Kosha Dim
Hard-boiled eggs in a rich, slow-cooked onion-tomato gravy - the Bengali "kosha" style. The eggs absorb the intense, caramelized flavors of the masala.
Preparation
Boil eggs for 12-15 min with salt. Remove shell and introduce 2 slits in each egg. Rub a pinch of turmeric and salt.
Rub the potato wedges with a pinch of salt and turmeric.
masala paste of turmeric, chilli, and cumin powders in 3 tbsp water.
thick so do not add too much water. Adjust water as per your need.
Cooking
Heat 3 tbsp oil in a pan. Fry eggs till lightly brown. Keep aside.
Fry potatoes and keep aside.
Add remaining 2 tbsp oil and sugar. Heat until the sugar starts to turn brown.
Turn the heat to medium. Add bay leaf and coarsely crushed whole garam masala. Fry for 30 seconds.
Then add onion, grated ginger and garlic and fry on medium high heat for min till onions are soft.
Add the masala paste and fry for 2 minutes.
Add chopped tomato. Fry for 3-4 minutes or till oil
Add fried potatoes and mix well for 1 min.
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).
Add fried eggs. Cook for 2-3 min on medium
Remove and garnish with cilantro and green chillies.
Serving Suggestions
Serve with white rice, roti or khichudi.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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