Kosha dim

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.