Owner Ruhel Islam of Gandhi Mahal prepared the Egg Bhuna using eggs from the Women’s Environmental Institute.

Yield: 2-3 servings
6 eggs, hard boiled and peeled
1 T cooking oil
1 pinch turmeric powder
1 t panch puran (all purpose Indian spice mix)
1 medium onion, chopped
salt, to taste
1/2 t curry powder
1/2 t Garam Masala powder
cumin powder, to garnish
chopped cilantro, to garnish

Heat oil over medium heat. Fry hard boiled eggs in oil until golden brown. Remove from pan and set aside, reserving oil.

Add turmeric and panch puran to reserved oil. Add chopped onions and salt. Stir to combine, then simmer until golden brown and caramelized.

Add curry powder and Garam Masala; mix well. Remove pan from stove.

Cut eggs in half and place in a serving dish. Pour curried onion mixture over eggs. Garnish with pinch of cumin powder and chopped cilantro. Serve with rice, naan, vegetable side dish, or salad.

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