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Kosha Mangsho

A very popular dish is Bengal which is full of flavors. I tried it for the first time when I visited a Bengali friends place and was totally in love with it. Its a spicy mutton curry traditionally made by slow cooking mutton in iron cast wok which gives it that amazing blackish- brown color. I did not have the iron cast wok so I did it in a normal wok and pressure cooked the mutton to save time. This is my version of the mutton curry. Do try it out and let me know how it turns out :) Ingredients  For Marination  1/2 kg Mutton  2 Tbsp Curd  1 Tsp Turmeric Powder 1-1/2 Tsp Chili Powder 1 Tbsp Ginger-garlic Paste  Salt to taste For the curry 2-3 Tbsp of Clarified butter/ Oil (You can use mustard oil if available) 2 Red Chilies  4-5 Peppercorns  4 Cloves  1 inch Cinnamon  2 Big Onions (sliced) 1/2 Tsp Sugar 1 Tsp Ginger-Garlic Paste  1 Potato (Cut into 4 big chunks) 1 Tsp of Red Chilli powder 1/2 Tsp Turmeric Powder Sal
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Egg Bhurji


Ingredients

  • 3 Eggs
  • 2 Onions chopped
  • 2 Tomatoes chopped
  • 1 Tsp Chilli powder 
  • 1/4 Tsp Turmeric powder 
  • 1/2 Tsp Coriander powder
  • 1/4 Tsp Cumin powder 
  • 2 Tsp Mint leaves chopped
  • 2 Tsp Coriander leaves chopped 
  • 1 Tbsp Oil
  • Salt to taste 

Method

  • In a bowl,whisk the eggs using a spoon and keep it aside
  • Take a wok, add oil
  • Add the onion, green chillies and pinch of salt and fry it for about three minutes till they turn soft
  • Add the tomatoes, cook till tomatoes turn mushy
  • Add chili powder, coriander powder, turmeric and cumin powder and mix well
  • Add the chopped mint and coriander leaves and give it a nice stir
  • Pour the eggs into the mixture and keep whisking till its cooked and mixed well
  • Add salt 
  • Garnish with some coriander and mint leaves and serve hot with bread

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