Bengali hard-boiled egg curry, dim kosha

Ingredients

• 6 hard-boiled eggs
• 3 medium-sized tomatoes, diced
• 3 medium onions, finely chopped
• 1 1/2 tablespoons of ginger and garlic paste
• 3 medium-sized garlic cloves, crushed
• 3 tablespoons of dried cilantro
• 1 1/2 teaspoons of ground cumin
• 1 teaspoon of Kashmiri chili powder (optional)
• 5-6 green, slightly damaged chili peppers
• 2 dried chili peppers
• 3/4 cup of garam masala powder
• 1 tablespoon of plain yogurt
• neutral oil or mustard oil
• 3/4 cup of whole cumin seeds
• One bay leaf
• salt
• Turmeric
• Fresh cilantro, to taste
• A little water

Cook the eggs thoroughly, then peel them.

Place the peeled eggs in cold water for about 2 minutes. Then, make a small incision in each egg, and coat them with salt, turmeric, and chili powder.

Heat the mustard oil in a wok, then fry the eggs until golden brown, and remove them.

Add another 3 to 4 tablespoons of oil to the wok.

When the oil is hot, add the cumin seeds, bay leaf, and 1 dried chili pepper, stirring constantly.

Once the whole spices have released their aroma, add the chopped onion and stir constantly.

Then, add the crushed garlic and mix well.

Once the onions are softened, add the ginger and garlic paste, cumin, cilantro, and turmeric.

Add a small amount of water and cook the spices thoroughly to prevent them from burning.

Add the tomatoes and stir.

Cover and cook for 2-3 minutes. When the tomatoes soften and become tender, add a little water.

Discover, add the yogurt and brown it well so that it mixes properly with the spices. If the yogurt is very watery, add 2 tablespoons of yogurt and increase the heat, otherwise it may burn.

Once the oil has separated from the spices, add about a cup of water or as needed, and cover.

After 5 minutes of boiling, remove from heat and add the eggs.

Cover and let it cook for another 2-3 minutes, then remove from the heat.