Deem Kasha / Bengali style Egg curry

Ingredients:

Eggs – 5

Potato – 2

Mustard oil

Bay leaves

Mustard seeds

Onion + ginger-garlic Puree

Tomato puree

Chili powder, Coriander powder, Garam masala, Turmeric powder, salt

Preparation:

• -          In a sauce pan, boil water and add eggs
• -          After 5 mins add chopped potatoes to the same water and let it boil together for 10 mins with little salt in it
• -          Drain and take off the egg shells and shallow fry the boiled eggs and potatoes in mustard oil, keep aside
• -          In a kadai, heat mustard oil, add bay leaves, mustard seeds
• -          When it crackles add onion, ginger-garlic puree – sauté well till the raw smell vanishes
• -          Add tomato puree, let it boil and then add turmeric powder, chili powder, coriander powder, garam masala and salt
• -          Let it mix and cook well
• -          Now add fried eggs and potatoes, mix well and cook till oil oozes out separately so that the masala gets absorbed well in the eggs and potatoes
• -          Now add about a glass of water and let it boil well for few mins till it reaches the desired consistency and turn off the burner
• -          Garnish with chopped coriander leaves and boiled egg yolk and serve hot with rotis or rice

                                                         **********Tastes awesome***********