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


Ingredients:
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


Method:
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.