Name: Jhatpat Egg Curry recipe by Saumya Chaturvedi at BetterButter
Cook time: 7 min
Total time: 7 min
Yield: 2
Ingredients: 2 boiled eggs - cut into half; 2 boiled potatoes (optional) - cut into half; 1 big or 2 small tomatoes - cut into big pieces; 1 medium onion - cut into big pieces; 2 to 3 cloves of garlic - roughly chopped; 1 small green chilly (according to your taste) - broken; panch phoron masala (hero of the dish) - 2 to 3 tsps; Red chilly powder black pepper and salt to taste; Oil - 2 tsps; Chopped fresh coriander

ABOUT Jhatpat Egg Curry RECIPE

Okay, so this is an easy-peasy recipe for egg curry. My sister is married to a handsome Bengali babu, who is very fond of food and the inspiration behind my sister's cooking experiments. So, this recipe is basically a mix of bengali and UP style of cooking. You might not find any specific ingredients but the taste says it all! You can keep this recipe for the days when you do not want to cook an elaborate dinner or want to cook something special or want to have something different or want to enjoy a spicy treat. Basically, you can cook it on any day for any meal ;)

Ingredients Serving: 2

2 boiled eggs - cut into half
2 boiled potatoes (optional) - cut into half
1 big or 2 small tomatoes - cut into big pieces
1 medium onion - cut into big pieces
2 to 3 cloves of garlic - roughly chopped
1 small green chilly (according to your taste) - broken
panch phoron masala (hero of the dish) - 2 to 3 tsps
Red chilly powder black pepper and salt to taste
Oil - 2 tsps
Chopped fresh coriander

Instructions

Boil potatoes and eggs and keep aside. Most of the preparation time is taken in boiling, so if you have these two ready it will hardly take 10 minutes to get the dish together.
Heat a little oil in a pan and add onion, tomato, green chilly and garlic.
Roast them all and once the aroma starts filling the kitchen, turn off the heat and keep the ingredients to cool for a while.
Transfer the roasted ingredients into the blender/chutney jar and roughly blend the ingredients. Do not make a paste.
Heat the same pan. Add some oil and put the blended ingredients.
Cook for a while and add the spices.
Make little cuts with a knife on the potatoes and eggs to make way for the curry to seep in.
Put potatoes and eggs in the curry. You can add a little water to make it a little liquid but remember not to add too much.
Cover and cook for a while. Add chopped coriander and serve with hot chapatis or steamed rice.

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