Egg Bafat Curry

I had earlier written about Manglorean Bafat spice blend ~ a smooth spice powder used in many a Goan-Portuguese, Anglo-Catholic and Catholic cooking in Goa and Mangalore. I used the spice powder to make Egg Curry with ample amount of onions and tomatoes. I did not saute the duo's but sweated them to get the mushy texture. This one goes well with cooked rice, I specially liked the tangy flavour owing to the vinegar flavour embedded in the Bafat spice blend. Another discovery was making long gashes in the cooked eggs enables them to absorb the spices giving a good flavour to otherwise bland egg whites and yolk, the egg whites indeed tasted spicy and yummy! Retain or discard egg yolk as per choice. Most important - allow the curry to rest for atleast 30 minutes you serve. This is certainly not the original way of making Egg Bafat curry; I have adapted and changed the recipe to suit my family's taste.

Preparation time: 10 minutes

Cooking time: 30 minutes (including boiling eggs)

Ingredients:

Eggs (hard boiled) - 3-4

Onions (sliced into quarters) - 2 cups

Tomatoes (chopped) - 1 cup

Bafat spice blend - 1 tablespoon

Coriander powder - 1/2 teaspoon

Cumin powder - 1/3 teaspoon

Turmeric powder - 1/3 teaspoon

Green Chilli paste - 1/2 teaspoon

Ginger paste - 1/2 teaspoon

Garlic paste - 1/2 teaspoon

Garam Masala powder - 1/2 teaspoon

Ghee/Oil

Salt

Coriander leaves (chopped) - 1/2 cup

Method:

Hard boil eggs, once done peel them and make long gashes in the egg white and set aside. Heat few spoons of oil or ghee and add Ginger-Garlic paste and let the oil catch the flavour. Add chopped onions and tomatoes and let them sweat in oil, so do not saute, just leave them the way they are. After few minutes, they will turn mushy and soft. Add all the spice powders and green chilli paste except Bafat and Garam Masala powder, adjust water and salt and bring to boil. Once the gravy is cooked and not raw, add the Garam Masala powder and Bafat blend and cook for some more time. Add the eggs now, mix gently and turn off flame. Leave the curry aside for atleast 15-20 minutes before you serve. Garnish with chopped Coriander leaves. Goes well with cooked rice.