Dim Kosha

The thing is, I've ran out of steam to write introductions. And I have too many things that I have cooked in the last few days but haven't updated. So I'm keeping it frill-free this time and jumping straight to the recipe.

It's a simple enough dry egg curry or kosha dim that you and I would love for lunch or dinner. I also know of people who have ruti and dim for breakfast and head to office. It takes 10 minutes to make and the spices involved are all readily available at home. Fuss-free, plain, simple and delicious!

Serves: 3


Eggs. boiled: 6
Onions, sliced: 2
Tomato, chopped: 1 1/2
Green chillis: 3
Potatoes, cut into 4 and parboiled: 1 (optional)
Turmeric powder: 2 tsp
Red Chilli powder: 1 tsp
Cumin powder: 1 1/2 tsp
Coriander powder: 1 1/2 tsp
Ginger paste: 2 tsp
Gralic paste: 2 tsp
Mustard Oil: 1 tsp
Ghee: 1 tsp
Salt, to taste
Sugar, to taste


1. Rub the boiled eggs with a little bit of turmeric, red chilli powder and salt and lighly fry them in a little bit of oil in a non-stick pan. Set aside.

2. In the same pan add onion slices and fry till translucent and soft. Add ginger and garlic and stir for a couple of minutes more.

3. Add the sugar and green chillis and continue stirring till oil separates.

4. Now add the chopped tomatoes, turmeric powder, red chilli, cumin and coriander powder and let the masala thicken. Add salt according to taste.

5. In case you are using potatoes, add them now. Add water if you want the gravy lighter. I prefer it completely dry.

6. Once the curry is ready, add eggs and simmer for 5-10 minutes more till done.

7. Add ghee, give a final stir and serve with hot phulkas or pulao.

P.S: Watch this space for my "A Dessert a Week" challenge!


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