MAG THE WEEKLY | COOKERY
A Bengali Treat
Try out these recipes for a true Bengali taste
12 - 18 Dec, 2015
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Bengali Egg Curry
Bengali Egg Curry

INGREDIENTS
· 3tbsp cooking oil
· 3 potatoes, medium sized
· 6 eggs, large
· 2 tomatoes, medium sized
· 2tbsp onion paste
· 1 onion, large
· 3 green chillies
· 1tsp ginger paste
· 1tsp garlic paste
· 1tsp turmeric powder
· 1tsp salt
· 2 bay leaves
· ½ tsp garam masala


METHOD
Boil eggs and potatoes sliced in halves then remove the egg shells and potato skin. Cut tomato and onion in to small pieces. Also make the ginger paste, garlic paste and onion paste. Make a thin slit on each egg using a thread or knife. Mix eggs and potatoes with turmeric powder and quarter teaspoon salt. Heat oil in a deep pan and sauté the eggs till they turn brown. Fry the potatoes for a few minutes. In hot oil, sauté bay leaves and onion. Add the tomatoes, paste of onion, ginger and garlic, and chillies, and let it fry. Add half-a-cup of water and the remaining salt. Add the fried eggs and potato, and cook till the gravy is thick. Add garam masala powder and allow to cook for a few more minutes. Garnish egg curry with coriander and serve it with steamed rice.


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