Hardboiled egg tomato curry

About this recipe: This is a simple everyday Bengali recipe. It is a bit spicy, and is served with plain white rice.

NuzhatArif Pennsylvania, United States

Ingredients

  • 4 eggs
  • 3 tomatoes, sliced crosswise and boiled for just a while with salt water.
  • 4 tablespoons of olive oil
  • 4 tablespoons of chopped onions
  • 1 tablespoon of chopped garlic
  • 1/2-1 teaspoon of turmeric powder
  • 1/2-1 teaspoon of cumin powder
  • 1 teaspoon of red chili powder
  • Water as needed
  • 1 tablespoon of chopped coriander leaves
  • Salt as needed
  • 3-4 green chilies, choppped

Directions

  1. Hardboil the eggs. Peal the skin off from the eggs. Slice each egg in half. Set aside.
  2. Clean the sliced tomatoes. Set aside. ( Frozen boiled tomatoes can also be used).
  3. Heat a pan with oil. Fry the onions and garlic for a bit. Stir until they turn a bit red.
  4. Add the turmeric, cumin and red chili powders. Continue to stir.
  5. Add the tomatoes and stir again. Also add a bit of water. Sprinkle coriander leaves, salt and green chilies. A thick paste will form.
  6. Stir and when the water has dried up a bit, add the sliced eggs.
  7. Turn over the sides of the eggs so that the gravy is covered all over the eggs.
  8. Fry for 5-6 minutes.
  9. Garnish with green chilies. Serve with plain white rice.

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