Kosha Dim

(Egg Curry)

Servings: 2-3 persons

Ingredients:

Eggs - 6

Potatoes - 2 medium, cut into wedges (finger chips style)

Onions - 1 big, finely sliced

Tomato - 1 small, chopped

Garlic - 3 cloves, grated

Ginger - 1 inch, grated

Turmeric - 1/2 tsp

Red Chilli powder - 1/2 tsp

Kashmiri Chilli powder - 1 tsp

Cumin Powder - 1/2 tsp

Bay Leaf - 1 small

Green Chillies - 3-4, slit

Coriander leaves/Cilantro - 1/4 cup chopped

Sugar - 1/4 tsp

Salt - To taste

Cloves - 3

Green Cardamom - 2

Cinnamon - 1 inch

*White Oil - 5 tbsp

*Note: Mustard oil gives a very good taste so maybe used for cooking if preferred. In that case adjust the total amount of oil to 5 tbsp.

Preparation:

1. Boil eggs for 12-15 min with salt. Remove shell and introduce 2 slits in each egg. Rub a pinch of turmeric and salt.

2. Rub the potato wedges with a pinch of salt and turmeric.

3. Make a masala paste of turmeric, chilli, and cumin powders in 3 tbsp water.

Cooking procedure:

1. Heat 3 tbsp oil in a pan. Fry eggs till lightly brown. Keep aside.

2. Fry potatoes and keep aside.

3. Add remaining 2 tbsp oil and sugar. Heat until the sugar starts to turn brown.

4. Turn the heat to medium. Add bay leaf and coarsely crushed whole garam masala. Fry for 30 seconds.

5. Then add onion, grated ginger and garlic and fry on medium high heat for 4-5 min till onions are soft.

6. Add the masala paste and fry for 2 minutes.

7. Add chopped tomato. Fry for 3-4 minutes or till oil separates.

8. Add fried potatoes and mix well for 1 min.

9. Add salt, and about 3/4 cup water (see note below) and let come to boil. Simmer on low heat till potatoes are done (about 5-6 min).

10. Add fried eggs. Cook for 2-3 min on medium high heat.

11. Remove and garnish with cilantro and green chillies.

Note: The gravy for this preparation is usually thick so do not add too much water. Adjust water as per your need.

Serving Suggestions: