Dim Kosha or Egg Kosha is a popular, spicy, flavorsome Bengali Egg Curry in which the hard-boiled eggs are cooked in a onion and tomato based sauce along with melange of spices!
Eggs are always the best answer for empty pantry or on a busy day. So try this simple yet delicious egg curry recipe which goes really well with steamed or any flavored rice or roti or parotta.
The secret of this gravy is that it made by using the pan-fried boiled eggs. The boiled eggs, lightly coated in salt and turmeric, are fried in oil till they are golden. The crust makes the gravy adhere to the egg, rather than it just sliding off its smooth surface. This is a hearty, filling curry, best served with a plate of steaming rice.
TIPS TO MAKE PERFECT DIM KOSHA:
- Caramelize the onions in medium flame. Do not burn them or else the gravy will turn bitter.
- Do not skip the sugar as it helps to bring out the flavors of the spices better.
- Cook masala paste on low flame. Stir frequently, do not burn the spices.
- Keep the gravy thick if you are serving with poori’s or parathas. Add a cup of water for a thinner gravy which you can serve with rice.
- Adjust the spices according to your taste.
HOW TO SERVE DIM KOSHA?
Dim Kosha is served with Paratha or Luchi and also tastes equally good with steamed rice or any flavored rice.
HOW TO STORE DIM KOSHA?
Excess Egg Kosha can be stored in airtight container and refrigerated for 3 days.
BENGALI DIM KOSHA RECIPE:
INGREDIENTS:
For egg marination:
5 large eggs, hard boiled
1/2 tsp turmeric powder
1/2 tsp salt
For making masala paste:
1 tbsp oil
1 large onion, roughly chopped
1 large tomato, roughly chopped
1/2 inch ginger
2 garlic cloves
For gravy:
3 tbsp oil
1/4 tsp methi seeds
1 bay leaves
1/2 tsp turmeric powder
1 tbsp red chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp sugar
salt as required
fresh cilantro, for garnish
DIRECTIONS:
- Marinate the eggs with salt and a pinch of turmeric for 10 minutes.
- In a pan, heat oil and then saute onion, tomato, ginger and garlic for 3 minutes. Once its cooled down, blender it into coarse paste.
- Heat 2 tbsp of oil in a heavy bottom pan, and fry the marinated boiled eggs till light golden brown.
- Now add remaining oil to the pan, once hot add the bay leaves and methi seeds and saute 15 seconds.
- Then add the blended paste and simmer for around 7 -8 minutes on a medium flame.Keep stirring continuously until the oil separating from the sides of the masala.
- Add the spices and salt, saute for 3 minutes. Then add a cup of water to the masala and bring it to a boil.
- Now add in the fried eggs along with sugar and simmer for 3-5 minutes or until the oil oozes out.
- Add the chopped cilantro and turn off the heat.
- Serve it with steamed rice or flavored rice or roti or parathas!
RECIPE NOTES:
- Caramelize the onions in medium flame. Do not burn them or else the gravy will turn bitter.
- Do not skip the sugar as it helps to bring out the flavors of the spices better.
- Cook masala paste on low flame. Stir frequently, do not burn the spices.
- Keep the gravy thick if you are serving with poori’s or parathas. Add a cup of water for a thinner gravy which you can serve with rice.
- Adjust the spices according to your taste.
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