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Author Notes: Faced with a glut of hard-boiled colored Easter eggs? Make this minimalist Indian egg curry, flavored with cumin and turmeric. The reduced tomato base gives it a smooth, unctuous roundness that will have you crying for more. Although there are as many egg curry recipes as there are regions in India, Bengali egg curries have a unique feature. The eggs are first stir-fried in some hot oil, to give it a blistered skin-like layer. This layer soaks up the spices in the curry like blotting paper and gives a more flavorful egg in a curry. —The Minimalist Indian
- 6 hard-boiled eggs, peeled
- 1 and 1/2 cups chopped tomato (ripe and juicy if possible)
- 1/4 teaspoon whole cumin seeds
- 1/2 teaspoon cumin powder
- 1/2 and 1/4 teaspoons turmeric
- 1/8 teaspoon cayenne pepper/hot paprika (optional)
- 1 and 1/2 tablespoons oil
- 1 teaspoon salt or to taste
- 1/4 teaspoon sugar
- Rub the quarter tsp of turmeric and the sugar all over the eggs. This step gives a lovely color and helps in the next step.
- Heat oil till very hot. Add the eggs carefully and fry them until they develop blistered spots all over. Splatter alert! Use a splatter-screen. Drain and set aside.
- Add the cumin seeds in the oil and fry till brown.
- Add the tomatoes. If your tomatoes were juicy, then you probably have enough liquid in the pan for the next step.
- Mix in the spice powders and salt. If your tomatoes were not juicy, then first make a slurry with a quarter cup of water before adding the spice powders.
- Stir-fry until the liquid is reduced and the oil starts to float to the top. This step is very important for the development of flavor in Indian curries.
- Gently add your eggs and fold in. Remove from heat. Serve with any kind of bread (flat or otherwise).