Friday, 9 September 2016

EGG BAHAR


I was literally struggling to give a name to this egg curry..... it is not authentic of any place. After my marriage, I saw my mother-in-law preparing an egg curry using lots of plain yogurt. The mother-son duo had been / are ardent egg lovers. There are some hilarious stories regarding my senior's love for egg. In tune with his love for egg, I do prepare egg curry on a regular basis. What we miss here is duck egg, it is banned in the country we stay. I think for most of the Bengalis, egg curry essentially means duck egg curry. Some say duck eggs have health issues associated with it. These days I console myself believing in it.... grapes are always sour under certain circumstances.... hahaha....

Though not so much of an egg lover then, I liked the tangy n little sweet egg curry that mom-in-law cooked with homemade yogurt. It definitely was not an authentic Bengali egg curry. I made some add ons on the curry this time, made it spicier, not so hot though.... and named it Egg Bahar. Let us prepare the easy, quick and yummy egg curry together.

INGREDIENTS :
EGG : 4
PLAIN YOGURT : 2-3tbsp [beaten]
TOMATO  : 1medium [made to paste]
CHILLI POWDER : 1/2tsp
CUMIN POWDER : 1tsp
CORIANDER POWDER : 1/2tsp
FENNEL POWDER : 1/4tsp
CINNAMON POWDER : 2pinch
CARDAMOM POWDER : A pinch
TURMERIC POWDER : 1tsp
CASHEWNUT : 3-4
GINGER PASTE : 1tsp
GARLIC PASTE : 1/2tsp
ONION PASTE : 11/2tsp
CUMIN SEEDS : A pinch
BAYLEAF : 1
SALT : As Required
SUGAR : 1/2tsp
GHEE [CLARIFIED BUTTER] : 1/2tsp [optional]
CORIANDER LEAVES : 1tbsp [for garnish, optional]
OIL : 2-3 tbsp

METHOD : 
Wash the eggs and boil. Take off shell and make small slits on both sides and apply little salt and turmeric. Prepare a paste with the yogurt and cashew in a blender.

Heat oil in a wok and fry the eggs lightly, keep aside. Temper oil with cumin seeds and bay leaf.

Add the onion paste and fry for a minute. Add the ginger and garlic paste and fry for 2 minutes. Add the tomato paste and saute till the raw smell goes away.

Add the cashew nut n yogurt paste and saute till the oil separates from the mix. Add all the powdered spices and salt except the cinnamon and cardamom powder, sugar, ghee and coriander leaves. Saute for a minute.

Add a cup of water. Let boil for 2 minutes. Add the fried eggs and boil for 2-3 minutes.

Add cinnamon powder, cardamom powder, ghee, sugar. Stir and let boil for 1/2 a minute.

Transfer to a bowl and garnish with chopped coriander leaves. Serve hot with rice or Indian breads.






16 comments :

  1. Eggs are my favourites, now my little one loves them too... This curry looks delicious, can't wait to try them!!

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  2. This egg curry makes me really tempting and I feel to grab it :)

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  3. Always a favorite, we are the biggest consumers of eggs. In fact, always stocked up at home, this curry is truly tempting, vibrant and egg curry, do I have to say anything more? Nope.

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    1. Navaneetham at my home too... egg is a staple...

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  4. Singapore... Grapes are sour for me as well. I miss Hasher Dim. I wait for my next Kolkata trip. But for now, I will definitely try it tomorrow, with the compromised version.

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    1. Same here... we wait for our Kolkata trips...

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