Champaran style Egg Curry

Ingredients

For Marination

• 3 no. medium Onions, grated, प्याज
• 1 inch Ginger (peeled & grated) अदरक
• 2 no. Green chilies (less spicy & roughly torn) हरी मिर्च
• 2 no. whole Garlic, लहसुन
• 1 ½ tbsp Oil, तेल
• Salt to taste, नमक स्वादअनुसार
• ¾ cup Curd, beaten, दही
• 1 tbsp Degi red chili powder, देगी लाल मिर्च पाउडर
• ½ tsp Turmeric powder, हल्दी पाउडर
• 1 heaped tbsp Coriander powder, धनिया पाउडर
• 1 tsp Cumin powder, जीरा पाउडर
• 2 tbsp Mustard oil, सरसों का तेल
• ¼ tsp Fenugreek seeds, मेथी दाना
• 2 no. Black cardamom, बड़ी इलायची
• 2 no. Cloves, लौंग
• 2 no. Bay leaf, तेज पत्ता
• 2 medium Potato (with skin & diced) आलू
• 5 no. Eggs (hard boiled) उबले हुए अंडे

For Bihari Egg Curry

• 3-4 tbsp Mustard oil, सरसों का तेल
• Marinated Eggs, मैरीनेट किये हुऐ अंडे
• 1 cup Water, पानी
• 2-3 tsp Prepared Masala, तैयार किया हुआ मसाला
• 1 tbsp Tender coriander stems, chopped, धनिया के डंठल
• ¼ cup Oil (for seasoning handi) तेल

For Pulao

• ¼ cup Oil (for seasoning handi) तेल
• 1 tbsp Ghee, घी
• 2 tsp Oil, तेल
• 1 medium Onions, sliced, प्याज
• ¼ tsp Fenugreek seeds, मेथी दाना
• 2 no. Bay leaf, तेज पत्ता
• 2 cups Water, पानी
• Salt to taste, नमक स्वादअनुसार
• 2 cups Sella basmati rice (soaked for 20 minutes) सेला बासमती चावल

For Masala

• 4-5 no. Green cardamom, हरी इलायची
• 3-4 no. Cloves, लौंग
• ½ tbsp Black peppercorns, काली मिर्च के दाने
• 1 tsp Fennel seeds, सौंफ
• 1 tsp Cumin seeds, जीरा
• 1 no. Mace, जावित्री
• 1 tsp Coriander seeds, धनिया की बीज
• Salt to taste, नमक स्वादअनुसार
• For Garnish
• Coriander sprig, धनिया पत्ता

Process

For Marination

1. In a bowl, add onions, ginger, green chilies, whole garlic, oil, salt to taste, curd, degi red chili powder, turmeric powder, coriander powder, cumin powder, mustard oil and mix it well.
2. Add dry fenugreek seeds, black cardamom, cloves, bay leaf, potato, eggs and marinate it well.
3. Keep it aside for further use.

For Bihari Egg Curry

1. In a handi, heat mustard oil until smoky, add marinated eggs, seal edges with the dough and cover it with the lid.
2. Cook it for 20-25 minutes on a low to medium flame until cooked well.
3. Open the lid, sprinkle prepared masala, tender coriander stems and cook it for a minute,
4. Transfer it to a serving dish along with prepared pulao and garnish it with coriander sprig.
5. Serve hot.

For Pulao

1. In a handi, heat oil, ghee, add onions and saute it until translucent.
2. Add dry fenugreek seeds, bay leaf and cook it until golden brown color.
3. Add water, salt to taste and get a quick boil.
4. Add sella basmati rice and cook it for 8-10 minutes on low flame.
5. Transfer to a serving dish along with prepared egg curry and garnish it with coriander sprig.
6. Serve hot.

For Masala

1. In a bowl, add green cardamom, cloves, black peppercorns, cumin seeds, mace, coriander seeds, salt to taste.
2. Transfer it into a mixer grinder jar and grind it into fine powder.
3. Keep it aside for further use.