Tangy Egg Curry

This is a spicy and tangy egg curry. The Tangy Egg curry tastes absolutely amazing with paratha and some sweet veg friedrice or peas pulao. However you can have it with roti and plain rice too.  It is ideally very sour but because my husband doesn’t like his food very sour, I have improvised with tomato sauce.

Here is how you can make the Tangy Egg Curry –

Note – Proportions are here for 12 people. Adjust accordingly

Ingredients-

  • Eggs
  • Onion- Ginger- Garlic paste
  • Tetul/Imli/ Tamarind
  • Tomato sauce/ puree
  • Turmeric, Coriander & Cumin powder
  • Coconut milk
  • Garam masala
  • Salt & Sugar
  • Green chili
  • Urad dal
  • Hing/ asafoetida
  • Gota dhone/ Coriander seeds
  • Panch foron/ Bengali Five Spices

Preparation –

  • Boil the eggs and lightly perforate them
  • Sprinkle turmeric, chili powder and salt
  • Lightly fry them
  • Mix 3 ½ spoon of tomato sauce, 4 tbsp water,salt, sugar, turmeric, chili, coriander & cumin powder,Keep aside 2 cups of coconut milk
  • Tamper the oil with panch foron/ Bengali Five Spices,1 tsp Urad dal, one pinch of hing/ asafoetida ,one pinch of gota dhone/Coriander seeds , 1 tsp of panch foron/Bengali Five Spices
  • Add chopped onion and garlic paste.Keep stirring and add the masala mixture kept aside
  • Once the oil separates,a dd the coconut milk.
  • Add the eggs.
  • Let it boil. Serve hot