This recipe of bengali egg curry with baby potatoes is developed by Chef Anuroopa for Jaipur Modern Kitchen, Rajasthan. It's cooked using the special raw mango mustard chutney-cum-cooking paste co-created under Legacy Kitchen Series.
Ingredients:- 4 hard boiled Eggs
- 250 gm boiled baby potatoes without skin
- 250 gm tomato puree
- 1 bayleaf
- 5 tbsp of aam kasundi sauce
- 1 tsp of turmeric
- Salt to taste
- Dash of sugar
- 2 green chillies slit lengthwise
- 100 ml water
- 4 tbsp cooking oil
Method:
- Make a few slits on the hard boiled eggs and marinate them with salt and turmeric for 10 minutes
- Heat oil in a skillet and pan fry the eggs until golden on all sides. Set aside
- Heat oil in a wok, add the bayleaf and tomato paste and cook till oil leaves sides of the puree
- Remove the bayleaf
- Add kasundi, the water, the eggs, the boiled potatoes,dash of sugar, salt and the green chilies. Cover and cook on a low flame until the sauce coats the eggs and potatoes well
- Serve with steamed rice, roti, flatbread or paratha
