Dim Kasha (spicy Dry Egg Curry)
Dim Kasha is a Bengali favourite recipe. It is a side dish eaten with rice or Chappati. Traditionally it is made up of Duck eggs but nowadays it is also made with chicken eggs.
Boiled Eggs 4 pieces
Boiled egg yolk 1 grated
Boiled potatoes 2 pieces (halved)
Bay leaf 1 piece
Onion 1 onion (deep fried and pasted)
Ginger garlic paste 2 tablespoon
Tomato 1 piece (finely chopped)
Kashmiri lal mirch 1/2 tablespoon
Shahi garam masala 1 tablespoon
Salt 1 tablespoon
Green coriander leaves 2 tablespoon
Curd 2 tablespoon
Mustard oil 6 tablespoon
Ghee 1 tablespoon
Turmeric 1/2 Tsp
In a karahi heat mustard oil and fry boiled potatoes and eggs till light brown and keep them aside.
In the remaining oil put tejpatta followed onion paste, ginger-garlic paste , kashmiri lal mirch, turmeric, green coriander and tomatoes, saute till they become tender.
Add curd, garam masala, salt , potatoes and eggs and cook on low flame for 5 mintues.
Garnish with Ghee, grated egg yolk, green coriander leaves and serve.