All of you are familiar with Chicken Rezala and Mutton Rezala ..both are very traditional Bengali cuisines , prepared for any special occasions. Chicken and Mutton pieces cooked in cashew nut, poppy seeds and yogurt based gravy flavoured with spices. This dish originated in Bengal and is influenced from Mughlai cuisine, rich in taste and flavours.
I love experiment...and this time I made this dish with eggs..just wanted to try and it came out so tasty.This Egg Rezala goes well with Paratha, Naan or any other Indian bread and any biriyani.
PREPARATION TIME -15 Minutes
COOKING TIME - 10 Minutes
Hard Boiled Eggs-4
Raw Papaya Paste -1tbsp (optional )
Yogurt or Curd-2tbsp
Poppy Seeds or Khuskhus or Posto -1tsp
Cashew nuts-4-5 (soaked in water )
Ghee-2tbsp(if you want to avoid ghee..then you can mix 1bsp ghee and 1tbsp oil together)
Onion -1 (paste)
Dried Red Chillies-2
Nutmeg -A pinch...Roast all the ingredients from cloves to nutmeg..then grind to make a fine powder)
Black Cardamom -1
1or 2 drops Kewra essence
1/2 tsp Rose Water
Salt to taste
1/2 cup of water
Prepare a paste of Cashew and Poppy seeds ..if required add little bit water
Heat Ghee or clarified butter in a heavy bottom Wok or Kadai..shallow fry the eggs..remove from heat and keep aside.
Tempering the remaining oil with red chillies,black peppercorns,black cardamoms and bay leaf.
Add the grated Onions and raw papaya paste and fry till light brown.
Add garlic paste. .fry for 1 minute then add ginger paste. .do this process on medium flame. .
Stir well and cook for few minutes until oil gets separated
Add Coriander powder, salt, sugar and spices powder which we have grind....mix and cook for 5 minutes. .if required add few water
Add eggs..and mix..and cook on low flame for 1-2 minutes
Add 1/2 cup water..bring it to boil. .when the water will start boiling. .switch off the gas
Add Kewra essence and rose water..and mix..and close the lid for 5 minutes
Transfer to serving bowl,
Note: Please DO NOT use the Turmeric, Red Chilli Powder and tomato. .