Tuesday, 7 August 2012

Dim Kasha (Egg Kasha)

Dim Kasha (Egg Kasha)

Eggs - 6
Onions - 1 medium pest
Tomato - 1 small, chopped
Fennel Seeds (Mouri / Saunf) – ½ tsp
 Ginger - 1 tbsp pest
raw saunfTurmeric - 1/2 tsp
Red Chilli powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Bay Leaf - 1 small
Green Chillies - 3-4, slit
Sugar - 1/4 tsp
Salt - To taste
Green Cardamom - 2
Cinnamon - 1 inch
Mustered  Oil - 5 tbsp

1.Boil eggs for 12-15 min with salt. Remove shell. Rub a pinch of turmeric and salt.
2.Make a masala paste of turmeric, chilli, and cumin powders in 3 tbsp water.
3.Heat 3 tbsp oil in a pan. Fry eggs till lightly brown. Keep aside.  
4.Add remaining 2 tbsp oil and sugar. Heat until the sugar starts to turn brown.
5.Turn the heat to medium. Add Fennel Seeds , bay leaf and whole red chili. Fry for
30 seconds. Then add onion and ginger pest and fry on medium high heat for 4-5 min till oil come out. Add the masala paste and fry for 2 minutes.
6. Add chopped tomato. Fry for 3-4 minutes or till oil separates. Add fried eggs , salt, green chilies and about 2/3 cup water (see note below) and let come to boil.  Cook for 2-3 min on medium high heat. Remove the hit and  add the cardamom / cinnamon powder 10 minutes before served.
  Note: The gravy for this preparation is usually thick so do not add too much water. Adjust water as per your need.

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