Tuesday, 27 January 2015

Masala Egg Kosha

It was Republic Day, a National Holiday, drizzling since the night before, a cold and overcast day in the National Capital. Nobody were out of their houses unless absolutely necessary. Nothing much to do except listening to the patriotic songs being played on the loudspeakers and watching the parade on tv. This kind of weather always prompts something ‘eggilicious’ in my mind, a dish that’s not too elaborate, a bit spicy to infuse a zing to the palate and pep up the gloominess around.

Masala Egg Kosha

I came across this recipe in a Bong cookbook, so simple yet has that extra bit to uplift your mood any day. We are an egg-loving family and any egg preparation always is an instant hit be it served any time of the day. Masala Egg Kosha is a semi dry dish with thick gravy, pairs up wonderfully with a plate of hot steamed rice, but feel free to try with fulkas or paranthas too.

Masala Egg Kosha

Here’s how to make it…….


  • 6 large eggs fully boiled slit on the side
  • 3 medium sized onions chopped
  • ½ inch ginger
  • 5-6 cloves of garlic
  • 1 large red tomato chopped
  • 2 tsp mouri/saunf/fennel seeds
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • 2 whole red chillies
  • 2 tsp kashmiri red chilli powder
  • Salt to taste
  • White oil as per requirement

Masala Egg Kosha


Step 1:

In your electric mixer make a smooth paste of ginger, garlic, whole red chillies and fennel seeds with a little water. This is your masala.

Step 2:

Heat oil in a karahi/ skillet and fry the onions golden. Now add the masala paste and sauté.

Step 3:

Add the chopped tomatoes, keep stirring until mushy, add seasonings and the powder masalas. When the masalas have sautéed well, add the eggs and half a cup of water. Simmer for five minutes.

Masala Egg Kosha

Step 4:

Serve with steamed rice/ fulkas.

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