When something sweet and sour mixes into a korma served with hot rice, the flavour seems to double. Egg korma with amra is just such an unusual dish.

The sourness of amra and a spicy egg gravy come together in a distinctive homely flavour that carries a touch of rural tradition along with a surprising new taste. Made with simple ingredients, this korma can make a different addition to the lunch or dinner menu.

Ingredients:

• Amra: 5
• Eggs: 5
• Coconut milk: 1 cup
• Ginger paste and garlic paste: 1 teaspoon each
• Onion paste: 1 teaspoon
• Garam masala: to taste
• Green chillies: to taste

Method: first peel and wash the amra and score them with long cuts. Meanwhile, boil the five eggs, fry them in oil and set aside.

Then heat oil in a separate pan and add the ground spices and garam masala. Add the coconut milk a little at a time and fry the spices well. Add the amra to the spices and pour in the rest of the milk.

Now lower the heat and let the amra cook until tender. When the amra are soft, add the eggs. Once the liquid has reduced, add a little sugar and whole green chillies. Cook for a while and serve with hot rice.

Source: Jagonews24. First published in Bengali on The Agro News.