Dim kosha / Egg curry

“Dimkosha” or egg curry is a very common dish in Bengali households. Though I am not a big fan of eggs, I still prepare it sometimes when my husband demands. For some of my vegetarian friends who takes egg, the spicy egg curry can prove to be quite tempting.

Dim Kosha or Egg Curry

Dim Kosha or Egg Curry

Ingredients to serve 5 :

  1. Hard boiled egg – 5
  2. Boiled potato (cut into two halves) – 5
  3. Finely chopped onion – 2
  4. Crushed garlic – 2 – 3 cloves
  5. Ginger paste  – 1 tbspoon
  6. Chopped tomato (small size) – 1
  7. Cumin seed – ½ teaspoon
  8. Whole garam masala (Cinnamon – 1″ stick, Cardamom – 3, Clove – 3)
  9. Bay leaf – 1
  10. Turmeric powder – ¼ teaspoon
  11. Cumin powder – ½ teaspoon
  12. Chilli powder – 1 teaspoon
  13. Garam masala powder – ¼ teaspoon
  14. Salt to taste
  15. Cooking oil – 2 – 3 tbspoon

Procedure :

Smear salt and turmeric powder on boiled potato and egg.

Heat oil in a pan over medium flame. Shallow fry the eggs and potatoes into it. Take them out and keep aside.

Now add whole garam masala, bay leaf, cumin seeds and crushed garlic in the same oil. Fry the garlic till light brown, then add chopped onion. Add ginger paste when onion turns translucent. Continue frying till onion turns brown and then add chopped tomato. As the tomato gets softened, add turmeric powder, chilli powder, cumin powder and salt. Cook till oil separates from the mixture.

Then add fried eggs and potatoes and mix them very well with the mixture. Add water depending on your preference of gravy (I usually don’t add much water as I want gravy a bit dry). As the gravy starts boiling check for salt and add if needed. Then cover the pan and let it cook for few minutes.

Put the gas off as gravy thickens and sprinkle over garam masala powder. Again put the lid on and leave it for few minutes.

Serve with rice or roti or paratha.

Note :

  1. Onion paste can also be used instead of chopped onion.

 

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