Eggs and milk, sounds intriguing 😉 ……..it should 😀
Another traditional bengali preparation from our very extensive cuisine. As i have confessed before, we Bongs not only eat to live but also live to eat 😉
The recipe for this goes back to my childhood days in Jabalpur. One of my friend’s mom is an awesome cook, she still is. I would love to post her picture here but may be her family would not like that. She loved gossiping with me,more than her daughter whose friend i was 😉 And since i was born a foodie in a foodie dynasty 😛 , she used to love cooking something interesting for me whenever i visited 😀
This style of egg curry is her preparation and i present it today as tribute to her 🙂
Here’s what i did………….
4 nos – eggs (hard boiled)
1 cup – milk
2 nos – dried red whole chili
2 nos – green chili (slit from the center)
1/2 tsp – tumeric powder + a pinch
2 nos – green cardamom
1 nos – bay leaf
2 nos – cloves
pinch of cumin seeds
1/2 tsp – sugar
salt to taste
2 tsp – oil for cooking
Peel the boiled eggs and slice them horizontally. Sprinkle a pinch of tumeric on them and rub it well.
Heat oil in a wok and saute the eggs face down first. Turn them over and saute the other side well. Take the eggs out and keep aside.
In the remaining oil, temper with dried red whole chili, cloves, cardamom, bay leaf and cumin seeds. Pour the milk in and add tumeric, salt and sugar. Add the green chilies. Once the milk comes to boil, lower the flame and gently slide in the eggs. Within few mins gravy will thicken and reduced almost to half of it’s original quantity. Take it off fire.
Serve with steaming plain rice.
Happy cooking !!! 🙂
Cheers !! 😀