Hansher Dim Kosha (Bengali Style Duck Egg Spicy Curry)
Hansher Dim Kosha has always been my hot favourite and it’s such a dish which is actually close to my heart as it reminds me of Pishimoni. Among all the other awesome dishes the genius lady used to cook, this dish in particular had been her speciality. We the kids used to crave for Pishimonir banano Dim Kosha and yes, it’s always used to be with hansher dim (duck egg). Not only Pishimoni, even Maa cooks awesome dim kosha and it’s always been a family favourite.
In my house the craze for eggs is in a different level altogether. The better half of mine can literally survive on eggs. He doesn’t mind having eggs in breakfast, lunch and dinner and no matter what the status of my monthly ration is, my refrigerator always has eggs in abundance. We mostly eat hen eggs but for dim kosha, I always prefer duck eggs.
Hansher Dim Kosha is a popular Bengali recipe and can give a tough time to any exotic non vegetarian dish. The hard boiled egg are fried and cooked in a thick spicy gravy until it becomes more thicker and stick to the eggs. Using alu (potato) is completely optional. Potato is mostly used when you cook Dimer Dalna, very similar to dim kosha but yet different. But I like potato in almost everything and thus use it in kosha as well. Here’s how I make Hansher Dim Kosha.
- 4 hard boiled duck egg
- 1 big size half boiled potato, peeled and diced (optional)
- 1/2 cup tomato puree
- 2 standard size onion, roughly chopped
- 8 garlic clove
- 1 ginger (1 inch approx)
- 4 green chilli, slitted from middle
- 1/2 tea-spoon cumin seed
- 2 bay leaf
- 2 dry red chilli
- 1 cinnamon stick (1 inch)
- 4 green cardamon, lightly crushed
- 4 clove
- 1 star anise
- 1 tea-spoon turmeric powder (1/2 + 1/2)
- 1 tea-spoon cumin powder
- 1 tea-spoon coriander powder
- 1/2 tea-spoon red chilli powder (adjust according to tolerance)
- 1/2 tea-spoon kashmiri red chilli powder
- 1/2 tea-spoon garam masala powder
- 5 table-spoon mustard oil (2 + 3)
- salt, according to taste
- Make a fine paste of the onion. Remove and keep aside.
- Mix ginger and garlic and make a paste of them together. Remove and keep aside.
- Put vertical slit on the eggs so that the flavour of the spices can go inside.
- Rub the eggs with 1/2 tea-spoon turmeric powder and salt and shallow fry them in heated oil. Once they are fried, remove from the oil and keep aside.
- In the same oil, shallow fry the potato and keep aside.
- Heat the remaining oil in the same pan and temper with bay leaf, dry red chilli, cinnamon, cardamon, clove, star anise. Once they splutter, add cumin seed.
- Add onion paste and over low flame, sauté until it becomes thick.
- Add ginger-garlic paste and stir for another 2 minutes or until the raw smell of the paste goes off.
- Now, add the remaining turmeric powder, cumin powder, coriander powder, red chilli powder, kashmiri red chilli powder and salt. Sprinkle a little water and stir for 1 minute.
- Add tomato puree and lower the flame, stir and cook until the mixture turns thick and moisture starts evaporating.
- Add potato and eggs, give a quick mix and cover the lid.
- Lower the flame and cook for approximately 10 minutes. Check in between and make sure the thick gravy does not stick to the pan.
- Remove the lid and check for the consistency of the gravy. How you like it is upto you. The thicker you want, the longer you have to stir and cook.
- Sprinkle garam masala powder and give a quick mix.
- Turn off the flame and your Hansher Dim Kosha is ready to be served now.
Serve this dish with piping hot rice or with pulao. Bengali Basanti Pulao goes amazingly well with this.
Do try this and let me know in comments about how you like it. You can also tag me on Instagram using the handle @when_a_bong_cooks.
Happy Eating people!