BM #1 - AAE - Day 17 - Dimer Kosha | Boiled Egg Masala

Yes this is a Bengali dish. I love everthing about Bengal. The culture, food, place, people, just everything. I grew up in Asansol a small town near Dhanbad, West Bengal. Surrounded by neighbors who were Bengali's I picked up fish eating and non vegetarian food quite fast. I have an affinity towards Bengali cuisine. Maybe it reminds me of my childhood days.

This dish is quite versatile. You could replace the egg with chicken or mutton. 

Serves 4

boiled eggs, shelled,
4 medium sized onions, finely chopped,
2 medium sized tomatoes, finely chopped,
1 tsp onion seeds,
1 tsp cumin seeds,
2 tsp garlic paste,
green chillies, slit,
1 tsp turmeric powder,
2 tsp red chilli powder,
1 tsp cumin powder,
3 tbsp oil, (I have used mustard oil to bring out the authentic flavor)
Salt to taste,

  1. Heat oil in a pan. Add the shelled eggs and saute until the top becomes golden brown. Remove and set aside.
  2. In the same oil, add onion and cumin seeds. Once they crackle, add the onions and green chillies and saute until golden brown.
  3. Add the garlic paste and tomatoes. Keep stirring in low flame.
  4. Once the oil starts to separate, add the cumin powder, turmeric powder, red chilli powder and salt and saute for 5-6 mins.
  5. Add the fried eggs and mix well. Cover with a lid and allow it to simmer. 
  6. This is a semi-dry recipe. If you fancy a nice runny gravy, add water as per taste. Adjust the seasoning.
  7. Garnish with green coriander and serve hot.

The predominant flavors in this dish are the garlic and cumin. They go very well with each other. If you have a mortar and pestle at home, it is advisable to make a paste out of the garlic and whole cumin, instead of using cumin powder. The taste will be authentic. Serve this with steamed rice or with paratha's.

Check out another version of egg here.

Read more about my blogging marathon, here and here

Hop over at my SIL's blog as she is running this Marathon with me.

All recipes of Blogging Marathon #1

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