Bengali Omelette Curry / Bengali Fried Egg Curry

Some recipes never get old. Such a recipe is this Fried Egg Curry. When puffed soft omelettes gets soaked with the fine aromatic gravy, the only thing bound to happen is a bombastic curry. With rice or chapatti...this fried egg version of “Dimer Kosha” is a curry to crave for.

Step by Step Process:

Fry the eggs with some onions, green chillies and salt.

Heat the oil and saute garlic in it.

Add onions and some salt and cook until lightly brown.

Add the chopped tomatoes and cook until the tomatoes become completely mushy and the oil starts to ooze out.

Add the powdered spices and simmer for 2 minutes.

Add some water and potatoes (if using) and simmer until the potatoes are cooked completely and you get a smooth curry. Finish with some garam masala powder and fresh chopped coriander leaves.

Bengali Omelette Curry / Bengali Fried Egg Curry

Serves 4

Ingredients:

8 eggs

2 onions – finely chopped

2-3 green chillies – finely chopped

2 tomatoes – chopped

6 cloves of garlic – minced / paste

1 inch ginger – minced / paste

2 medium potatoes – peeled and halved (optional)

2 tsp turmeric powder

2 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

A pinch of garam masala powder

A handful of fresh coriander leaves

½ cup of pure virgin mustard oil

Salt

1 tsp sugar

Method:

Fry the eggs with some onions and green chillies.

Keep them aside.

Heat the oil in a kadai and fry the potatoes in it until golden. Once done keep them aside.

Add the garlic paste to the remaining oil.

Sauté the garlic for a minute or until you get the pungent garlic aroma.

Add the chopped onions.

Sprinkle some salt and sugar over the onions and cook them until lightly golden.

Add the chopped tomatoes and minced ginger and chopped green chillies to them.

Stir and cook until tomatoes are completely cooked and the oil starts to separate.

Add the turmeric powder, red chilli powder, cumin powder and coriander powder.

Mix them well and simmer for 2 minutes or until the raw smell of the spices are gone.

Add some water and simmer until all the water evaporates.

Add some more water and add the potatoes.

Do not add too much water to them. Add a little water and cook covered until the water dries. Add some water again.

Cook in this way until the potatoes are cooked from inside.

Finally add ½ cup of water to make the gravy.

Simmer until the curry thickens and the oil starts to float on top of the curry.

Taste and adjust the seasonings.

Finally sprinkle the garam masala powder and chopped coriander leaves to them.

Place the omelettes / fried eggs in your serving bowl and pour the curry over them.

Serve hot with plain hot rice.