Dim Kosha

Ingredients :

Egg (4) /hard-boiled
Onion (3 medium size)
Tomato (1 big size)
Mustard Oil (4-5 tbsp)
Ginger Paste (1 tbsp)
Garlic Paste (1 tbsp)
Tomato Ketchup
Turmeric Powder (1 tsp + 1/2 tsp)
Salt (to taste)
Sugar (1 tsp)
Coriander Leaves (1 tbsp) /finely chopped (optional)
Whole Green Chilli (2)

Direction :

Boil the eggs and remove the shell carefully. Marinate them with salt and turmeric powder. Keep aside for 10 minutes.

Heat 2 tbsp of oil in a deep bottomed pan. Fry the whole eggs until become deep brown in colour. Drain oil and set them aside.

Now in the same pan, add some more oil.

When the oil is heated
Add sliced onion into the pan and fry them until get caramelized.
Now add garlic paste and ginger paste. Continue to fry them until the raw smell of garlic has gone away.

Then add finely chopped tomatoes and keep cooking the mixture on medium to high flame until the tomatoes are cooked and combined with the gravy well.

Start braising (koshano) the gravy on medium to high flame [You can add a little amount of water in intervals while braising]. It will take around 15 minutes to braise. The gravy should look deep brown in colour.

Add salt and sugar.

When the gravy starts oozing out oil and not sticking into the pan, its ready.

Now add the fried eggs and chopped coriander leaves into the gravy. Mix it well and cook until the gravy becomes thick and oozing out oil on the top.
Lastly add whole green chilli and cook for another 5 minutes on low flame.
Switch off the flame and Dim Kosha is ready to serve.

Tips :
The eggs should be boiled hard.
Cut 3-4 slits on the surface of the boiled eggs before marinating them.
Serve with steamed rice or roti.