I cannot believe that another year has gone by! This last year has gone by too fast if you ask me, perhaps because it was a busy one. We had lots of guests staying over through out the year, we had two visits to India and of course had to sort out the new house too. So in short we didn't even realise how quick the year just went by until about today when I was finally taking the calendars down in order to recycle 12 pages of our lives. I was just going through the dates in order to write down the anniversaries(Facebook takes care of the birthdays) and suddenly realised that my baby is going to turn 4 this year. I couldn't believe it. It seems like yesterday when she was born, a red faced not too small bundle of joy :).
So the nostalgic Mommy in me decided to make her favourite dish today. A bong style poached egg curry. She started eating this preparation in India and immediately fell in love with it. There it was a compulsion as the maid at my Dad's house doesn't know any other bong egg curry recipe. She makes this almost every time we ask her to make egg and though we are not huge fans but I was quite surprised to see that Little T didn't mind. Infact even though she's not a ''curry'' person she is quite fond of this recipe. I, on the other hand, love anything that has eggs and garlic in it :p.
This is a very simple dish, easy to make and perfect with Chapatis/Mishti Pulao.
Curried Eggs - Sunny Side Up
Eggs - 4 poached
Onions - 2 large chopped
Ginger - 1tsp minced
Garlic - 1tsp
Tomato - 1 plum peeled and chopped (I use canned ones)
Vinegar - 1tsp
Sugar - 1/2 tsp
Turmeric Powder - 1/2 tsp
Chilli Powder - 1/2 tsp (Optional)
Cumin Powder - 1/2 tsp
Salt - 1tsp
Garam Masala (Bengali style) - 1/2 tsp * Read notes
A cup of water
Ghee - 1tsp(Optional)
Heat oil in a pan/wok. Fry the onions till translucent.
Add the minced ginger and garlic and fry till they are cooked and release a nice aroma.
Add the tomatoes and vinegar and cook and mix well. Reduce the flame to low.
Add the spices(except the garam masala), salt and sugar and mix well. In the meantime boil 1 cup of water separately.
Add water and bring to boil. Add the poached eggs, cover and cook on low flame for 10 minutes or till the eggs are cooked thoroughly. Take the cover off and reduce the gravy to a dry consistency.
Add the Garam Masala and cover and leave to stand for 5 mins. Add a teaspoon of ghee.
*Notes : Bengali Garam Masala is slightly different to its other regional counterparts. To make Bengali Garam Masala you'll need :
Green Cardamom - 6
Cloves - 4-5
Cinnamon Stick - 1 inch
Dry roast all the above ingredients and grind to a fine powder. You can use larger quantities and store them in an air tight spice jar for months.