Tuesday, 19 April 2016

Egg Bafat Curry

Egg Bafat Curry

A Bafat is a hot spicy masala blend , use to make spicy hot tangy Mangalorean curries. Once the bafat masala powder is made, you can use it for many dishes like fish curry, fish fry, meat and many vegetarian dishes too. It can be stored in a clean and dry glass container.

For the Bafat Masala powder 
5 Kashmiri red chillies
5 Dry Red chillies
1 tbsp Coriander seeds
1 tsp  Cumin seeds
4 cloves
1 piece Cinnamon
6 Pepper corns
1/2 tbsp Mustard seeds
1/4 tsp  Turmeric powder

Take a pan. Add the chillies and roast for 2 minutes. Remove the chillies from the pan. Put all the other ingredients on the pan except the turmeric powder and roast for 2 minutes. Remove from heat and mix all ingredients together and cool it. Grind the roasted ingredients in a grinder.  
P.S. Since I did not have the spicy Red Chillies, I have used the chilli powder.
 (The original Mangalorean recipe does not contain Kashmiri Chillies. Only Red spicy chillies to be added.)

Egg Bafat Curry 
6 hard boiled Eggs peeled 
2 Onions sliced 
1 big Tomatoe chopped 
1 tbsp Garlic Ginger and Chilli paste 
1/2 tsp Coriander powder 
1/2 tsp Cumin powder 
1/2 tsp Turmeric powder 
1/2 tsp Garam Masala powder 
Salt to taste 
1 tbsp Bafat Masala powder 
4 tbsp Ghee 
1 tbsp Coriander leaves chopped

Take a wok, add ghee and let it heat. Add the garlic ginger and chilli paste. Sauté it for 2 minutes. Add the onions and sauté it till pink in colour. Add the tomato and cook for 2 minutes till soft. Add all the turmeric  powder, coriander powder, cumin powder and salt. Stir it well and cook for a minute. Add 3 cups of water. Cover and cook for 10  minutes, add the Garam Masala powder and Bafat Masala. Cook for 10 minutes more.  Add the eggs, cover and cook for 5 minutes. Turn off the flame. Cover and let the  curry  stand for 10 minutes before serving. Garnish with chopped Coriander leaves. Serve it with steamed rice.

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