Egg curry-kosha dimer dalna

Its been a while since I have blogged a new recipe. My son is now just a year away from college and I realized that most recipes here do not apply to regular cooking. Egg curry is a staple in every bengali household, esp when there is no other meat available. My friend Aparna requested this recipe so I figured I would add it to the blog.





Ingredients

• 6 hard boiled eggs
• 2-3 large onions ( or one costco size onion;)) grated, not ground
  
• 2 tbsp ginger garlic paste ( alternately use 1tbsp each of ginger and garlic paste)
• 1 tsp tomato paste/puree
• 1/2 tsp turmeric
• 1/2 tsp chilli powder
• 1/4 tsp cumin powder
• 3/4 tsp dhania powder
• salt to taste
• 2-3 tbsp vegetable oil
• 1/2 tsp ghee ( optional)
• 1/2 tsp bengali garam masala
  

For tadka

• 4 cloves
• 4 green elaichi
• 1/2 inch stick of cinnamon
• 1-2 bay leaf
• 1 whole red chilli

Method

1. Shell hard boiled eggs and sprinkle with little turmeric and salt. In a hot wok/kadai, add the oil and fry the egg till it has a light brown coating. Remove and place in the dish you will serve the dish in.
2. In the hot oil, add the tadka of whole spices. Wait till it sputters. Now add grated onion and fry ( I usually squeeze juice out first, so that it does not need much oil to fry , and add juice later when onion is more done)
   
3. When onion begins to get half done and does not smell strongly of raw onions, add the ginger garlic and tomato paste. Stir fry a few more minutes, till the oil begins to separate from the mixture.
   
4. Now add all dry spices, including salt to taste. Add eggs to this mixture and simmer the gas. Cover and fry this whole mixture till it has a rich red-brown color. This process is referred to as kosha in bengali. Slow cooking over low flame.
   
5. Optional: add ghee for flavor and garnish with cut dhania and 1/2 tsp bengali garam masala