Photograph of the finished Kosha dim

India · Trứng rim hành khô Kosha dim

Kosha dim

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Onion Onion 6
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Red chilli powder Red chilli powder 1.1 oz
  • Photograph of Garam masala Garam masala 0.6 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Mustard oil Mustard oil ⅔ cup
  • Photograph of Tomato Tomato 4
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Boil the eggs for 9 minutes, then peel them and make a few shallow cuts around each one.
  2. 2 Toss the eggs with turmeric and salt, then fry them in mustard oil for 5 minutes until the outside is golden brown and pitted.
  3. 3 Scoring and frying the eggs beforehand allows them to absorb the rich sauce characteristic of kosha.
  4. 4 Sauté thinly sliced onions in oil for 20 minutes, until they are dark brown and softened.
  5. 5 Kosha means dry stir-frying, so the sauce only contains onions, with no added water; the onions must brown until they naturally become a sauce.
  6. 6 Add ginger, garlic, chili powder, and tomatoes and stir-fry for 8 minutes, then add the eggs and simmer for 6 minutes, and sprinkle with garam masala.

With an appliance

  • Air fryer 48 min

    Replace step 2: lightly spray mustard oil onto the eggs and fry at 200 degrees for 8 minutes, rolling the eggs at the 4th minute; step 6 continues simmering the eggs in the onion sauce for 6 minutes.

Start cooking