Easter Egg Curry Cooked By Easter Bunnies!

Easter is here. Springtime’s here. Time for the Z-Sisters to get all excited – it’s time for Bunnies to bring in the chocolate eggs. Only this time, I tell them, that there’s going to be no chocolate eggs. The Easter bunnies have learnt to cook and they are going to bring in cooked eggs!

‘I want white eggs!’ says Li’l Zl. Easy – she’s gonna get them. Plain boiled eggs – easy peasy!

‘I want green, no wait, I want yellow!’ screams Big Z. Oh-oh! Okay, fret not. Mum-in-law’s traditional Bengali Egg Curry/Deemer Dalna for her then. But, how do we make green eggs? No food colouring, please. Let’s make Spinach Egg for her!

‘Daddy what coloured eggs do you want? Bunny’s bringing in cooked eggs this time.’ Daddy looked skeptical and answered back promptly … “Please ask the Bunnies to make red, spicy eggs for me!’ 

So we ended up cooking 3 kind of Egg Curries – yellow, green and red.

For our Egg Basket (plate in our case) – we chose 2 eggs from each of the coloured curries and all the 4 hard boiled eggs. We poured a bit of gravy from each type of Egg Curry making sure that the spoons didn’t get mixed up and tilted the plate from left to right and vice-versa, mixing the gravies slightly so that each coloured gravy mixed with the other colour while making sure at the same time that the taste of each curry remained intact and distinct.

See the the gravy palette for yourself – red and yellow and green, then yellow and green and finally red and yellow…

For the printable recipe→

Serves 6-8

Preparation time: 45 minutes (boiling the eggs – 10 minutes; 10 min each for the 3 different types of curries)

Ingredients:
20 eggs – hardboiled

For traditional Bengali Egg Curry (yellow egg curry)/ Deemer Dalna
6 eggs
1 big onion
4 green chillies
Cumin powder- 3 tsp
Turmeric powder-1tsp
Bay leaves – 2 medium sized
Ginger grated – 2 inch size of Ginger
Garlic grated – 4 pods
Mustard Oil – 2 tsp
Ghee -1/2 tsp
Salt – As per taste
For garnishing – Roasted Garam Masala Powder – 1/2 tsp (Garam Masala comprises of Cloves, Cardamom, Cinnamon Sticks.  Take 6 cloves, 6 Cardammoms, 4 Cinnamon Sticks – grind it and then roast the powder in a hot wok)

For Spinach Egg curry (green egg curry) – Continental Style
6 eggs
2 bunches of Baby Spinach
1 big Onion
Garlic Powder – 1 tsp
Black Pepper Powder – 1/2 tsp
White Oil – 2tsp (We use Canola Oil, even Olive Oil which is meant for cooking)
Butter – 1/2tsp
Cooking Cream (low-fat) – 1/2 cup
Salt – As per taste

For Hot Spicy Egg Curry (red egg curry) – Indian Style
4 eggs
1/2 onion
Garlic grated – 2 pods
Ginger grated – 2 inch size of Ginger
Kashmiri Red Chilli Powder – 2 tsp (this is for the red colour!)
Red Chilli Powder – 1 tsp (this is for making the Egg Curry spicy hot!)
Turmeric powder – 1/2 tsp
Cumin Powder – 1 tsp
White Oil – 2tsp
Sugar – 1/2 tsp (Grandma’s secret to get the right spicy taste – combat the hot spicy taste with a bit of sweetness ♥)
Salt – As per taste

For White Boiled Eggs
Just smile!

You will find here more photos of our egg hunt

Method of Preparation

Traditional Bengali Egg Curry (yellow egg curry)/ Deemer Dalna
– Fry the eggs lightly and keep them aside
– Fry the onions till they are red
– Slit the Green Chillies into halves (You may keep them as whole Chillies if you want it less spicy)
– Add the Bay leaves, turmeric powder, Cumin Powder, Green Chillies and fry for 1 minute
– Add 3 cups of water and salt as per taste
– Cover the pan and simmer at low seam for 5 minutes
– Add the eggs and let it simmer for 5 more minutes
– Add 1/2 spoon of Ghee for flavour
– Garnish with 1 tsp of roasted Garam Masala Powder

Spinach egg curry (green egg curry)
– Wash the Baby Spinach and blanch for 5 minutes
– Purée the Baby Spinach in a blender for 2 minutes but not to very smooth paste
– Fry the eggs lightly and keep them aside
– Fry the onions lightly
– Toss the blanched Spinach, Black Pepper Powder, Garlic Posder and fry for 5 minutes
– Add 2 cups of water and salt as per taste
– Cover the pan and simmer at low seam for 5 minutes
– Por in the Cooking Cream and the eggs and let it simmer for 5 more minutes
– Add 1/2 spoon of butter for flavour

Hot Spicy Egg Curry (red egg curry) – Indian Style
– Fry the eggs lightly and keep them aside
– Fry the onions
– Add the grated Garlic and Ginger
– Add the Kashmiri Chilli Powder, Red Chilli Powder, Cumin Powder and fry for 1 minutes
– Add 2 cups of water, the sugar and add salt as per taste
– Cover the pan and simmer in low seam for 5 minutes
– Add the eggs and let it simmer for 5 more minutes

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Li’l Z had 1 white egg and 1 green egg – That was a wonder of wonders as she struggles with even half an egg, but then everyday Bunny doesn’t deliver cooked Egg Curries!

Big Z had 1 green egg, 1 yellow egg and wanted another green one!

S had 3 red eggs while I had 1 red egg, 1 yellow egg and wanted another one! I was happy that the gravy mixed amongst themselves well but not too much and retained it’s own taste and flavour.

Well, that was lunch. For dinner – the Z-SISTERS had more eggs. S and I skipped dinner. The rest are for tomorrow’s breakfast – probably we are going to make Easter Egg Sandwiches – the details of which I am going to spare you all since we need to be packing for a small Easter vacation.

Here’s wishing you all a very Happy Easter and Happy Holidays! Enjoy wherever you are, be very very happy and safe and don’t forget to eat a lot. Dieting – after the vacation!

Unblogging it all… Ishita