Hearty and Flavorful Bengali style Egg Curry or “Dim Kosha” recipe for 3 people.

Ingredients:

• 6 boiled eggs
• 1 big size or 2 medium size tomatoes, finely chopped
• 1 large onion, finely sliced 
• 2-3 green chilies, slit
• 1 teaspoon freshly ground cumin seeds
• 1 teaspoon freshly ground coriander seeds
• 1 teaspoon Kashmiri red chili powder (adjust to taste)
• 1/2 teaspoon freshly grounded garam masala
• 1 or 2 bay leaves or Tej Pata 
• 1/2 teaspoon turmeric powder
• 1 teaspoon ginger paste
• 2 teaspoon garlic paste
• 2 tablespoons mustard oil (you can use any cooking oil if you prefer)
• Sugar ½ teaspoon 
• Salt, to taste
• Fresh cilantro (coriander leaves), chopped for garnishing , its optional 

Instructions:

• Prepare the Spices:
  • Grind the cumin seeds and coriander seeds and Kashmiri red chillies to a fine powder using a mortar and pestle or a spice grinder. Set aside.
  • Grind cloves, cinnamon stick and green cardamoms as “Garam Masala”, This will be your spice blend. This secret flavorsome will increase the aroma of your super simple egg curry.
• Prepare the Eggs:
  • Boil the eggs until they’re ½ boiled (about 8  minutes). 
  • Once boiled, let them cool.
  •  Then remove the egg cells and make a few slits on each egg using a knife. This will help the eggs absorb the flavors of the curry. 
  • Then coat the eggs with a pinch of salt and turmeric powder. 
  • Heat the cooking oil in a pan until it reaches its smoking point. 
  • Then, reduce the heat to medium and add the spice coated boiled eggs. 
  • Fry them for a few minutes until they turn slightly golden. 
  • Remove the eggs from the frying pan and set them aside. 
  • This will make your egg curry more tastier. 
• Prepare the Curry Base:

• • Put the sliced onions, garlic, tomato, ginger and chili into a mixer grinder and prepare a smooth paste. 
  • In the same pan, add a bit more oil if needed. 
  • Add 1 or 2 Bay leaves or Tej Pata.
  • Pour the smooth paste into the same frying pan sauté until they become translucent, and the raw smell disappears.
  • Add the ground cumin, coriander and dry Kashmiri red chili powder, turmeric powder, and a pinch of salt. Mix well and cook the spices for 2 to 3 minutes or so.
  • Add a splash of water and continue to cook the masala until the oil starts to separate from it. This indicates that the masala is well-cooked.
  • Now, add the fried eggs to the masala and coat them well with the spice mixture.
  • Add water to achieve your desired consistency of curry. Allow the curry to simmer for about 5-10 minutes, allowing the flavors to meld together.
  • Sprinkle freshly ground garam masala over the curry and give it a gentle stir.
  • Taste and adjust the seasoning, add more salt or slitted green chilis if needed.
  • Once the curry is ready, turn off the heat and garnish with freshly chopped cilantro. But it’s optional.

Serve the Dim Kosha hot with steamed rice, Pulao / Rice Pilaf or Indian bread like chapati or paratha. Enjoy your delicious Bengali-style egg curry with freshly ground spices and flavorsome ingredients!

Remember, cooking times and spice levels can be adjusted according to your taste preferences. Enjoy your delicious Bengali-style egg curry!

recipe video –