Bengali Egg Kosha
IndianIndian RecipesDesi eggsMedium
A Bengali kosha — eggs slow-cooked in a thick, dark onion-tomato masala until the gravy clings to the eggs. Rich, slow and served with rice or luchi.
Prep time15 min
Cook time30 min
Total time45 min
Servings4
Ingredients
- 6 Desi eggs, boiled and peeled
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp dhania (coriander) powder
- 1/2 tsp haldi (turmeric)
- 1 tsp garam masala
- 1 tsp sugar
- 3 tbsp mustard oil or regular oil
- Salt to taste
- Fresh coriander
- Rice or luchi to serve
Method
- Boil the eggs for 10 minutes, cool and peel. Lightly fry the eggs in a little oil until golden spots appear.
- Heat oil and fry the onions on low heat for 10 minutes until deep golden and caramelised.
- Add ginger-garlic paste, tomatoes, red chilli, dhania powder and haldi; cook until the oil separates.
- Add sugar and a little water; cook the masala on low heat for 5 more minutes until thick and dark.
- Add the fried eggs and 1/2 cup water; cover and cook for 8 minutes.
- Sprinkle garam masala and cook for 2 more minutes.
- Garnish with coriander and serve hot with rice or luchi.
Nutrition — estimated per serving
Calories (estimate)250 kcal
Protein (estimate)13 g
Fat (estimate)16 g
Carbs (estimate)9 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: fry the onions slowly for the best kosha flavour; serve hot and refrigerate leftovers within 2 hours. Allergens: contains egg. Substitution: use regular oil if mustard oil is too strong for you. Nutrition figures are estimates only, based on standard per-egg values. Pakistani alternative: serve with plain roti if luchi is not available.