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A rustic and spicy egg curry from the heart of Bihar, featuring fried hard-boiled eggs simmered in a robust onion-tomato gravy. The distinct flavor of mustard oil makes this dish a true regional classic, perfect with steamed rice.
For 4 servings
Boil and Marinate the Eggs
Shallow-Fry the Eggs
Prepare the Masala Base
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A rustic and spicy egg curry from the heart of Bihar, featuring fried hard-boiled eggs simmered in a robust onion-tomato gravy. The distinct flavor of mustard oil makes this dish a true regional classic, perfect with steamed rice.
This bihari recipe takes 50 minutes to prepare and yields 4 servings. At 326.14 calories per serving with 14.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Tomatoes and Spices
Simmer and Finish the Curry
Add 2 medium potatoes, peeled, cubed, and fried until golden. Add them to the curry along with the eggs in the final step of simmering.
For a richer, milder curry, stir in 2 tablespoons of cashew paste or a splash of fresh cream just before adding the garam masala.
To add a traditional smoky aroma, place a small steel bowl in the center of the finished curry. Add a piece of red-hot charcoal to the bowl, drizzle 1/2 tsp of ghee over it, and immediately cover the pot for 5 minutes to trap the smoke.
Eggs are a complete protein source, providing all the essential amino acids needed for muscle repair, growth, and overall body function.
This dish provides essential vitamins and minerals like Vitamin D, Vitamin B12, selenium, and iron, primarily from the eggs, which are crucial for energy production and immune health.
The use of traditional spices like turmeric (curcumin), ginger, and garlic provides potent anti-inflammatory compounds that can help reduce inflammation in the body.
One serving of Bihari Egg Curry contains approximately 300-350 calories. This is an estimate and can vary based on the size of the eggs and the exact amount of oil used.
It can be a part of a healthy diet. Eggs are a great source of protein and nutrients. However, the dish can be high in fat due to the oil. To make it healthier, you can reduce the amount of oil used for frying.
Yes, you can substitute mustard oil with any neutral vegetable oil or sunflower oil. However, mustard oil provides the signature pungent and authentic flavor of this regional dish.
To thicken the gravy, you can simmer it uncovered for a few more minutes to allow excess water to evaporate. Alternatively, you can mix 1 tablespoon of besan (gram flour) with a little water to form a paste and add it to the curry while it simmers.
Absolutely! Adding fried potato chunks is a very common and delicious variation. Add the pre-fried potatoes along with the eggs during the final simmering stage.
You can store leftover Bihari Egg Curry in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.