Spicy Bengal Style Egg Curry With Kolam Rice Recipe

Indian cuisine · 248 calories

Spicy Bengal Style Egg Curry with Kolam Rice recipe

About this recipe

Spicy Bengal-Style Egg Curry with Kolam Rice is a traditional Bengali dinner that balances bold spices with comforting textures. The curry features golden fried eggs simmered in a flavorful tomato-onion gravy, fragrant with mustard oil and fresh coriander. Served with fluffy kolam rice, this dish combines protein-rich eggs and energy-packed grains for a satisfying and wholesome meal. Perfect for a cozy dinner, the recipe offers a delightful interplay of spicy and savory notes that highlight the richness of Indian cuisine. Easy to prepare in under an hour, it's an ideal choice for busy evenings while still delivering authentic flavors. Whether you are exploring Bengali traditions or simply craving a hearty meal, this dish is sure to impress.

Ingredients

  • 500 g Onion
  • 1 Kg Bullet Kolam Rice 1kg
  • 200 ml Mustard Oil
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • loose Ginger
  • medium Chilli Green Long
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • - Coriander Powder
  • 50 g Everest Cumin Powder
  • 200 G Rock Salt Powder - Sprinkler 200 G
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • Pcs Egg Loose

Instructions

  1. 1. Wash the rice thoroughly and soak it in water for 15 minutes.
  2. 2. Boil the eggs in water for 10 minutes, then peel and lightly score their surface.
  3. 3. Heat mustard oil in a pan until it smokes, then fry the eggs until golden brown. Remove and set aside.
  4. 4. Finely chop the onions, tomatoes, garlic, ginger, and green chilies.
  5. 5. In the same pan, sauté the onions until golden, then add the garlic, ginger, and chilies. Cook for 2 minutes.
  6. 6. Add the chopped tomatoes and cook until they soften and form a thick paste.
  7. 7. Stir in turmeric, chili powder, coriander powder, cumin powder, and rock salt. Cook for 2 minutes.
  8. 8. Add water to the pan and bring it to a simmer, creating a rich curry base.
  9. 9. Add the fried eggs to the curry and simmer for 5 minutes, allowing them to absorb the flavors.
  10. 10. In a separate pot, cook the soaked rice with water until tender and fluffy.
  11. 11. Garnish the egg curry with freshly chopped coriander leaves.
  12. 12. Serve the egg curry hot with the cooked kolam rice for a wholesome dinner.