A classic Bengali delight where hard-boiled eggs are shallow-fried and then simmered in a rich, spicy onion-tomato gravy. The signature 'kosha' or slow-sautéing process develops a deep, intense flavor and a luscious, oil-streaked gravy that's perfect with steamed rice or luchi.
Prep15 min
Cook35 min
Servings4
Serving size: 2 pieces(2 eggs and 1 potato half with gravy)
395cal
16gprotein
28gcarbs
25g
Ingredients
8 pcs Egg (hard-boiled and peeled)
2 pcs Potato (medium, boiled, peeled, and halved)
60 ml Mustard Oil
250 g Onion (finely ground to a paste (approx. 2 medium onions))
A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
A classic Odia dish where tender okra is cooked in a pungent, tangy mustard and garlic paste. This flavorful side dish, known as Bhendi Besara, comes together quickly and pairs perfectly with steamed rice and dal.
About Bengali Anda Kosha, Bhaja Bhaat and Bhendi Besara
Aromatic Anda Kosha with perfectly spiced Bhendi Besara. A protein-packed, melt-in-mouth delight!
This odia dish is perfect for lunch. With 1466.1 calories and 38.23g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 pcs
Green Cardamom
(lightly crushed)
3 pcs Cloves
1.25 tsp Turmeric Powder (1/4 tsp for eggs, 1 tsp for gravy)
1.25 tsp Kashmiri Red Chili Powder (1/4 tsp for eggs, 1 tsp for gravy)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala Powder
1 tsp Sugar
1.5 tsp Salt (1/4 tsp for eggs, 1.25 tsp for gravy, or to taste)
1 tsp Ghee
10 g Coriander Leaves (finely chopped, for garnish)
240 ml Water (warm)
Instructions
1
Prep & Fry Eggs and Potatoes (Time: 8 mins)
Make a few shallow slits on the hard-boiled eggs with a knife. This helps them absorb flavor and prevents them from bursting.
In a bowl, toss the eggs with 1/4 tsp turmeric powder, 1/4 tsp Kashmiri red chili powder, and 1/4 tsp salt.
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking.
Carefully slide in the marinated eggs and fry for 2-3 minutes, turning gently, until they have a light golden, blistered skin. Remove with a slotted spoon and set aside.
In the same oil, fry the boiled potato halves for 4-5 minutes until they are golden brown on all sides. Remove and set aside.
2
Prepare the Spice Base (Time: 12 mins)
In the remaining oil, reduce the heat to medium. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the onion paste and cook for 8-10 minutes, stirring frequently, until it turns a deep golden brown and oil begins to separate from the sides. This step is crucial for the flavor.
Add the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
3
The 'Kosha' Process (Time: 10 mins)
Add the tomato puree and slit green chilies. Cook for 5-7 minutes, stirring, until the mixture thickens and oil starts to pool at the edges.
Lower the heat and add the powdered spices: 1 tsp turmeric powder, 1 tsp Kashmiri red chili powder, cumin powder, and coriander powder. Sauté for 1 minute until fragrant.
Add the sugar and the remaining 1.25 tsp of salt. Mix well. Continue to slow-sauté ('kosha') the masala for another 3-4 minutes, stirring continuously, until it becomes a dark, cohesive mass.
4
Simmer the Curry (Time: 10 mins)
Gently return the fried eggs and potatoes to the pan. Carefully coat them with the masala, ensuring not to break the eggs.
Pour in 240 ml (1 cup) of warm water and stir gently. Bring the gravy to a boil.
Cover the pan, reduce the heat to low, and let it simmer for 10 minutes, allowing the eggs to absorb the flavors and the gravy to thicken to your desired consistency.
5
Finishing Touches (Time: 5 mins)
Turn off the heat. Sprinkle the garam masala powder and drizzle the ghee over the curry. Give it a gentle stir.
Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 5-10 minutes before serving. This allows the flavors to meld beautifully. Serve hot.
876cal
17gprotein
170gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
500 g Okra (Washed, patted completely dry, and cut into 1-inch pieces)
1.5 tbsp Yellow Mustard Seeds
0.5 tbsp Black Mustard Seeds
1 tsp Cumin Seeds
6 cloves Garlic Cloves (Peeled)
2 pcs Green Chilies (Adjust to your spice preference)
1 large Tomato (Finely chopped)
3 tbsp Mustard Oil (Divided for frying and tempering)
1 tsp Panch Phoran (A five-spice blend of mustard, cumin, fenugreek, nigella, and fennel seeds)
2 pcs Dried Red Chilies (Broken in half)
0.5 tsp Turmeric Powder
1 tsp Salt (Or to taste)
0.5 cup Water (Divided for grinding the paste and for the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Besara (Mustard) Paste
In a small bowl, soak the yellow mustard seeds, black mustard seeds, and cumin seeds in 1/4 cup of warm water for at least 15-20 minutes. This helps in grinding them to a smooth paste.
Transfer the soaked seeds along with the water to a grinder jar. Add the peeled garlic cloves and green chilies.
Grind to a very smooth paste. If needed, add another tablespoon of water to facilitate grinding. Set this 'besara' paste aside.
2
Shallow-Fry the Okra
Heat 2 tablespoons of mustard oil in a wide pan or kadai over medium-high heat until it's slightly smoking.
Carefully add the cut okra to the hot oil. Sauté, stirring occasionally, for about 8-10 minutes until the okra is tender-crisp and the sliminess has disappeared. The edges should be lightly browned.
Remove the fried okra from the pan and set it aside on a plate.
3
Cook the Masala
In the same pan, add the remaining 1 tablespoon of mustard oil and heat it over medium flame.
Once hot, add the panch phoran and the broken dried red chilies. Allow them to crackle for about 30 seconds until fragrant.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
Add the finely chopped tomato and cook for 4-5 minutes, stirring until it becomes soft and mushy.
Lower the heat, then add the prepared besara paste, turmeric powder, and salt. Sauté for just 2-3 minutes until the raw smell of the mustard and garlic is gone. Do not overcook, as this will make the paste bitter.
4
Combine and Finish
Return the fried okra to the pan with the masala.
Add the remaining 1/4 cup of water and gently mix everything together, ensuring the okra is well-coated with the paste.
Cover the pan and let it simmer on low heat for 3-4 minutes. This allows the okra to absorb all the pungent and tangy flavors of the besara.
Turn off the heat, garnish with freshly chopped coriander leaves, and give it a final gentle stir.
5
Serve
Let the Bhendi Besara rest for 5 minutes before serving. It tastes best served hot with steamed rice and dal, like Dalma.
