Dim kosha or Bengali egg curry recipe is a lightly spiced egg curry. Hard-boiled eggs are fried first with salt and turmeric powder and then added to the flavourful curry. It is gluten-free, Keto friendly, high protein, and low GI curry recipe.
You all already know my love for eggs and curry, this recipe of Bengali Dim kosha combines both my favorites! It’s lightly spiced egg curry, hearty curry that tastes absolutely delicious with both rice or roti. What makes this Bengali egg curry special is the use of mustard oil. Mustard oil is not only a healthier option it adds a light pungent taste to the curry. Also, the boiled eggs are fried in oil till their outer skin becomes crinkly and then added to the curry. This fried crust absorbs the flavors of curry.
In Bengal, Dim kosha is traditionally made with duck eggs. But now with hen’s egg more easily available, it is made with the regular eggs. I have always loved it with regular eggs only.
Hard-boiled eggs are cooked in a flavourful characteristic brown colored gravy with Onion and tomato as a base and panch phoran tempering makes a delightful curry. However in some homes only cumin seeds tadka is used instead of Panch phoran. I guess just like any other cuisine recipe changes from home to home. I do not cook lot of Bengali food so I used the recipe from Bong Mom's Kitchen.
When in doubt I make an egg curry, we love eggs and eggs curries. If the egg curry recipes from every region of India and even overseas are not proof then what is 🙂
What I love about egg curries is you can make egg curry with easily available ingredients at home. In fact, most of the Indian cuisine have their own version of egg curries. With a slight change of the spices with a slight change in cooking method, every region has their own special egg curry. (5 Best egg curries from different regions of India)
Many Bengali’s say that Dim kosha or Dimer dalna is the curry they make when there is not much else in the pantry and they still want to eat a delicious hearty meal. Served with plain rice Dimer dalna is pure comfort food!
- 4 Eggs
- 3 mustard oil Virgin/kacchi ghani
- 1 teaspoon Ginger Garlic Paste
- 3-4 green chillis
- ¼ cup onion chopped
- ½ cup tomato large
- 2 tablespoon tomato puree
- 1 teaspoon Salt
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon panch phoron
- 2 leaves bay
- Boil the eggs and peel them.
- Now make incisions with a knife and rub them with turmeric and salt.
- Heat the oil till it starts to smoke, reduce the heat and gently put the eggs in hot oil one by one. Cook them while turning the sides till the brown spots start to appear and the skin looks crinkled.
- Take the eggs out of the pan and keep aside.
- In the remaining oil add bay leaf and panch phoron (Bengali whole spice mix)
- When spice start to sizzle add chopped onion and slit green chilies.
- On slow heat cook the onions till they become translucent.
- Add grated ginger, ¼ teaspoon turmeric, 1tsp red chili and mix.
- Add finely chopped tomato and 2 tablespoon tomato puree.
- Cook for few minutes till tomatoes are mashed and pulpy.
- Add 1tbsp coriander powder and garam masala powder.
- Add 200ml of water and bring the gravy to boil.
- Add fried eggs, simmer them with gravy for few minutes, garnish with fresh coriander leaves and serve hot.
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