Dim’er Kosha Anda Curry Spicy Bengali Egg Curry

Ingredients

• ⅓ cup Mustard oil
• 2 large Potatoes (peeled & diced)
• 8-9 no. hard boiled Eggs
• ⅓ cup Remaining Mustard oil
• 1 no. Bay leaf
• 3 no. dry Red chillies
• 1 tsp Cumin seeds
• 2 ½ large Onions, sliced
• Prepared masala mixture
• 3 medium Tomatoes, chopped, Tomato
• Fried potatoes
• ¼ cup Water
• 2 no. Green chillies (less spicy & roughly torn)
• ½ cup Water
• Salt to taste
• Fried Eggs
• 1 tbsp Coriander powder
• ¼ tsp Cumin powder
• 1 heaped tsp Degi red chili powder
• ½ tsp Turmeric powder
• 1 tbsp Ginger Garlic paste
• ¼ cup Water
• Coriander sprig, coriander leaves

Steps

1. In a non-stick kadai, add mustard oil, once it’s smoky hot, add potatoes and fry them until golden brown or until cooked well.
2. Transfer it to an absorbent paper and keep it aside.
3. Add boiled eggs and fry them for a while until golden brown.
4. Transfer it to an absorbent paper and keep it aside for further use.
5. In the same kadai, add mustard oil, once it’s smoky hot, add bay leaf, dry red chillies, cumin seed and let it splutter well.
6. Add onions and saute it for a while until golden in color.
7. Add prepared masala mixture and cook it for 2-3 minutes.
8. Add tomatoes, fried potatoes, water, green chillies, cover it with the lid and cook for a while until the tomatoes are mushy.
9. Add water to adjust the consistency, salt to taste, fried eggs and give it a quick boil.
10. Transfer it to a serving dish and garnish it with coriander sprig.
11. Serve hot with paratha or steam rice.
12. In a bowl, add coriander powder, cumin powder, degi red chili powder, turmeric powder, ginger garlic paste, water and give it a good mix.
13. Keep it aside for further use.