Dim Kosha | Bengali Egg Curry
Dim Kosha is a traditional Bengali dish in which boiled eggs are cooked in an onion and tomato-based gravy with other spices.
Yield: 2 people
Materials
- 3-4 nos Eggs
- 2 nos Potato, medium cut into 4 pieces
- 2-3 nos Onion, medium finely chopped
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 1 teaspoon Turmeric Powder
- ⅔ teaspoon Red Chilli Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 no Tomato, small chopped
- 1 no Bay Leaf
- 1 no Dry Red Chilli
- ½ inch Cinnamon Stick
- 1 or 2 no Green Cardamom
- 1 or 2 no Clove
- 2 no Green Chillies
- 1 teaspoon Cumin Seeds
- ½ teaspoon Sugar
- Salt to taste
- 4-5 tablespoon Mustard Oil
Instructions
- Boil the eggs for 7 to 8 minutes. Cool them and peel the shell.
- Make slit on the eggs using knife and keep them aside.
- Parboil the potatoes, drain the water and keep aside.
- Heat oil (2 tablespoon) in a wok and fry the parboiled potatoes with little salt and turmeric powder and take them out and keep aside.
- Add little oil in the same wok and fry the boiled eggs with little salt, turmeric powder, red chilli powder until they are golden. Keep them aside.
- Now add remaining oil in the wok and add dry red chilli and bay leaf.
- Next add cumin seeds and whole garam masalas (cinnamon, cardamom, clove). Sauté them for few seconds.
- Now add chopped onion and fry them till them are translucent. You can add little sugar and salt while frying them.
- After that add garlic and ginger paste and cook until the raw smell is gone.
- Now it is time to add chopped tomato and green chilli and cook until the tomatoes are soft and tender.
- Toss in all of the dry spices, including turmeric, cumin, coriander, red chilli powder, and salt to taste. Combine them thoroughly.
- Cook for a few minutes with a little water, then add 1 cup of water.
- Now add fried eggs and potatoes and allow it to boil for few minutes. Cover with a lid and after some time switch off the gas and serve hot with roti, paratha or rice.