Hard-boiled Bengali-style 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 cloves of garlic, crushed
• 3 tablespoons of cilantro powder
• 1 1/2 tablespoons of ground cumin
• 1 teaspoon of ground hot Kashmiri chili pepper (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 paint or mustard oil paint
• 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. Once cooked, remove them.

Add another 3 to 4 tablespoons of oil paint 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.

Pour a little water in and make sure the spices don’t burn.

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 come back later to allow it to mix well with the spices. If the yogurt is very watery, add 2 tablespoons of yogurt and increase the heat, otherwise it may boil over.

When the oil paint separates 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.