This happens to be one my favorite style of cooking eggs ❤ I love eggs ❤
Choruibati = a small picnic gathering.
What’s so special about this egg curry ?? The way it is made. . . … spicyyyy !!! It is not for the faint- hearted 😉 😛
Picnic to me means, going to some unexplored nearby place by the river, lake, sea or mountains……carry all paraphernalia of cooking like utensils, raw vegetables, meat, eggs, fruits or may be semi -cooked and rest of the cooking will be done at the venue. Everyone pitching in to help with the setting up of a fire, chopping, cleaning, cooking etc. Endless rounds of gossip and laughter !! 😀 Sigh!!! I miss such picnics
The fun part used to getting the onions peeled and chopped 😉 😀 Nobody wanted the ‘crying’ job 😛
The most important part of this gravy is, majority of the ingredients are not ground, everything is finely chopped.
Here’s what i did……..
Makes for 3- 4 persons
4 nos – eggs (hard boiled)
2 nos – medium sized onion
5- 6 pods – garlic
1 tsp – finely chopped/ grated ginger
3 nos – finely chopped green chilli
3 nos – large tomatoes
1 1/4 tsp – kashmiri red chili powder
1 tsp – cumin powder
1 tsp – tumeric powder
1/2 tsp – coriander powder
1/4 tsp – garam masala (Indian spice mix)
1/4 tsp – cumin seeds
3 nos – cloves
1 nos – bay leaf
1″ stick – cinnamon
4- 5 nos – black peppercorns
3 tbsp – oil
1 cup – water
salt to taste
Peel the eggs and keep aside.
Finely chop the garlic, onions and tomatoes.
Heat oil in a heavy bottomed pan and fry the peeled eggs till a nice skin forms. Take the eggs out and keep aside. In the remaining oil, temper with bay leaf, cinnamon, peppercorns, cloves and cumin seeds.
Once they splutter, add the chopped onions. Fry till translucent. Add chopped garlic, fry for a min. Now add the green chilli and grated ginger, fry for another min. Add the chopped tomatoes and all the dry spices. Lower the heat, cover and cook till tomatoes soften. Add water, salt and the fried boiled eggs. Cover and cook till the water dries up. Gravy will be thick and will stick to the eggs, what we Bongs call ‘makho -makho’.
Serve hot with rice. Goes well with chapatis and paranthas as well.
Happy cooking !! 🙂
Cheers !! 😀