder, coriander powder, red chilli powder and salt and keep stirring until oil starts separating from the mixture.
- Add 1 cup warm water and give a proper mix.
- Add eggs to it and mix well again.
- Add fennel powder, garam masala and kasuri methi and stir cook for around 7 minutes.
- If you are happy with the gravy’s consistency, then that’s it. If you want little more gravy them add the remaining 1 cup of water and stir cook over low flame until water comes to a proper boil.
- Add chopped coriander leaves and mix well. Turn off the flame.
- Your Egg Methi Masala is ready to be served now.
Serve it with piping hot rice or roti/phulka/chapatti. We like it best with rice 🙂 Do try this and let me know in comments about how you like it. You can also tag me on Instagram using the handle @when_a_bong_cooks.