Dim Kasha : Bengali style Eggs in braised onions and tomato gravy

• Produce

  • 2 Bay leaves
  • 3 tbsp Coriander, leaves
  • 4 Onions, Thin large
  • 2 Tomatoes, medium

• Refrigerated

  • 8 Eggs, hard

• Condiments

  • 1 tsp Garlic paste
  • 1 tbsp Ginger paste

• Baking & Spices

  • 3 Cardamom, green
  • 1 Cinnamon stick
  • 2 Cloves
  • 1 tbsp Red chili powder
  • 1 Salt
  • 1 Spices, Whole
  • 1/2 tsp Sugar
  • 1 tbsp Turmeric, powder

• Oils & Vinegars

  • 1 As required mustard oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, powder
  • 1 tsp Cumin seeds

• Other

  • 1/2 teaspoon Nutmed powder

Found on allthatsdelicious.com

Description

Ingredients

• 8Hard boiled eggs
• 4Thin sliced Onions (large)
• 1 teaspoonGarlic paste
• 1 tablespoonGinger paste
• 2Finely chopped Tomatoes (medium)
• 3-4 tablespoonsFinely chopped coriander leaves
• 1.5  teaspoonsCumin powder
• 1/2 teaspoonNutmed powder
• 1 tablespoonTurmeric powder
• 1 tablespoonRed chili powder
• WHOLE SPICES
• 1 teaspoonCumin seeds
• 3-4Green cardamom
• 2Cloves
• 1Cinnamon stick
• 2Bay leaves
• as requiredMustard oil
• to tasteSalt
• 1/2 teaspoonSugar

Directions

• Heat mustard oil in a pan. Once ready add the hard boiled eggs and fry them with a pinch of salt and turmeric powder until they are a dark golden. Strain and keep aside.
• In a different pan, heat a quarter of a cup of mustard oil. Once the oil is smoking hot, turn down heat and add the whole spices.
• Once the spices splutter and begin to exude their aroma toss in the thin sliced onions and fry until they have caramelised nicely. The onions should be dark brown in colour but not burnt.
• Add the ginger and garlic paste and continue frying until the raw smell is gone. Add the chopped tomatoes, turmeric and chili powder, salt and some sugar and fry until the tomatoes have melted into the masala and oil separates.
• Add cumin and nutmeg powder and continue frying. You must braise the spices on a high flame for at least 20 minutes. Add a few tablespoons of warm water every few minutes and continue frying.
• After about 20 minutes of braising, add 1 cup of warm water and bring to a boil. Cover and let the gravy simmer for 5-10 minutes. Remove cover and add the chopped coriander leaves and cook until oil floates on top.
• Now add the fried hard boiled eggs and cook for another 3-4 minutes. Serve hot with rice or roti.