EGG DRY CURRY

If I say we can prepare this egg curry without using any spices or may be minimal spice would you believe? You have to because I have exactly done that. It can be an easy solution on a busy weeknight.... As told earlier a number of times... my senior is an ardent egg lover, hence I have to think of bringing in variety in it's preparation. Given the health benefit of having eggs, non availability of our kind of fresh water fish at the place we live in, I find it extremely convenient to prepare an egg curry at least twice a week. 

The senior of my men expects me to spend less time in the kitchen, says "be smart, cook less". Innumerable times I told him cooking is something I enjoy. Even crossing 70's, our mother thoroughly enjoys cooking. But I am nowhere near the mother when it comes to her energy level. With the age factor  and lethargy gripping in... I think I am finally giving in to that... By the time my junior steps out of home to explore the world, I perhaps will come down to grilled stuffs and salads for us... the small eaters. But that would mean identity crisis in me, I must cook Bengali Food.

The thought of living far from my teen has a piercing effect on me. I remember his younger self sitting on mumma's lap while going to and from school. On his birthdays, I even cooked for 35-40 guests at an ease.... now I get scared.... I need to accept I am aging.... In tune with simple cooking solutions for myself and you all, let us do this quick Egg Dry Curry in few easy steps using minimal spices. Using the whole garam masala for tempering makes the curry flavoursome..... we must add them in an egg curry.

INGREDIENTS :

Egg : 6-8
Onion Paste : 4 tbsp
Garlic Paste : 2 tbsp
Ginger Paste : 2 tsp
Cumin Powder : 1/2tsp [optional]
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Salt : As Required
Cinnamon Stick : 2 one inch
Green Cardamom : 3-4
Clove : 2-3
Bayleaf : 1
Sugar : 1/2 tsp
Oil : 4-5 tbsp

METHOD :

Boil the eggs in enough water for about 6-8 minutes adding a little of salt. Let cool. Drain the water and discard the shell.

Slit both ends of the eggs and rub with a little of salt and turmeric.

Heat the oil in a wok and lightly fry the eggs in batches. Take out and keep aside.

Temper the oil with a bayleaf, cinnamon stick, green cardamom and clove.

As you get a nice aroma, add the onion paste. Fry till golden brown.

Add the ginger and garlic paste and fry for 2-3 minutes.

Add the cumin powder, turmeric powder, red chilli powder and salt. Stir for a minute.

Add a small cup of water. Let it come to a boil.

Add the eggs and let cook for 6-8 minutes at minimal heat or until the curry dries up. Add the sugar, stir well.

It is done. Transfer to a serving bowl. Serve hot with rice or chapati.