Dim Kosha (Bengali Style Egg Curry)
About Dim Kosha (Bengali Style Egg Curry)
In every culture and State in India there is a different recipe of Egg Curry!I had posted Chettinad Egg Curry some time back.Here is the Bengali version of the same.รขโฌยDimรขโฌย pronounced รขโฌลdeemรขโฌย is the Brngali term for eggs.Kosha is a type of curry!Instead of the Chettinad Masala there is the Bengali Panchphoron powder here which is actually a mixture of 5 spices in equal proportion :
Fenugreek Seeds (Methi)
Nigella Sativa (Kalonji)
Mustard Seeds รขโฌโ black (Rai)
Fennel Seeds (Saunf)
Cumin Seeds (Jeera)
Given by Sandeepa Mukherjee Dutta in her wonderful book รขโฌโ Bong Momรขโฌโขs Cookbook!
This recipe serves 2 รขโฌโ 3 depending on the eggs a person can eat.In my family this recipe serves 2 people as I prepare 2 eggs per person and later on the demand is always for one extra so I actually boil 5!However the curry suits 4 or 5 eggs perfectly so make more if you plan to make a larger quantity!
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Recipe Time & More
Ingredients
- 4 Eggs hard boiled รข
- 3 Potatoes รข peeled and chopped into batons or fries
- 2 Onions รข chopped roughly
- 3 Tomato รข pureed
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Green Chilli Paste
- 1 tsp Panch Phoron
- 1 tsp Kashmiri red chili powder
- 1 tsp Garam Masala
- 1 tsp Cumin Powder jeera
- 1 tsp Coriander Powder dhania
- 1 tsp Turmeric Powder haldi
- 1 tsp Powdered Sugar
- 1-2 tsp Salt or as per taste
- 2 tbsp Coriander
- 4 tbsp Oil
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Instructions
- Heat 1/2 tbsp Oil and fry chopped Onions till brown.Cool and make a fine paste.Heat 1/2 tbsp Oil and saute the eggs till the skin begins to crinkle and turn golden.Reserve the Oil.
- Heat 2 tbsp Oil and pan fry the chopped Potatoes till golden brown and partly cooked.Drain and keep aside.
- In this pan add the reserved Oil after frying the eggs and the remaining 1 tbsp Oil and add Panch phoron.Fry for 2 รขโฌโ 3 seconds and pour in the fried Onion paste.Saute for 1 รขโฌโ 2 minutes and add the Tomato Puree.
- Now add the ginger garlic and green chilli pastes and mix well.Add the spice powders รขโฌโ chilli,cumin,turmeric and coriander.Add 1 tbsp Coriander leaves.Mix and cook till Oil floats on top.
- Add the fried Potatoes and 3/4 รขโฌโ 1 cup of water.Stir well and cover.Cook the potatoes on medium heat till fork tender and the water has partly evaporated.Add the eggs and stir well.
- Cover and cook 3 รขโฌโ 4 minutes till the masala coats the eggs.Remove from heat.
- To serve make a bed of gravy and potatoes on a plate.Place one egg whole and cut the other into half.Keep the two halves attractively side by side.Sprinkle the remaining Coriander leaves on top.Serve with Roti,Paratha,plain rice or pulao!
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Amrita Iyer
5 Comments
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What a delicious recipe! Thanks for posting.
Looks so flavorful! Thanks for posting.
Such an enticing dish! Thanks for the recipe.
What a delicious recipe! Thanks for posting.
Hey Amrita, Lovely recipe. I just love Bengali food.
Can you tell me what is panch poran masala and how to make it ? Thnx