Wednesday, May 11, 2016

Kosha Dim - Bengali Egg Curry

Though we love my usual egg curry recipe, I was craving something new to try (and without coconut in it since I had made thai curry the previous day) and came across this recipe and the fiery color of the curry caught my eye. I followed this recipe with a few modifications and it resulted in a finger-licking gravy that was spicy and had a hint of sweetness going through it that helped deepen the flavor.

The important aspect is to cook on a low to medium flame for a longer time so the masala comes together really well and is smooth.It goes great with rice especially and also rotis. 

DIM KOSHA - Bengali Egg Curry


Eggs, hard boiled - 4 to 6, peeled
Onion - 1 large, finely chopped
Tomato puree - 1/3 cup + 1 tbsp of tomato ketchup
Ginger - 3/4 inch piece, minced
Garlic - 2 to 3 cloves, minced
Green Chillies - 2, slit
Chilli powder - 1 tsp (or to taste) + a few shakes more to fry eggs
Turmeric powder - half tsp
Garam Masala or Egg Curry Masala - 3/4 tsp 
Sugar - half to 1 tsp
Salt - to taste 
Cumin seeds- half tsp
Mustard seeds - quarter tsp

Bay Leaf - 1, small
Oil - 2 tbsp + 1 tsp (traditionally mustard oil is used, but I didn't)

1) Hard boil eggs: Place eggs in a bowl of water (covered) and bring to a boil. Once water boils, switch off stove, cover and allow to rest for 20 minutes. Drain hot water and add cold water, leave for a few minutes before peeling. 

2) Score eggs on sides, Heat 1 tsp of oil in a medium hot pan and add salt, turmeric and a small sprinkle of chilli powder and gently place boiled eggs and fry for a few minutes till they take on a nice color. Keep stirring them so the skin doesn't get scorched to much  on one side. Set this aside 

3) Heat 2 tbsp oil and add the mustard, bay leaf and cumin seeds, follow with green chillies, onion, ginger, garlic and fry for a few minutes before adding salt, sugar and allow this to cook on a medium flame for about  8 to 10 minutes or so, until onions soften and start to caramelize a bit. 

4) Next add turmeric powder, tomato puree, chilli powder and garam masala/egg curry masala and stir and allow this to continue to cook on a medium or medium low flame until the masala is well cooked - you may have to stir frequently to avoid it from burning. Add about a cup or so of water and allow this to simmer for 20 minutes or so. 

5) Adjust water to desired thickness and slip in the eggs at this point and allow to cook for another 5 to 10 minutes before curry is ready.

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