Egg Kasha is Bengali dish popular all over Eastern India, it’s easy to prepare and tasty & nutritious. It tastes best with roti, puri or parathas.
Serves – 4 persons
Ingredients for Egg Kasha Recipe
- Eggs – 4 (hard boiled)
- Onions – 3 (1 chopped)
- Garlic flakes – 5 (chopped)
- Ginger – 1″ piece(chopped)
- Potatoes – 2 (cut in halves)
- Green chillies – 2 (slit)
- Paanch phoron – 1 tsp
- Turmeric powder – ½ + ½ tsp
- Chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Garam masala powder – 1 tsp
- Tomato Р1 large (chopped or pur̩ed)
- Salt – to taste
- Oil – 2 tbsp + 2 tbsp
- Coriander leaves – ½ cup (chopped) for garnishing
Procedure for preparing Egg Kasha Recipe
Marinate the hard boiled eggs with ½ tsp turmeric powder and salt.
Heat 2 tbsp oil in a pan or kadhai and fry the eggs tills golden brown on all sides. Keep aside.
Add 2 tbsp oil more to the remaining oil and add paanch phoron and allow it to splutter.
Meanwhile make a smooth paste of 2 onions, garlic and ginger.
Add the prepared onion paste to the oil along with the chopped onion and green chillies.
Sauté for 2 minutes and then add the turmeric powder, chilli powder, coriander powder and garam masala powder.
Sauté fore another 4-5 minutes till the masala is cooked . Add the potatoes and fry it in the masala for 2 minutes.
Now add the tomato to this and mix well.
Add enough water to let the potatoes cooked along with salt.
Once the potatoes are cooked and the gravy is thick then add the eggs and mix well. Check seasoning and garnish with coriander leaves.