Dimer kosha or Dry Egg Curry is a simple and easy to prepare recipe. I am very much fond of egg and this is one of my favorite preparation with egg. This is a spicy curry which goes well with rice or roti.
Serving Size: 3-4 people
Cooking Time : 45 mins
6 Boiled Eggs already peeled
1 Onion cut into small pieces
1 Tomato chopped
5 Green Chillies
1’’ long Ginger and 5 cloves of Garlic Paste
Few Coriander Leaves
1 tbsp Tomato Ketchup
2 tsp Cumin Powder
2 tsp Coriander Powder
1 tsp Kashmiri Red Chilly Powder
1 tsp Turmeric Powder
White oil or Mustard Oil
Salt and Sugar to taste
First make 5-6 slits on the boiled egg. This will allow the spices to go inside the egg.
Heat white oil in a pan and then lightly fry the eggs. Keep it aside when done.
Then lightly fry the onion. When onion becomes light brown add ginger and garlic paste.
Add chopped tomato when the raw flavor of ginger and garlic is gone. Cook it for 5 mins until the tomatoes are tender.
Now add all the spices cumin powder, coriander powder, turmeric powder, and Kashmiri red chilly powder and mix it well.
Add a little bit of water into this mixture. After 2 mins add salt and sugar as per your taste.
Add green chillies and tomato ketchup. Add half a glass of water. It’s a dry preparation so don’t add too much water.
Bring it to boil and then add the eggs. Cook it for 3-4 mins until the spices make a nice coat over the eggs.
It’s now done lastly add the coriander leaves and mix it well.
Serve Dimer Kosha or Dry Egg curry with white rice or roti. It takes about 45 mins to prepare and serves 3-4 people.