A classic dish from the Bihari region, Bahari Egg Curry packs in loads of flavour from spices, aromatics, and a special birista-based paste. Hard-boiled eggs are fried until blistered and then simmered in a thick, spicy gravy. The gravy's rich taste and texture come from the birista paste, made with fried onions, nuts, raisins, ginger and garlic. Warming spices like cinnamon, cardamom and cloves add depth, while Kashmiri chilli powder imparts a lovely red hue without too much heat.
Sunrise tip: When frying the boiled eggs, make sure the oil is hot enough. To check, add a small piece of onion; it should sizzle and rise to the surface at once.
Time: 15 minutes
Boil the eggs until hard-boiled (about 10-12 minutes). Once cool enough to handle, peel them. Set aside.
Time: 5 minutes
In a blender, grind the birista, cashews, raisins, ginger, and garlic cloves into a thick, smooth paste. Add a splash of water if needed. Scrape into a bowl and set aside.
Time: 5 minutes
Heat the mustard oil in a deep pan or kadhai until smoking slightly. Add 1/2 teaspoon of the Sunrise Haldi Powder, then gently slide in the eggs. Fry, turning occasionally, until the eggs are lightly blistered on all sides. Remove with a slotted spoon and set aside.
Time: 3 minutes
To the same oil, add the cinnamon, cardamoms, and cloves. Sauté on medium heat for 1-2 minutes until they release their aroma. Take care not to burn them.
Time: 10 minutes
Now add the chopped onions. Sauté until the onions turn golden brown. Sprinkle in the sugar and continue to sauté until the onions caramelise to a deeper brown.
Time: 2 minutes
Reduce the heat to low. Add the remaining Sunrise Haldi Powder, Sunrise Jeera Powder, and salt. Mix well and sauté for a minute.
Time: 5 minutes
Add the prepared birista paste to the pan. Stir well to mix with the onion-spice base. Sauté for 3-4 minutes, stirring continuously and scraping the sides of the pan, until the oil begins to separate from the masala paste.
Time: 1 minute
Sprinkle in the Sunrise Kashmiri Mirch Powder. Stir quickly to mix it in. Cook for a minute more.
Time: 5 minutes
Cover the pan, reduce the heat to low, and let the masala cook for 2-3 minutes. Open the lid, give everything a good stir, then proceed to the next step.
Time: 5 minutes
Pour in the cup of water. Stir well, scraping up any bits stuck to the bottom of the pan. Increase the heat to medium and let the curry come to a gentle boil.
Time: 5 minutes
Once the curry is simmering, gently slide in the fried eggs. Sprinkle the Sunrise Shahi Garam Masala on top. Stir gently to mix. Simmer on low heat for 2-3 minutes to let the eggs absorb the flavours.
Time: 1 minute
Switch off the heat. Garnish the curry with chopped fresh coriander leaves. Serve piping hot with plain steamed rice or jeera rice. A kachumber salad or plain curd on the side helps balance the spice.
Rice: Plain steamed rice, Jeera rice
Side Dish: Kachumber salad, Plain curd