PocketCook

From @Bong Eats

Dimer Kosha

30 min · Serves 2

30 mintotal
15 minhands on
11steps
2servings

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Ingredients

For the eggs

  • 4 hard-boiled eggs, peeled
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chili powder
  • 1/2 tsp salt
  • 2 tbsp mustard oil

For the masala

  • 2 bay leaves
  • 3 green cardamom pods
  • 2 dry red chilies
  • 1 inch cinnamon stick
  • 2 large onions, thinly sliced
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 large tomato, chopped
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1/2 tsp Shahi Gorom Moshla
  • 1/2 tsp salt
  • 2 green chilies, slit

Method

For the eggs

  1. Prick the hard-boiled eggs lightly and season with turmeric, red chili powder, and salt.

  2. Heat mustard oil in a wok or pan over medium-high heat.

  3. Fry the eggs until golden and blistered, 2–3 minutes.

  4. Remove the eggs from the pan and set aside.

For the masala

  1. In the same oil, add the bay leaves, green cardamom, dry red chilies, and cinnamon.

  2. Add the sliced onions and fry over medium heat until deep golden brown, 6–8 minutes.

    Then 6 min of waiting

  3. Add the ginger and garlic pastes, followed by the chopped tomatoes, and cook until softened, 3–4 minutes.

  4. Add turmeric powder, red chili powder, cumin powder, salt, and Shahi Gorom Moshla.

  5. Splash in a little water and sauté the spices until the oil separates from the masala, 4–5 minutes.

  6. Add the fried eggs and green chilies to the pan, stirring to coat them thoroughly in the thick masala.

  7. Cook for another 2 minutes until everything comes together and the sauce clings to the eggs.

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