Bengali Dimer Kosha (Spicy Dry Egg Curry)

  Hi all,I think there are very few of us who does not love egg.Oh! come on who does not love egg?? I have also noticed that people who do not eat meat or fish eat eggs.We have vegetarians,non vegetarians and eggetarians.I do love eggs a lot and the yolk in it oh!my gosh its heaven.

                      

                      So in this blog I am going to share with you all my favorite Egg kosha or dry egg curry.Eggs are the cheapest and the healthiest sources of protein.This recipe is best paired with Bengali Basanti polao,loochi,porota and even fried rice.So lets get started :)

(for four people)

Ingredients:

                       

1. Eggs- 8 pieces
2. Potatoes-4 pieces
3. Onion (sliced)-3 medium sized
4. Ginger Garlic paste-2 tablespoons
5. Tomatoes (chopped)- 1 medium size
6. Turmeric Powder-1 and half teaspoons
7. Kashmiri Red Chilli Powder-1 teaspoon
8. Garam Masala powder-1 teaspoon
9. Salt as per taste
10. Sugar-1/2 teaspoon
11. Green Chilli as per your taste
12. Mustard oil-4 to 5 tablespoons
13. Whole red chilli- 2
14. Bayleaf-1
15. Ghee- 1 teaspoon
16. Water (warm)
    

                                      

                                  

Procedure:

1. Boil eggs and potatoes.Peel the eggs and the potatoes.Slit the eggs and coat them with little turmeric and salt and golden fry them along with the potatoes.
2. Add whole red chilli and bayleaf and stir for a few seconds.Fry the sliced onion until golden brown.This is called Carmelizing(browning of the onions).
3. Add ginger garlic paste.Cook it until the raw flavor of the paste is gone and then add the tomatoes.Let the tomatoes be soft and pulpy.
4. Add all the masalas (turmeric powder,kashmiri red chilli powder) and salt and sugar.
5. Keep the flame medium.Cook until oil starts separating from the masalas(this is called Koshano).If the mixture is too dry add little water(warm).
6. Add the fried eggs and potatoes and mix very well with the masalas.
7. Add one cup water.Mix well.Stir continuously.(thickness of the gravy is based upon your choice)
8. When you see the gravy is thickening and oil starts oozing on the top add the garam masala and ghee.
9. Turn off the gas cover it and give 15 mins standing time.
10. Serve hot with your choice of sides

                                 Enjoy the delicacy.........

                                                                                                                                 With love,

                                                                                                                                   Sanchari