Egg Curry (Konir Dom)

In Eastern India, egg curry is prepared with potatoes. When I came to Delhi, I really missed the potatoes in the egg curries served here. Not someone to miss out on my favorite egg curry, I started cooking it myself at home: Here’s how:

Ingredients:

• Four eggs
• Two large potatoes
• Three medium sized onions
• One tomato
• Ginger and garlic ground to a paste
• Two-three tablespoon mustard oil
• One bay leaf
• Two red dry chili
• A pinch of black cumin
• A pinch of garam masala if you want
• A pinch of red chili powder
• 1/4th teaspoon turmeric powder
• Salt to taste
• Coriander leaves to sprinkle (optional)

Method:

Boil the eggs and potatoes and remove the egg shells and potato skin. Dab salt and turmeric on the eggs and fry them in low flame till golden brown, and keep them aside. Cut each of the boiled potatoes into four large pieces. Grate one onion and cut the other two into very thin pieces. Likewise grate half the tomato and cut the other half into tiny pieces.
Pour some more oil into the pan. When the oil turns hot, drop the black cumins, bay leaf, red dry chili followed by onions (both cut and grated), ginger garlic paste, salt, turmeric powder, garam masala, and chili powder and stir them for some time. When they turn reddish, add the potatoes, and fry them for some time. Add the tomato (both cut & grated) too. Then add hot water (you may even add the water that you used to boil the eggs and potatoes) and drop the eggs into the curry. When the gravy thickens, sprinkle coriander leaves on top.