Name: Dim Kosha (Bengali Style Egg Curry)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 â€“ 5 eggs (hard boiled); 3 potatoes â€“ peeled and chopped into batons or fries; 2 Onions â€“ chopped roughly; 3 Tomatoes â€“ pureed; 1 tbsp Ginger garlic paste; 1 tbsp green chilli paste; 1 tsp Panch Phoron; 1 tsp Kashmiri Chilli Powder; 1 tsp Garam Masala; 1 tsp Cumin Powder (jeera); 1 tsp Coriander Powder (dhania); 1 tsp Turmeric Powder (Haldi); 1 tsp powdered sugar; Salt; 2 tbsp Coriander Leaves; 4 tbsp Oil

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Recipes

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.â€Dimâ€ pronounced â€œdeemâ€ 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 â€“ black (Rai) Fennel Seeds (Saunf) Cumin Seeds (Jeera) Given by Sandeepa Mukherjee Dutta in her wonderful book â€“ Bong Momâ€™s Cookbook! This recipe serves 2 â€“ 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!

Prep Time 15

Cook Time 45

Total Time 1

Served AsLunch

CuisineBengali

Servings

Ingredients

Instructions

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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.
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Heat 2 tbsp Oil and pan fry the chopped Potatoes till golden brown and partly cooked.Drain and keep aside.
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In this pan add the reserved Oil after frying the eggs and the remaining 1 tbsp Oil and add Panch phoron.Fry for 2 â€“ 3 seconds and pour in the fried Onion paste.Saute for 1 â€“ 2 minutes and add the Tomato Puree.
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Now add the ginger garlic and green chilli pastes and mix well.Add the spice powders â€“ chilli,cumin,turmeric and coriander.Add 1 tbsp Coriander leaves.Mix and cook till Oil floats on top.
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Add the fried Potatoes and 3/4 â€“ 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.
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Cover and cook 3 â€“ 4 minutes till the masala coats the eggs.Remove from heat.
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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!