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)
the comfort of reachinginto a bowl of familiar curry and fighting over who gets more eggs. But as I opened up the refrigerator and saw the eggs, another memory rose in my mind
This curry has boiled eggsmarinatedin tomato puree, which gives the dish a tangy taste. Eggs are loved by all and plays a vital role in non vegetarian menu
In a pan or kadai, add the oil and when hot, add the eggs one by add and keep on stirring. This can be used as a side dish or used as a stuffing for the roti's or chappathi or even breads
Add the curry powder to the skillet and sauté for about a minute more to toast the spices. Create four small wells or dips in the potato mixture and crack an egginto each
sized bowl combine the mayonnaise with the curry powder. He has a great fondness for curry. to watch pottering around the garden and the daily delivery of fresh eggs is
So I thought of making use of it in this sweet and spicy eggcurry. Add little bit more salt than you would prefer it to be, because you are yet to add eggs
- Add curry powder, salt and pepper followed by the mayo dressing and mix gently. A favorite of mine are curried egg salad sandwiches with lettuce and arugula, these are super easy to make and very delicious
Egg Pulusu (Andhra EggCurry) is a brilliant way to enjoy the nutrient rich eggs is in a curry. Is there anything as versatile as eggsin the culinary world
