Bengali egg and potato curry

Ingredients

• 4 eggs
• 2 pieces of garden-grown apple
• 150 g of chopped onion
• 1 teaspoon of garlic paste
• 1 tablespoon of ginger paste
• 1 chopped tomato
• 3 to 4 green chili peppers
• 1 teaspoon of cumin seeds
• One bay leaf
• 1 teaspoon of ground cumin
• 1 teaspoon of dried cilantro
• 1 teaspoon of turmeric powder
• 1/2 teaspoon of garam masala
• 3 tablespoons of mustard oil
• salt
• water

Cook the hard-boiled eggs, peel them, lightly score the surface, and rub them with a little salt and turmeric. Then, pan-fry them and set aside. Also, lightly pan-fry the apple pieces.

Heat the oil in a saucepan and sauté the cumin seeds and bay leaf until fragrant.

Add the onion and cook until golden brown. Then add the ginger paste and garlic paste, and cook, stirring constantly.

Add the tomato, green chili peppers, cumin, cilantro, turmeric, and salt, then thoroughly brown the spices.

Once the oil has separated from the spices, add the golden-brown apples, mix well, and then add enough water to achieve the desired consistency.

When the ground apples are almost cooked, add the beaten eggs and cook for another moment.

Once the sauce thickens, sprinkle in the garam masala and remove from the heat.