Name: Egg Angara with Jeera Rice recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3
Ingredients: Egg Angara -; 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 Green Cardamoms; 4 cloves; 1/2 tsp. turmeric powder; Salt to taste; 1 tbsp. Red Chili powder; 1 tsp. Garam masala powder; 1 tsp. roasted coriander powder; 1 tsp. ghee; 1 tsp. coriander leaves, chopped; Jeera rice -; 1 cup basmati rice, soaked for 30 minutes; Salt to taste; Juice of 1/2 lime; 2-3 tbsp. ghee; 1 1/2 tsp. cumin seeds; 1-2 green chilies, chopped; 1 tbsp. coriander leaves, chopped

Ingredients Serving: 3

Egg Angara -
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 Green Cardamoms
4 cloves
1/2 tsp. turmeric powder
Salt to taste
1 tbsp. Red Chili powder
1 tsp. Garam masala powder
1 tsp. roasted coriander powder
1 tsp. ghee
1 tsp. coriander leaves, chopped
Jeera rice -
1 cup basmati rice, soaked for 30 minutes
Salt to taste
Juice of 1/2 lime
2-3 tbsp. ghee
1 1/2 tsp. cumin seeds
1-2 green chilies, chopped
1 tbsp. coriander leaves, chopped

Instructions

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 saute for 2-3 minutes.
Add the turmeric powder, coriander powder and red chili powder. Saute 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.
Jeera Rice - Pressure cook the rice in 1 & 1/2 cups water, salt and lime juice for 1 whistle. Spread on a plate to cool down.
Heat ghee in a pan and temper with the cumin seeds and green chilies. Then add the rice and mix well. Saute for a minute or two on a low flame.
Add the coriander leaves and give it a toss. Switch off the flame and transfer to a serving plate.

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