Bihar Egg Curry
Boiled eggs in spicy mustard oil-based onion-tomato gravy. Affordable Bihar non-veg option found at every dhaba.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Ginger — 1 tsp (ground)
- Garlic — 1 tsp (ground)
- Tomato — 100 g (chopped)
- boiled eggs — 250 g (whole)
- Turmeric Powder — 0.5 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- coriander powder — 1 tsp (ground)
- salt (optional) (whole)
- onion — 100 g (chopped)
Tempering
- Cumin Seeds — 1 tsp (whole)
- Mustard Oil — 2 tbsp (whole)
Method
- Peel the boiled eggs and make a few shallow slits on the surface of each egg so the masala soaks in well.
- Finely chop the onions and tomatoes, and make a paste of the ginger and garlic.
- Heat the mustard oil in a kadai until it smokes lightly, then lower the flame, add the cumin seeds and let them splutter.
- Add the chopped onions and fry until golden brown.
- Add the ginger-garlic paste and cook for a minute until fragrant.
- Add the chopped tomatoes, coriander powder, red chilli powder, turmeric powder and salt, and cook the masala on medium flame until the oil separates from the sides.
- Add the boiled eggs and gently toss them in the masala so they get coated on all sides.
- Pour in enough water to make a gravy of your desired consistency, cover and simmer for 8-10 minutes so the flavours soak into the eggs.
- Garnish with chopped coriander leaves and serve the Bihar egg curry hot with steamed rice or roti.
Common questions
- Bihar Egg Curry ko English mein kya kehte hain?
- बिहारी अंडा करी ko English mein Bihar Egg Curry likhte hain.
- Ek plate Bihar Egg Curry mein kitni calories hoti hain?
- 248 kcal per plate.
- Kitna time lagta hai?
- 30 min lagta hai — 10 min taiyari, 20 min pakana.