Before moving to India, I have never seen or tasted eggcurry. I love egg curries. When they start sizzle, add grated coconut, curry leaves, bay leaves, black peppercorns, cinnamon, green cardamoms, cloves and half of star anise
So I thought of making use of it in this sweet and spicyeggcurry. Gently break each egg into the curry such that there is little bit of space between each egg
So here is the spicyeggcurry (dim kosha)I made for my lunch today. I was not in a mood for cooking anything elaborate, but again I'm not a dal-chawal person, so made my favorite EggCurry, the Bengali way
Potato/aloo spicycurry is my absolute favorite side-dish recipe for chapathi. 15 minsIngredients2 Potatoes 1 onion2 tomatoes2-3 green chillies1tsp garlic chopped½ tsp chilli powder1 tsp coriander powderpinch of turmeric powderSaltOilCoriander leaves (to garnish)To temper1tsp mustard seeds1 ½ tsp cumin seedsPinch of hing/ asofoetida Curry leaves (optional)How to make itIn a wok heat oil and temper the itemsSauté the onions till translucent
Kalia is a Bengali cooking term which denotes a very rich preparation of fish, meat, egg even vegetables, using a fair amount of oil and ghee with a sauce usually based on ground ginger and onion paste and finally with a sprinkle of bengali Garam masala(a grounded powder of cinnamon, cardamom and cloves)
There are some days when a spicycurry seems absolutely essential to a good meal. One such recipe comes from Rajasthan, the land of deserts, palaces, mystique and spicy food
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