Masala Egg Kosha
I came across this recipe in a Bong cookbook, so simple yet has that extra bit to uplift your mood any day. We are an egg-loving family and any egg preparation always is an instant hit be it served any time of the day. Masala Egg Kosha is a semi dry dish with thick gravy, pairs up wonderfully with a plate of hot steamed rice, but feel free to try with fulkas or paranthas too.
Masala Egg Kosha
Here’s how to make it…….
Ingredients:
- 6 large eggs fully boiled slit on the side
- 3 medium sized onions chopped
- ½ inch ginger
- 5-6 cloves of garlic
- 1 large red tomato chopped
- 2 tsp mouri/saunf/fennel seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 2 whole red chillies
- 2 tsp kashmiri red chilli powder
- Salt to taste
- White oil as per requirement
Masala Egg Kosha
Process:
Step 1:
In your electric mixer make a smooth paste of ginger, garlic, whole red chillies and fennel seeds with a little water. This is your masala.Step 2:
Heat oil in a karahi/ skillet and fry the onions golden. Now add the masala paste and sauté.
Step 3:
Add the chopped tomatoes, keep stirring until mushy, add seasonings and the powder masalas. When the masalas have sautéed well, add the eggs and half a cup of water. Simmer for five minutes.
Masala Egg Kosha
Step 4:
Serve with steamed rice/ fulkas.