Page 61 - SU AIT Magazine

Egg Curry

Bangladeshi Style

Afshana Parven Shahid | Doctoral Student | RS-GIS

Ingredients Process

1. Boil the eggs 15 minutes then remove the egg shell and rinse
1. Eggs 6 it properly. After removal, use a sharp knife to make a straight
2. Onion 3 cups
3. Poppy seeds paste 2 tea spoons sketch on eggs so that the masala entered the eggs entirely
4. Cardamom 2 pcs when cooking.
5. Cinnamon 2 pcs 2. Put little salt, chili powder (if you wish), yellow powder in the
6. Oil 1 cup boiled egg. Put a pan in the flame and make it hot before
7. Hing/Asafoetida 1 pinch
8. Green Chili 5 pcs pouring the oil in it. After pouring the oil, put the cardamom,
(According to taste) cinnamon and Asafoetida into it. At the last, fry the eggs in
9. Garlic and Ginger paste 1 table spoon this oil and remove it out after it becomes little golden.
10. Yellow powder 1 tea spoon 3. Now add 3 cups of onion in to the same oil and cook it
11. Cumin powder 1 tea spoon
11. Salt-as required without water 7-8 minutes until the onion become soft. Add
garlic & Ginger paste, yellow powder, Cumin powder, poppy
seed paste and salt. After mixing evenly cook it 2-3 minutes
then add 1 cup water and cook it again for 4-5 minutes.

4. When the onion gravy is ready add the golden fried eggs in
to it and add 2 cup water. Cook until the soup become thick
and looks ready. Add Coriander leaves and green chili. Do not
open the lead of the pan until 5-10 minutes.
5. Serve this mouthwatering egg curry with Polao, Khichri, or
white rice.

SU Magazine: In Harmony 6161
SU Magazine: In Harmony