Monday, June 8, 2015

Dimer Kosha / Bengali Dry and Spicy Egg Curry Recipe

There are some recipes which are classics. They don't need inspiration, improvement or up-gradation. They are the boss of the menu...leading the entire meal on their responsible strong shoulders, they don't need an appetizer to prepare the stomach for the upcoming dishes or a lustrous dessert to sign off the ending part....because they know people love their lingering taste. They are independent and and beautiful..they don't need anyone to adorn them.

How to cook bengali dimer kosha or Bengali Dry and Spicy Egg Curry

Well...dimer kosha is such a dish. I tried to make this dish so much last year...but failed. Totally failed. The secret is in the proceedings of the ingredients. This is what gives Dimer Kosha that unique flavor and smell. Dimer Jhol is much more bland and subtle compared to Dimer Kosha. I learned that this year when I went to India. Of course such secrets are the treasures of mothers and grand mothers.
Bengalis love eggs in many ways. Dimer Kosha is their crown prince. It is more fiery and spicy that makes it a must when you crave for a spicy meat free dish. Whenever Ma made dimer kosha, for me roti was must, which I used to wipe off the excess oils and I stored my eggs for the last bites. One of my friends used to keep the eggs till she finished eating everything, then she ate the egg white, mashed the egg yolk with a little curry and then ate that. Everyone has so very unique styles of eating.

Dimer Kosha
Serves 4


  • 6 large chicken / duck eggs
  • 2 large onions - grind them to a fine paste
  • 2 medium ripe tomatoes - grind them to a fine paste
  • 1 bay leaf
  • 6-8 cloves of garlic - paste
  • 1 inch ginger stick - paste
  • 3 tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 1 and 1/2 tsp garam masala powder
  • a handful of fresh coriander leaves - finely chopped
  • 1 tbsp mustard oil / any unflavored oil
  • salt
  • 2 tsp sugar
  • Boil and peel the eggs. Let them come to room temperature and then slit different sides with a sharp knife. Sprinkle some salt and turmeric powder over them and mix well.
  • Heat oil in a kadai / pan and shallow fry the eggs until they are golden and crispy from outside.
  • Take the eggs out of the pan and keep aside.
  • Take some oil out of the pan if you consider it too much and put the bay leaf and garlic paste in it.
  • As they start to turn golden put the sugar and sauté until they turn brown. It will take some seconds. Do not burn them.
  • Immediately put the onion paste in it. Mix everything and cook until the onion paste turn brown. It will take somewhat 10-12 minutes of time.
  • Now add the tomato and ginger paste. Cook till the mixture starts to release oil.
  • Smell to be sure. You will know it is ready when they will smell like tomato no more.
  • Now keep 2 cups of water ready in front of your hand. Pour a little water into the kadai and add in turmeric powder, red chili powder, green chili paste. cumin powder and coriander powder. Mix and let it cook. When the curry becomes dry add a little water again. Cook again. Stir to avoid sticking to the bottom of the pan. In Bengali this particular type of simmering is called "koshano". It enhances the taste and richness of the curry and takes it to a whole new level.
  • Continue simmering like this until you finish up the whole 2 cups of water.
  • Now add in more 1/4 cup of water, mix well and add in the eggs.
  • Put cover and let it cook. The eggs will absorb flavor in this way. Cook for another 5 minutes or until the gravy reaches your desired consistency. Since the dish is called "kosha" I will suggest a more dry and sticky type of gravy.
  • In the end add the chopped coriander leaves and garam masala powder. Mix well and serve hot with steamed hot rice or roti or chapati or paratha. 


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