Egg Curry

• Egg curry with Potato ( কণী আৰু আলুৰ জোল )

This is a very popular dish among the Assamese and Bengali people. It is very simple and quick dish that goes with Rice, Roti / Chapati and Luci / Puri. But my favorite is with Luci. Here is the recipe.

Ingredients:

• Egg - 5
• Potatoes - 2 medium size
• Onion - 1 medium size
• cumin seeds - 1/2 tsp
• Ginger- 1 inch long
• Garlic -3 /4 clove
• Garam masala -1tsp
• Cumin powder-1 tsp
• Paprika/red chili powder- 1/2 tsp
• Turmeric powder-1/2 tsp
• Tomato -1 small (optional )
• Oil -4 tbsp.
• Red chili -2
• Salt to taste

For garnishing :

Coriander leaves and green chilies.

Preparation:

• Boil the eggs and potatoes together and then peel. Keep it aside.
• Cut the onion into small pieces.
• Make a paste of ginger.
• Just crush the garlic.
• Tomato cut into half if you are using .

Method:

Put a heavy based pan on medium heat. Put oil and let it become hot. Then fry the eggs starring continuously. It will be golden brown. Take it out and keep it.
Cut the boiled potatoes in half.
On that same oil add the cumin seeds and whole red chilies.
Then  fry the onion and then add the ginger paste and crushed garlic. Fry for two minutes.
Reduce the heat.
Add the powdered spices and mix well.
Then add the boiled potato pieces and tomatoes.
Add salt
Let it cook properly.
Add 1/2 cup water .
When it become a thick gravy add the eggs and cook for another 5 m.
Garnish with coriander  leaves and green chili slit.
Serve hot.

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