ডিম কষা | Egg Curry | Bengali Dim Kosha Recipe
If there has to be one recipe that can be called as the stepping stone to Bengali cuisine, then it has to be Dim Kosha or spicy Egg Curry that every Bengali loves having with parboiled rice or porota aka fried Indian flatbreads.
Servings 2 People
Ingredients
- 4 Hard Boiled Eggs
- 1 Onion Large - Finely Chopped
- 1,½ inches Ginger Grated
- 3 Tomatoes Medium - Pureed
- 5-6 Garlic cloves Finely Chopped
- 2 tbsp Ketchup
- Salt to Taste
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder Kashmiri Variant - For colour
- 2 Green Chilies
- ¾ tsp Bengali Garam Masala Powder
- ½ tsp Dried Fenugreek leaves or Kasuri Methi
- ¼ cup Chopped Coriander Leaves
- 1 tbsp Ghee or Clarified Butter Optional
- 4 tbsp Mustard Oil
- 1 tsp Sugar
Instructions
- Peel the hard boiled eggs and give them shallow slits lengthwise with a knife.
- Heat Mustard Oil in a pan and drop a pinch of Turmeric Powder in the oil as it heats.
- As the oil heats up, drop the eggs and fry them till golden. Once they are done, take them out and keep them aside.
- In the same oil, add the sugar and allow this to melt and turn a bit dark.
- After that add the finely chopped Onion, grated ginger and garlic. Fry them on medium-high heat till they turn white. Now, add the pureed Tomatoes, green chilies slit in halves and powdered spices like Turmeric powder, Salt, Red Chili powder, Garam Masala powder and ketchup. Fry this spice mix till it turns dark brown and leaves an oily streak at the edges.
- Now, add back the fried eggs and give it a gentle stir. Add a cup of water or so and make the gravy as per your needs.
- Add the dried Fenugreek leaves after crushing them a bit between your palms and chopped Coriander leaves. Allow this to simmer for couple of minutes before turning the heat off.
- Serve with the drizzle of Ghee. This is completely optional.