Monday, September 24, 2012

The famous "Dimer Kosha"

"Aao sikhayoo tumhe aande ka funda!!!!" 
Well... an irresistible thing is,"aanda"/ "Dim"(egg)!! And almost a vegetable (some consider it vegetable!!). There are countless use of this wonderful thing. Raw, hard boiled, soft boiled, fried, scrambled, whipped, separated each and every form we use it in so many things or have it that way!

 And for me!!! "Sunday ho ya monday/ roz khao aande!!" I am total eggeatrian !! This is one of  my favourite preparation with egg.


  • Hard-boiled egg 4 pieces (peel and make slits with knife)
  • Onion 2 large (thinly sliced)
  • Ginger-garlic-chilli paste 2 table spoon
  • Tomato 1 large (pasted)
  • Cumin powder 1 tea spoon
  • Chilli powder (according to can use kashmiri red chilli powder if you want color only)
  • Turmeric powder
  • Salt & sugar to taste
  • Whole cumin seed 1/2 tea spoon
  • Oil 

How to proceed:
  • Marinate eggs with bit of salt, turmeric powder and red chilli powder.

  • Heat oil in a pan and fry eggs to golden and keep separately.

  • Heat 3 table spoon oil in wok and add half of sliced onion. Fry over high heat till they are little crisp and brown in color (do not let them burn..otherwise taste will be bitter). Stain and keep them aside.
  • Add cumin seed in remaining oil and let them splutter. Add rest of onion slices and fry until soft, translucent and pinkish in color.
  • Add ginger-garlic-chilli paste and cook over high heat, until raw smell is gone and oil starts separating. Add cumin powder, chilli powder and salt. Cook for 2 minutes more.
  • Add tomato paste and cook until raw smell is gone and oil is separated from spices. Add little water and cook again for 3 minutes or so (it will help to separate oil completely).
  • Now add 1/2 cup water. Let it shimmer for a while and add eggs.
  • Cook for 2 -3 minutes or until water is almost dried leaving thick oily gravy.  
  • Turn off the heat and finally add separately kept fried onion.
Serve with rice/ fried rice/chapati/ parantha.

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