Bengali Egg Curry / Dimer Kosha

Ingredients:

• egg: boiled 8
• onion paste:5-6 tbsp
• garlic paste: 3-4 cloves
• tomato: 1 medium finely chopped
• bay leaves: 2
• dry red chili:2
• panch phoron: 1/4 tsp
• cardamom:3-4
• cinamon:1" 
• coriander powder:1/2 tsp
• kashmiri red chili powder:1 tbsp
• ginger paste :1tbsp
• turmeric powder:1/2 tsp
• salt to taste
• sugar:1-2 tbsp
• tomato ketchup:1 tsp
• garam masala powder:1/2 tsp
• cilantro/ corriander leaves chopped: 1tbsp
• water:1-1/2 cups
• vegetable oil / mustard oil : 5-6 tbsp

Procedure:

1)  Boil the eggs  with a pinch of salt.  Drain the water and let it cool down in fresh
     cold water for 5-7 minutes. 

2)  Peel carefully without breaking the white part and with a sharp knife make 

     3-4 cut marks on the eggs.  Sprinkle salt and turmeric on both and keep aside.

3)  Heat the oil and fry eggs till golden in colour and keep aside.Temper the same
     oil with the whole spices (cardamom,cinnamon,bay leaves, dry red chili,panch
     phoron).

4)  When they start to splutter add the onion paste and garlic paste.Fry on

     medium heat for 5 minutes.

5)  Now add chopped tomato and cook for another 2-3 minutes.

6)  Now add salt,turmeric powder,coriander powder,ginger paste,kashmiri red chili
     powder and cook until  oil comes out from masala.

7)  Then add tomato ketchup, sugar and after 1-2  minutes add fried eggs mix well.

8)  Add 1 and 1/2 cups of warm water and cover with lid and cook in medium

     heat for another 5-6 minutes.

9)  Check salt and sugar, adjust as per taste.

10) Sprinkle garam masala powder and cilantro.Remove from fire, put it in a serving
      dish.

   
      Serve hot with plain rice or roti.

Egg Curry