Boiled Egg Masala (BEM) curry
An egg curry recipe from my mother. There are hundreds of variations of egg curry: bhurji, egg masala, egg chetinad, ghotala. Typically, we can think of it in terms of how you add the eggs to it. You can scramble the eggs like bhurji, fry the eggs in the fashion of omellete, like in ghotala or shashuka, and lastly, use boiled eggs. This one, as the name suggests, is of boiled eggs. You have to boil the eggs and fry them in oil such that they get a nice crispy layer on the outside.
Please refer to the author’s notes if this is your first time here.
ingredients
For 4 portions.
- 6 hard boiled eggs
- 1.5cup onions
- 400g tomato puree
- 1tsp salt
- 1tsp chilli powder
- 0.5tsp turmeric
- 1tbsp garlic powder
- 1tbsp ginger powder
- 2tsp coriander powder
- 1tsp cumin
- 1tsp garam masala
- 2tsp kasuri methi
- sunflower oil
steps
- Fry onions in oil till they are translucent. Add salt for faster process
- Add ginger and garlic powder. Saute till its cooked
- Add chilli powder and turmeric, cumin and coriander. Fry till aromatic
- Add tomato puree and simmer on medium heat for 5min
- In parallel to all of this, boil eggs and peel them
- Eggs are to be punctured with the fork
- Fry the eggs in a separate pan with oil till the surface becomes brown
- Add garam masala and kasuri methi to the curry and mix well
- Add the fried eggs to the curry
- Enjoy with rice or bread