Ingredients:
- 4 eggs
- 2 onions
- 2 tomatoes
- 2 green chilies
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- Salt to taste
- Oil
Friends, to make Bihar-style egg curry, first, put the eggs to boil. While the eggs are boiling, you can chop the onions. I’ve used 7 onions for 10 eggs here. The best thing about this recipe is that you only need to slice the onions, and while slicing, remove the root so that when we separate the onions, they come apart easily. This makes cooking easier.
Now take a whole garlic and crush its cloves well. I’ve taken about 17-18 cloves here. Along with that, crush about 2-3 inches of ginger and a few green chilies to make a paste. If you’re thinking of using ready-made ginger-garlic paste, don’t make that mistake. Always use fresh paste for Bihar-style egg curry for better flavor.
By now, the eggs would have boiled, so put them in cold water to make it easier to peel. After peeling, make small cuts on the eggs. Making cuts prevents the eggs from bursting while cooking and helps the flavor to penetrate inside.
In this recipe, I’ve used approximately half a cup of mustard oil. Don’t use any other oil by mistake. First, fry the eggs in a little mustard oil. As soon as smoke starts coming out of the oil, add the eggs and roast them with turmeric for a while. Add Kashmiri red chili later so that it doesn’t burn.
After frying the eggs, add the remaining mustard oil in the pan and add whole spices. Then add crushed garlic. The flavor of garlic is the specialty of Bihar-style egg curry. I’ve used three garlic cloves for 10 eggs. Now add onions and cook on low heat for 5 minutes. When the onions start to soften, add ginger and green chili paste and cook for another 2-3 minutes.
Now add turmeric powder, red chili powder, and coriander powder. Mix the spices well and wait for the onions to cook. Then add a cup of water and let it cook until the water evaporates and the oil separates.
Now add chicken masala and cook for another 5 minutes. The onions will become like a paste. Finally, add a little water so that it can be made into curry. Add garam masala, mace, and nutmeg. Then add the eggs and cook on low heat for 5 minutes. Turn off the heat and let it cool slightly. Your Bihar-style egg curry is ready, which will always be remembered for its unique flavor.”
