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Egg-Eggplant Curry

About this recipe: This is gravy egg-eggplant curry that tastes great with plain white rice.

shammi_mustafa Dhaka, Bangladesh

Ingredients

  • 4 eggs
  • 1.5 tablespoons of vegetable oil
  • 2 eggplants
  • 2-3 cardamoms
  • 2-3 cinnamon sticks
  • 1/2 cup of thinly sliced onions
  • 1/2 teaspoon of ginger paste
  • 1/2 teaspoon of red chili powder
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of garlic paste
  • Salt as needed
  • Water as needed

Directions

  1. Hard boil the eggs.
  2. Heat a pan with 1 teaspoon of oil and fry the whole hard boiled eggs. Set aside the fried eggs.
  3. Cut each eggplant in 4-6 pieces.
  4. Heat a pan with the rest of the oil. Add the cardamoms, cinnamon sticks and onion slices. Fry for just a bit and add the ginger paste, red chili powder, turmeric powder, garlic paste and salt. Also sprinkle 2 tablespoons of water and cook until the water dries up and the oil starts to simmer on top.
  5. Add the chopped eggplants and pour in 1 cup of water.
  6. When bubbles start to form, add the eggs.
  7. Cook until the water dries up to form a thick gravy. The oil should also start to simmer on top.
  8. Serve with plain white rice.

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