Egg Angara

         Try this restaurant style egg curry right in your kitchen with a simple trick. It will take your egg curry to a next level. I named it Egg Angara as the main gravy based ingredients were first char grilled on an open flame and then made into a paste. This gives a nice Smokey flavor to the dish. 

          So in my opinion Egg Angara is apt to be served and enjoyed during any special occasion. Do enjoy this simple egg curry in a new avatar along with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, roomali roti or just plain chapatti. So check out the step by step pictorial recipe to prepare it. 

• 2-3 boiled eggs, cut into half
• 1 onion
• 1-2 tomatoes
• 2 green chilies
• 3-4 garlic cloves
• 1" ginger
• 3 tbsp. oil
• 1 tsp. cumin seeds
• 2 bay leaves 
• 1" cinnamon stick 
• 2-3 cardamoms 
• 4-5 cloves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 1 tsp. roasted coriander powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

          Grill the onion, tomato, ginger, garlic and green chilies on an open fire till it is slightly charred. Grind into a fine paste and keep aside. 

          Heat oil in a pan and lightly fry the boiled eggs. Drain and keep aside. Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms and cloves.

          Add the onion paste and sauté for 2-3 minutes. Then add the turmeric powder, coriander powder and red chili powder. Sauté till the oil separates. Add 1 - 1 & 1/2 cups water and salt. Bring it to a boil.

          Cover and simmer on a low flame for 4-5 minutes till the gravy reduces to a desired consistency. Add the garam masala powder and ghee and simmer further for a minute. 

          Switch off the flame and transfer to a serving plate. Arrange the boiled eggs over it and garnish with coriander leaves. Serve with plain steamed rice, jeera rice, pulao, plain biryani or any Indian bread. 

                     Grill onion, tomato, ginger, garlic & green chilies on open fire till slightly 
                     charred. Grind into a fine paste and keep aside. 

                        Heat oil & lightly fry the boiled eggs. Drain and keep aside. 

                      Temper same oil with cumin seeds, bay leaves, cinnamon, cardamoms
                       and cloves.

                       Add the onion paste and sauté for 2-3 minutes.  

                      Add turmeric powder, coriander powder & red chili powder. Saute till 
                      the oil separates. 

                       Add 1 - 1 & 1/2 cups water and salt. Bring it to a boil.

                      Cover & simmer on low flame for 4-5 min. till gravy reduces to desired                                              consistency. Add garam masala powder & ghee. Simmer for a minute. 

                       Switch off flame & transfer to a serving plate. Arrange boiled eggs over
                       it and garnish with coriander leaves.

                     Serve with steamed rice, jeera rice, pulao, plain biryani or Indian bread.