I am partial to egg curries; the combination of a spiced gravy and the creamy yolk makes it unique. I have been experimenting with them from around the world, and here is one from Bangladesh that is wonderful.
This curry stays true to its roots, it is a beautiful flash of spice and flavors that hit your palate. The soft eggplants are complimented by the yolks, giving a wonderfully creamy texture to the curry. Simple yet elegant, this curry will definitely be the highlight of the table. The unique blend of Bangladeshi spices makes this curry distinct and delicious. This will be the dish on the table that folks will go back to for seconds, and it disappears fast.
This is an excellent cookbook on Bangladeshi cuisine, filled with authentic recipes. The cuisine is very similar to Indian cuisine but has specific nuances and flavours. I have just begun to cook from this book and learn about the flavours, and you will see me cook from it again soon. I recommend this cookbook for those who want to experiment with and learn from this cuisine.
For more recipes from this beautiful cookbook, click here.
Ingredients:
4 large eggs
3 tablespoons oil
1 small onion, finely minced
2 green cardamom pods
1 1-inch piece cinnamon stick
1 small bay leaf
4 garlic cloves, minced and pasted
1/2 tablespoon ginger paste
1/2 tablespoon tomato paste
Salt, to taste
1/2 teaspoon sugar
1 teaspoon ground cumin seeds
1/2 teaspoon turmeric
1 teaspoon chilli powder, or to taste
1/2 teaspoon ground coriander seeds
1 cup water, + as needed
1 large or 4 baby eggplants
2 fresh green chillies, halved longitudinally
Cilantro, minced to garnish
Boil the eggs for 8 minutes, cool and peel. Cut in half longitudinally and set aside.
While the eggs are boiling, heat the oil in a wok on medium heat. Add the onions and fry until they are lightly golden. Add the cardamom pods, cinnamon stick, and bay leaf and cook for another minute to flavour the oil.
Add the garlic, ginger, and tomato paste and cook for 30 seconds until the ginger smells fragrant. Add the salt, sugar, cumin, turmeric, and coriander, and sauté for 20 seconds, mixing the spices into the onions well.
Add the water and bring to a boil on medium heat. If using a large eggplant, cut it into 1-inch cubes. If using baby eggplants, cut them into quarters with the stem on. Add them to the curry, gently simmer, and cook on low heat, covered, for 20 minutes. Check that there are enough liquids in the wok every so often; you do not want the spices to burn.
Once the eggplants are very soft, the curry should be pretty thick, and the oils should float on the surface. Remove from the heat.
To plate, arrange the eggs and yolk side up in the middle of a plate. Arrange the eggplants on the sides and drizzle the thick curry over the eggplants. Garnish with the chillies and the cilantro.
Serve immediately with parathas or rice.
