Step-by-Step Instructions

1. 1.Prepare the Eggs

   Take 5 boiled eggs and make small cuts on their surface. Heat mustard oil in a pan.

2. 2.Fry the Eggs

   Add the scored boiled eggs to the hot oil. Sprinkle 1/2 tsp salt, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder over the eggs. Fry the eggs until they turn reddish-brown on all sides, then remove them from the pan and set aside.

3. 3.Sauté Whole Spices

   In the same oil, add 2 bay leaves, 1 dried red chili, 2-3 green cardamom pods, 2-3 cloves, and 1 small piece of cinnamon stick. Sauté for a few seconds until fragrant.

4. 4.Cook Onions and Ginger-Garlic Paste

   Add 2 large chopped onions to the pan and fry until they turn golden brown. Then, add 2 tablespoons of ginger-garlic paste and sauté until the raw smell disappears, about 2-3 minutes.

5. 5.Add Tomatoes and Green Chilies

   Add 2 medium chopped tomatoes and 2-3 chopped green chilies to the pan. Mix well and cover the pan to allow the tomatoes to soften, cooking for about 3-4 minutes. Uncover and mash the tomatoes with your spatula.

6. 6.Add Dry Spices and Water

   Add 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp cumin powder, and 1 tsp coriander powder to the pan. Add a splash of water to prevent burning and sauté the masala well until the oil separates from the mixture, about 5-7 minutes.

7. 7.Simmer the Gravy with Eggs

   Pour 1.5 cups of water into the pan to form the gravy. Add salt to taste. Bring the gravy to a boil, then add the fried eggs. Gently mix the eggs into the simmering gravy and let it cook for 5-7 minutes.

8. 8.Finish and Serve

   Sprinkle 1 tsp of garam masala powder over the curry and gently stir. Add 1 tsp of ghee and mix gently. Turn off the heat. The Bengali style egg curry is now ready to be served hot with rice or Indian breads.