I love eggs, simply love, love them in any form, of course except raw. This time the ‘Dim Kosha’ was made with ‘Haansher Dim’ or Duck eggs. The first time I had Duck Eggs was when I visited my maternal ancestor’s place (mamar barir desh) in a laid back village which is few hours away from Kolkata. When I first time saw the eggs, they seemed pretty ordinary to me, just a bit larger. But when I tasted the curry it was out of this world and the yolks of those eggs were dark yellowish-orange in colour.
‘Dim Kosha’ or ‘Egg Kasha’ is a very popular egg dish in Bengali households. The ‘Kosha’ is a spicier version of the ‘Dalna’ where the gravy is thick and the hot quotient is high. The term ‘Kosha’ in Bengali means to cook the spices for a long time this brings out their flavor of the spices. In this case the dish is a duck egg curry with thick and spicy gravy. You can use either Chicken Eggs or Duck Eggs for this recipe. Since my father likes to have it with roti and he prefers to have some potato with it, I have used some potato wedges in this preparation. So instead of calling it ‘Dim Kosha’ I prefer to call it ‘Haanser Dimer Kosha Jhal’.
- 4 (Hard Boiled) Duck Egg
- 2 (Medium – Cut into lengthwise half moon shape) Potatoes
- 3 Tbsps Onion Paste
- 1 tsp Ginger Paste
- ½ tsp Garlic Paste
- 1 (Big – chopped) Tomato
- 2 Green Chilli
- ½ tsp Coriander Powder
- ½ tsp Cumin Powder
- 1 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- ½ tsp Sugar
- to taste Salt – According
- 4 – 5 Tbsps Mustard Oil
- ½ tsp Garam Masala Powder
- Boil the eggs they should be hard boiled. Peel the eggs and make four slits on them. Rub them with pinch of turmeric powder, red chilli powder and salt.
- Heat about 3 Tbsp Mustard oil in a Kadhai/pan. Gently put in the boiled eggs in and fry them until their skin is red. Take out the eggs and keep aside.
- Add some more oil to the Kadhai if needed. Add onion paste and sauté for couple of minutes. Sprinkle about ½ tsp of sugar and fry the onion until the onion is soft and turning light brown.
- Now add the potatoes cut in thin half moon shape. Fry till the potatoes are half done.
- Add garlic paste, ginger paste, red chilli powder, turmeric powder, cumin powder and coriander powder. Sprinkle little water and sauté for a couple of minutes.
- Next add chopped tomato and fry till the tomato is all mashed up and cooked. There should not be any raw smell and you will see oil separating from the edges.
- Add about 1 cup of warm water, salt to taste and let the gravy simmer to a boil.
- When the gravy starts boiling, add the eggs. Reduce heat and let the gravy simmer until it is thick.
- Add garam masala powder and serve with steamed rice or roti.