egg curry for jflores
1. finely chop two onions, 1 chile and fry in 3 tbsp of oil along with 1 tbsp of whole peppercorns and 1 cinammon stick.
meanwhile, boil 4 eggs.
2. when onions turn transparent, reduce heat to low and add 2 tbsp cumin spice, 3 finely chopped garlic cloves and 1/4 tbps haldi. fry till the oil bubbles out of he mixture.
3. add 1 can of peeled plum tomatoes, mash them into the spice mixture, increase heat to medium and fry till you get a smooth broth.
4. reduce heat to low, add some curry leaves and the eight pieces of halved boiled eggs. let it go for 5 minutes .. volla!
For authentic bengali flavor, try using mustard oil to fry the onions/spices. Also, try adding a small amount of sugar... 1/2 teaspoon or few pinches. it really rounds out the flavors in egg curry.
My mom also fried the hard-boiled eggs just a little bit. Another variation is to try making this with omelet instead of boiled eggs (plain omelet with onions).
can i add a recipe? it is for aloo anday or potato and hard boiled egg curry.
three medium size potatoes. they should be a quick cooking variety as in will be ready in 20 minutes, not a hard variety. chop into chunks that are the size of hard boiled eggs. you can peel or not peel at your discretion.
Five hard boiled eggs. Peel, and chop in half. Set aside.
1 1/2 tbs crushed garlic
1 tbs crushed ginger
1/4 tbs ground turmeric powder (haldi in Hindi/Urdu, holud is the bangla term)
1/4 tsp-1/2 tsp red chili powder
1 heaping tsp ground cumin powder
1 heaping tsp ground coriander powder
1/4 tsp whole cumin seeds
1-2 roughly chopped fresh green chilies
1/4 cup chopped fresh cilantro
3 tbs oil
1/2 cup water
pinch of salt
Heat oil in pan. Add garlic, ginger and whole cumin seeds. Lower heat and cook this stirring frequently on very low heat for 15-20 minutes. Be sure not to burn it. But the garlic and ginger should practically carmelize like a Cuban mojo. This will cook all the bitter strong garlicy taste out of the garlic and leave you with the base of a delicious sauce. Okay, when you have cooked the garlic paste, turn up the heat and add in the haldi, the red chili powder, the cumin and coriander powder. Stir around once quickly. Do not allow to burn. Toss in your potatoes, stir once, then pour in the water. Allow to cook for 20 minutes or so until potatoes are ready and the oil has separated from the gravy. When it looks ready, add in the fresh chopped green chili cover the pan with the heat off for about five minutes just to steam the chilies. Serve immediately. When ready to serve, pour into a casserole type dish and add in the halved hard boiled eggs, spooning a bit of the sauce over them. Be gentle and don't stir the dish cuz you don't want the egg yolks to break up into the gravy. Garnish with chopped cilantro. The main trick in this dish is cooking the garlic/ginger paste until done perfectly so that the sauce tastes great. If you haven't done it right, it will taste bitter or like raw garlic. If you have done it well, it is heavenly.
Serve with basmati rice or wheat flour flat bread.
how unusual! thats the first time i've seen anda curry without a tomato base. jai the variety in desh! sounds heavenly.
also - thats a great tip about the ginger/garlic paste - now i know why my attempts at northern style dishes are so hit and miss. is that the secret to punjabi style alu gobi? i NEVER can make it to my satisfaction.
"howler: no popped mustard seeds?"
yes, yes, yes of course. i forgot. pop 1 tbsp of mustard seeds to begin with.
"am quite addicted to the Lebanese yogurt that Green Valley sells, btw. That on bread = Breakfast."
labneh is fabulous stuff. a lebanese breakfast i learnt about is labneh on toast with a sprinkling of zatar and some olive oil.
"ground turmeric (dried) = haldi (at least in my experience)"
"'ll also have to buy curry leaves. Yay, deshi weekend adventure! Curry leaves are a spice that I never find myself using. Do Bengalis not use them or something? No recipe I've ever been given has called for curry leaves."
you need to get fresh curry leaves - try pataks and see if they have them. (dont buy the dried ones in plastic packets. and if you cant find them, dont worry.) they are used everywhere south of gujurat, almost never north.
Excellent I'll try this with my remaining dozen. My favorite one is actually quite similar making use of hard boiled eggs with a thicker cream or yogurt based sauce.
I am quite addicted to the Lebanese yogurt that Green Valley sells, btw. That on bread = Breakfast.
What is haldi? I've never used this. I'll probably use fresh plums as I need to get rid of them soon and I don't have enough for a proper marinara. I'll also have to buy curry leaves. Yay, deshi weekend adventure! Curry leaves are a spice that I never find myself using. Do Bengalis not use them or something? No recipe I've ever been given has called for curry leaves.