Many people love spicy egg bhuna with hot rice. On a busy day, when you want something filling and tasty in little time, egg bhuna is hard to beat, and because it is quick to make it is a popular everyday dish.

If you want to bring something new to the familiar taste, use a little liquid milk instead of water when making the gravy. This small change can make a big difference, altering the flavour and thickness of the dish. Egg bhuna made smooth with milk and spices goes well with hot rice, khichuri or paratha.

Here is how to make egg bhuna with milk.

First rub the boiled eggs with a little turmeric and salt and fry them in a little oil in a wok until reddish, then set aside. In the same oil, temper whole garam masala, then add chopped onion and fry until light golden.

Then add onion paste, ginger-garlic paste, turmeric, chilli, coriander and cumin powders and salt with a little water, and cook the spices well until oil separates. Once the oil rises to the top, pour in warm liquid milk. Keep the heat medium and stir continuously; when the milk gravy has thickened a little, add the fried eggs and slit green chillies.

Cover and simmer on low heat for 5-7 minutes so the spices and milk soak into the eggs. When the gravy clings to the eggs, sprinkle over a little ghee, garam masala powder and fried onion (beresta) and take it off the heat. Serve this special milk and chilli egg bhuna with hot rice at lunch or with roti at night.

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