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Tuesday, May 4, 2010

Kosha Dimer Jhol ( Egg gravy)

Many of you might me new to this word "Kosha", well it means slow cooking over a long period and basically drying the gravy to make it more rich. And I prefer mustard oil for preparing this particular dish. So here I'm today with Kosha Egg preparation which I hope would taste as good as Kosha meat. The basic preparation is same yet you may find the uniqueness of egg as a differentiating point. Would be grateful if you could give your opinion regarding the same. I love cooking both vegetarian as well as non veg dishes due to the fact that I was born and brought up in Haridwar where most of my friends were vegetarian. And ofcourse being a bengali makes me a die hard non-veg lover.

Serves: 3, Preparation time: 30 minutes

3 Eggs (boiled)
2 Bayleaf (tej patta)
6-7 button Onions
1 tsp Turmeric powder
1 tsp whole Jeera
2 tbsp Onion Paste
1 tsp Ginger paste
1/2 tsp Garlic paste
1/2 tsp Chilli powder
1 tbsp boiled Green Peas
1 tsp Garam masala powder
 pinch of Sugar
1 tsp Ghee
1 tbsp Mustard oil or you may use Refined also
Salt to taste

Make small slits on the white portion of each egg without seperating it. Rub a little salt, sugar, haldi to the boiled eggs and fry lightly. Remove and set aside. In the remaining oil sprinkle whole jeera and bay leaf followed by onion paste, pinch of salt, ginger-garlic paste, haldi, chilli powder and stir fry until oil separates. Now add the fried eggs, button onion, boiled peas, 1tbsp water, stir fry on low flame. Again add a cup of warm water, adjust the salt accordingly and let it simmer for a few minutes until the gravy is thick. Now add 1 tsp ghee, garam masala powder and garnish with slit green chillies. Serve hot with roti, rice or porothas. 


  1. Egg looks super delicious dear! Wish I could grab some over the screen! hehehe ;)

  2. i love egg curry..yours looks delicious too

  3. Deepa,

    Egg curry looks really delicious

  4. wow!rich n delicious gravy!snap is 222 tempting 2 try it out...

  5. love the egg curry...gravy looks fab.

  6. Irresistible egg gravy, looks tempting and yumm!!

  7. Hi Deepa, same pinch, my last post was an egg curry too, a little different from urs. I liked the idea of making slits and rubbing salt and turmeric. Thanks for the tip.

  8. Wow....! too tempting n good. Love to taste...!

  9. wow............egg curry looks so tempting and yummy...

  10. Wow this looks delicious. I have bookmarked this...thanks :)

  11. U got me all EGG cited..... I loved the prep... Totally drooled over those andes..... They are round & luscious!!! I know that is how they are, but your captures gave that extra zing to the prep.....


  12. Egg gravy looks vibrant deepa.I cannot say no to if it's something dealt with egg.

    This gravy is worth a try dear.

  13. Great recipe for an egg lover like me :-)

  14. Thanks a lot Deepa for your lovely comment and it sure means a lot to hear from you all... Its great to be back...
    loads of love...

  15. this dish totaly new to me..looks very colourful and great...hey I'm back you know..;-))

  16. Mmmm the gravy looks thick and delicious!

  17. Nice into of recipe Deepa...u have good writing skills as well

  18. Thank you, great to be back. It was so frustrating not to be able to open the edit post and couldn't publish anything. They took 7 weeks to fix it but glad they did atleast!

    Love Egg curry, my kids love it too. looks delicious!:)

  19. hmm...jhol looks so yum...liked ur blog name...nice one...

  20. Nice and delicious gravy...And my sister was talking abt taco bell in mantri square, she was saying it isnt that good, but you can check it out deepa

  21. Egg curry looks wonderful.The gravy looks rich and creamy.

  22. yes you are:-) well it is time I make some kosha mangsho and dimer jhol. ami chara barite keu khoob ekta khaye na, but being me.. i should makes some for my cravings too.

  23. Came to your blog for the first time . Very nice recipes. I am going to try the egg gravy and the grilled bread rings. Thanks for all these delightful recipes.


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