Egg Kalia ( a special bengali egg curry)

Kalia is a Bengali cooking term which denotes a very rich preparation of fish, meat, egg even vegetables, using a fair amount of oil and ghee with a sauce usually based on ground ginger and onion paste and finally with a sprinkle of bengali Garam masala(a grounded powder of cinnamon, cardamom and cloves).

[For those who don't know, Bengali cuisine is originated in the eastern state of India, West Bengal]

Today, I'm sharing Egg Kalia preperation which is very delicious and satisfying meal anytime of the day for anyone, especially for egg-lovers.

Ingredients :

Hard Boiled Egg : 3-4
Onion : 2(medium)
Ginger : 1"piece
Garlic : 3 clovesGreen chilli : 1 or 2 ( as per taste)
Tomato : 1(medium)
Turmeric Powder : 2 tsp.
Red chilli powder : 2 tsp.
Salt to taste
Sugar : 1 tsp.
Oil (Mustard oil poreferbly) : 2 tblsp.
Ghee(clarified butter) : 1 tblsp.
Whole garam masala : 2 cardamoms, 4 cloves and 2(1") sticks of cinnamon
Garam Masala powder : 2 tsp.(a grounded powder of cinnamon, cardamom and cloves)
Fresh coriander leaves : a little (to garnish)

Method :

Preperation : Boil the egg in enough water for at least 10 minutes. Take them out, take the shells out, smear a pinch of salt and turmeric powder over them and keep aside. Cut onions in long, thin slices. Make a smooth paste of ginger, garlic and green chilli. Chop the tomatoes
Heat oil in a pan. If using mustard oil, wait until smoke goes off, then add boiled eggs. Fry until light brown from all sides. Keep them aside.
In the same oil, throw all whole garam masalas at one time, when they start to splutter, add thinly sliced onions. Lower the heat and fry onions until it turns brown, then add sugar ( adding sugar while frying onions, gives the curry a nice golden color).
Fry for another minute, then add ginger-garlic-chilli paste. Stir well to mix the paste with onions, then add chopped tomatoes and turmeric and chilli powder. Add 1 tblsp. of water and mix spices well. Stir well until tomatoes get soft and oil comes out from the spices.
Add 1/2 cup of water and add salt to taste. Add fried eggs and let them cook. When gravy thickens, sprinkle the ghee and garam masala powder over it. Mix well with the gravy and take the pan off the heat.
Garnish with fresh coriander leaves.
Serve hot.................and enjoy............................

This egg preperation is an excellent side dish which goes very well with chapati/paratha or with any Indian bread and even with hot rice.

So, sending this egg-cellent side dish to SIDE DISH SHOWDOWN, theme of this month : anything goes, hosted and created by Cinnamon Girl of Cinnamon Spice & Everything Nice