dim kosha recipe – This dim kosha or bengali egg curry is a quick treat of our Bengali kitchen which is also called dimer dalna. After a busy day out, when we don’t have the craving for outside food anymore or even unexpectedly some guests come to our house then dim or egg is the savior to us. Basically, different parts of India have their own cooking style to relish the egg curry and today I’m going to share my dim kosha recipe or bengali egg curry recipe.
Dim kosha is, hard-boiled eggs cooked in an onion, tomato, and chili-based gravy turned into a flavourful egg curry with a little addition of garam masala powder. Though the main ingredient of bengali egg curry or dim kosha recipe is, duck eggs or hasher dim. Duck eggs are not always available everywhere or some of us don’t like duck eggs, so you can make this bengali egg curry or dim kosha recipe with chicken eggs too.
As I can remember in my childhood, I’ve seen an old aunty used to come to sell country duck eggs or deshi hasher dim and country chicken eggs or deshi murgir dim, from her yard. And my mom used to buy lots of duck eggs for making dim kosha or bengali egg curry, and chicken eggs for making the boiled eggs. And those days duck eggs were more attractive to us because of its dark orange colored egg yolks but nowadays it’s very difficult to get that particular colored yolks in the duck eggs.
My husband and I, both have a weakness over the duck eggs and whenever we got it in any store don’t think twice before adding it to our cart. As duck eggs are not available near to us, last week, my husband was talking about his duck eggs craving to a friend( a family friend of us) and he took my husband to his(family friend) favorite store to bring some duck eggs. My husband was so happy to get the duck eggs and told me to prepare hasher dim kosha. And then he also suggested me by saying “why don’t you try this dim kosha for your next post?”. I really accept his proposal and I prepared this dim kosha or haser dim kosha last Monday.
In my dim kosha, I’ve used my own tricks which is really useful to me. So I’m going to share that too for your convenience. Please, stay with me till the end to know those tricks.
Please let me know how this dim kosha or bengali egg curry works in your kitchen, leave your comment in the comment box below.
dim kosha recipe | bengali egg curry recipe
- 5 duck eggs
- 2 small or 1 medium onion
- 1 medium tomato
- 1 tsp garlic paste
- 1/2 tsp ginger paste
- 2 green chilies
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/4 tsp sugar
- 1/2 tsp garam masala powder(green cardamom, cloves, cinnamon stick)
- 1/2 tsp whole cumin seeds
- 1 big bay leave
- 1 cup lukewarm water
- 2 tbsp mustard oil
- salt (as required)
Prep time: 5 mins
Cook time: 30-35mins
Served in: 35-40 mins
Served for: 5 people
How to make dim kosha recipe with step by step pictures
How to boil the eggs:
- Wash the eggs gently to remove all the dirt for its outer skin.
- Take a saucepan with half of the water in it(eggs should be sunk into the water). Then add the eggs and 1 tsp salt to it and place it on high heat. As salt will help to bring the water to boil faster. Here, the use of salt is one of my tricks which is indeed useful for me.
- About after 10 minutes, the hard-boiled eggs should be ready.
How to check the eggs are hard-boiled or not:
- Take a bowl, fill it up with 3/4 of water.
- Now, take the eggs out one by one with a spoon and pour in the bowl’s water one by one.
- If the eggs straight touch the bottom of that bowl that indicates your hard boiled egg is ready and if not keep it on the heat for few more minutes and do check after some interval. This is the one more trick which really works for me so you may try it.
- When all the eggs are properly hard boiled then turn off the heat and shift all the eggs to a bowl with cold water. Leave it for 5-6 mins.
- After 5-6 mins, carefully peel it out and keep it aside for later use.
How to make dim kosha :
- While the egg is boiling in the water, cut the onions into four pieces and grind it with a little water to get a smooth paste.
- Make ginger-garlic-green chili paste and prepare the garam masala powder by grinding green cardamom, cloves, and cinnamon stick.
- Now make 2-3 light slits on the eggs white with a knife.
- Then take a plate with 1 tsp turmeric powder and 1 tsp red chili powder, 1/4 tsp sugar in it and 1/2 tsp oil to it. Mix it together.
- Add the eggs in the turmeric- chili- sugar-oil mix and rub the spices all over the eggs.
- Take a frying pan, place it on medium heat and make it hot, add oil to it. When the oil gets hot, then add the eggs in the pan.
- Fry the eggs for 1-2 mins, when the egg whites get some nice reddish yellow color and its skin will get a little shrink, then remove the eggs from the heat.
- Add 1/2 tsp cumin seeds and 2 small or 1 big bay leaves in the oil for tempering.
- Now add the onion paste to the pan, sauté for 2-3 mins and then add chopped tomato to it. Add a little salt to it to make the tomato softer.
- After a few minutes, mash the tomato by using a masher or spatula. Keep stirring until the raw smell of onion paste and tomato goes off.
- Then add ginger-garlic-green chili paste to it. And sauté for 1 min, then add turmeric and red chili powder to it. stir it frequently.
- When the raw smells of masala completely go off, add the garam masala powder to it and mix it nicely.
- Just after 30 secs add 1 cup of warm water to it and bring it to boil.
- When the gravy will start boiling, add salt(as required) to it, then add the fried eggs. Then nicely coat all the eggs with the gravy by using the spatula.
- Slow down the flame to low heat and cover it for 2-3 mins. After 2-3 mins gently stir it and again cover it for 2-3 mins.
- Now you can increase the heat to get a gravy of your desired consistency. If you don’t want to reduce the gravy then turn off the heat.
- Serve the hot dim kosha or dimer kosha or egg curry with rice or parathas or roti.
- If you are using chicken eggs instead of duck eggs, avoid putting salt in the water. It might cause a crack in the eggs due to the quick boil.
- Don’t use the eggs directly from the refrigerator while boiling, then at least 1 hour should sink the eggs into the normal( at room temperature) water before boiling.