Sunday, October 21, 2012

Egg Kosha

We were to attend the Durga Puja held by the Bengali Association 2 and half hours driving distance away in Columbus this weekend, but at the last moment some urgent errand tied up my hubby in office which led to our missing the occasion we were making plans of for weeks. I was all morose on Saturday when my hubby went to office and I was spending the time alone at home. This is one of the worst Saptamis I have spent, next to the one that I spent slogging in office till 7 p.m and then getting stuck amid torrential downpour attired in saree 2 years back in Bangalore. That was, by far, the worst day I had experienced during a pujo. 

In view of cooking as a fruitful way to keep out the blues, I invited couple of my friends over for dinner to busy myself cooking instead of sulking and glooming at home. The recipe below I have noted down from a Bengali cookery show and tried for the first time on Saturday; it turned out to be really yummilicious. The thick gravy infused with all the aromatic spices and color besides making the curry look tempting offers an awesome treat to be relished with paratha, luchi or puri.

Ingredients:                                                  Cooking time: 30 minutes
ü  8 eggs (hardboiled)
ü  2 medium size potatoes (cut into medium size cubes)
ü  3 onions (chopped)
ü  4-5 green chillies (ground into paste or chopped)
ü  1 large tomato (chopped)
ü  1 heaped tbsp yogurt
ü  1 tsp ginger-garlic paste
ü  Salt to taste
ü  1 tsp sugar
ü  1 tsp turmeric powder
ü  Black pepper, taste wise
ü  1 tsp kashmiri red mirch
ü  1 heaped tsp cumin powder
ü  Yellow food color
ü  Orange food color
ü  White oil for cooking
ü  Ghee (optional)
For sauté:
ü  3 cardamoms
ü  3-4 cloves
ü  1 inch cinnamon stick
ü  1 bay leaf
1) Make small incisions on around the eggs. Then coat the eggs and potato cubes in yellow and orange food color and fry them in hot oil. Keep aside.
2) Divide the chopped onions into three portions and one portion apart deep fry the other two portions till onions are brown and burned. Take them off the flame. Grind half of the fried onions into fine paste leaving the remaining half as it is.
3) Add onion and fry till it is translucent in color. Add ginger-garlic paste, green chillies and tomatoes. Fry till tomatoes soften. Add kashmiri red mirch, black pepper, cumin powder, salt and sugar. Sauté the spices until oil floats on the surface.
4) Add yogurt and fried onion paste. Toss the potatoes in. Add water in small measure. Cook covered till potatoes are tender.
5) Dung the eggs and fried onions. Combine well. Finally, if you wish to glaze the gravy with a sprinkling of ghee, then add a spoonful of the same into the wok before turning the flame off.
6) Serve garnished with coriander leaves with paratha or luchi.


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