Dim kosha – Spicy Bengali egg curry recipe

Dim kosha is a thick and spicy onion & garlic based delicious Bengali boiled egg curry cooked with or without aloo. To make this dish, boiled eggs are fried in oil and cooked in an onion, garlic, tomato based gravy flavoured with garam masala powder. Due to its thick gravy, this egg curry mainly goes well with steamed rice or Bengali fried rice; however, you can even eat it with luchi, ruti or porota too.

To make dim kosha today, I am using duck eggs (hasher dim) because duck eggs taste great compared to chicken eggs(murgir dim). If you do not like duck eggs, you can make this curry with chicken eggs too.

After a busy day out, when we do not have the craving for outside food anymore, or even unexpectedly, some guests come to our house, then dim is the saviour for us. If you want to make a quick egg curry, then I must recommend this dim kosha recipe due to its simple method with a great taste.

As I can remember in my childhood, I have seen one old aunt who used to come to our house to sell country duck eggs(deshi hasher dim) and country chicken eggs(deshi murgir dim). And my mom used to buy lots of duck eggs, wishing to cook dim kasha or aloo diye dimer dalna, aloo phulkopi diye dimer jhol and chicken eggs to make half boil or hard boil. Since then, duck egg curry has become my favourite dish because of the taste and especially their dark orange or yellow coloured egg yolks attracts me more. I still love, however, nowadays we rarely get that particular colored duck egg yolks.

My husband and I both have a weakness for duck eggs. However, initially, duck eggs were not easily available in Bangalore, especially not available in our nearby stores. So whenever we get duck eggs in any store, we do not think twice before adding them to our cart. Last week, my husband was talking about his love for duck eggs to a friend, and he took my husband to his favourite store to buy some duck eggs. My husband was so happy to get the duck eggs and told me to prepare dim er kosha. Then he also suggested to me, “Why don’t you make this dimer curry for your next post?”. I accepted his proposal and prepared this last Monday for lunch, click the final picture of this dish and share it on my blog with each detail.

To make this recipe, along with a simple method, I also used a few simple tricks, which are so useful to me, I hope they help you too. So today I am going to share that too for your convenience. Please, stay with me till the end to know those tricks.

You can also try another Bengali egg curry, Dim bhapa recipe

You may like my mutton kasha recipe and chicken kosha recipe too. This dim kosha goes well with our Bengali white pulao and Bengali Basanti pulao recipe too.

Please let me know how this dim kosha works in your kitchen. Leave your comment in the comment box below.

Dim kosha – Bengali spicy egg curry recipe

Ingredients

• 5 Duck eggs(Haser dim)
• 2 small or 1 medium onion
• 1 medium tomato
• 1 tsp garlic paste
• 1/2 tsp ginger paste
• 2 green chillies
• 1 tsp turmeric powder
• 1 tsp red chilli 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 leaf
• 1 cup lukewarm water
• 2 tbsp mustard oil
• salt (as required)

Prep time: 5 mins

Cook time: 30- 35 mins

Served in: 35-40 mins

Cuisine: Bengali

Course: Lunch/Dinner

Served for: 5 people

Author: Moumita Paul

How to make Dim kosha recipe with step by step pictures

Method

Boil the eggs:

• Wash the eggs gently to remove all the dirt from their outer shells.
• Take a saucepan with half of the water, make sure the eggs are dipped into the water, and there is enough space to boil. Then add the eggs and 1 tsp oil to it and place it on high heat. Oil helps prevent cracks on eggs.
• After about 10 -15 minutes of boiling, the eggs will be hard-boiled.

How to check if 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 them into the bowl of water one by one.
• If the eggs straight touch the bottom of that bowl, that indicates the eggs are not completely hard-boiled. Keep it on the heat for a few more minutes and do check after some interval. This is one more trick which really works for me, so you can try this method.
• 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 minutes, carefully peel it out and keep it aside for later use.

Prepare the other ingredients

• To save your cooking time, while the egg is boiling in the water, cut the onions into four pieces and make their paste with a little water.
• 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.

How to make dim kosha

• Take a frying pan, place it on medium heat and make it hot, add oil to it.
• Add 1 tsp turmeric powder and 1 tsp red chili powder, 1/4 tsp sugar in it and 1/2 tsp oil to the eggs.
• Rub the spices all over the eggs.

• When the oil gets hot, add the eggs to the pan.

• Fry the eggs for 1-2 minutes, when the egg whites get some nice reddish yellow color and their 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 masala roast egg curry with rice or parathas or roti.

Tips

• Don’t use the eggs directly from the refrigerator for boiling; sink the eggs into the normal( at room temperature) water for at least 1 hour, then boil. Otherwise, due to the cold, the eggs get cracked, and the egg yolks do not get perfectly boiled.