Egg curry is one of the most famous recipe in West Bengal state in east part of India.Most of the population are Hindu Bengali in this area.People here love spices.Egg curry is cooked in many various form in different parts of India.This recipe is very healthy ,easy to cook, and easy to afford,specially if you are trying to impress your family with protein delicious spicy dinner.
Boiled Eggs : 5 eggs,
Nigella seeds : 1 tea-spoon,
Mustard oil / Olive oil : 3 table-spoon,
Bay leaves : 2 leafs (optional),
Cumin powder: 1 1/2 tea-spoon,
Coriander powder: 2 tea-spoons,
Turmeric powder: 1 tea-spoon,
Curry powder: 1 1/2 tea-spoon,
Tomatoes : 1 big / 2 small chopped,
Coriander leafs: 2 table-spoons,
Green chilies: 2 to 4,
Nutmeg powder or crushed : 1 tea-spoon,
Salt to taste
At first marinate the eggs with pinch of salt,half tea-spoon of cumin powder and half tea-spoon of coriander powder, half tea-spoon to turmeric powder .Keep it aside.
Heat the oil in the pan.When the oil is hot sallow fry the eggs for 2 minutes just to get the borown texture.Take them out of the pan.Now add the Nigella seeds in the same pan and you will see the seeds are crackling.You can add bay leafs and chopped tomatoes.I have’t use the bay leafs in this recipe.This is optional.If you have in your cupboard you can always go ahead and use it.
Cook the tomatoes in medium heat.Cook them untill tomatoes gets soft and mushy.At this time it should look like this following picture.
Now add two table spoons of water to stop burning them in the pan.
Now cook it for few minutes . By the time it gets more mushy and soft prepare the spices to go next. Add all the spices mentioned above and salt in a small bowl and add 4 to 5 tabel spoons of water to the gravy,mix it well.Add the sauce inside the same pan.And cook it untill the oil get separated from the ages.
After oil gets separated from the spice time to add the eggs.
Mix the eggs withe the spices very well.Then add 1 cup water or less ,if you want more gravy add more water or less.
sprinkle 1 tea-spoon of nutmeg powder.It’s better to use crushed instantly for more authentic flavour. Cover the lid and cook it in medium to low flame for another 8 to 10 minutes.Serve the egg curry with chopped coriander leaves and steamed basmati Rice or Couscous.