Hanser Dim Kosha Recipe | Bengali Duck Egg Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Bengali
Serves: 4
Ingredients
  • Egg, Hanser dim: 4, preferably duck egg
  • Potato, large: 1, cut into quarters
  • Onion: 1 cup, thinly sliced
  • Tomato: ½ cup, finely chopped
  • Ginger: 1”
  • Garlic: 4 cloves
  • Green chilli: 2
  • Tomato ketchup: 2 tsp
  • Warm water: ⅓ cup
  • Mustard oil: 3 tbsp
  • For Tempering Oil:
  • Bay leaf: 1
  • Dry red chilli: 1
  • Green cardamom: 3
  • Clove: 3
  • Spices:
  • Turmeric powder: 1½ tsp
  • Red chilli powder 2 tsp
  • Cumin powder: 1 tsp
  • Garam Masala powder: 1 tsp
  • Sugar: 1 tsp
  • Salt: 1 tsp
Instructions
  1. Boil egg with generous amount of salt. Peel and slit slightly lengthwise to absorb more flavours from curry masala. Or you can poke few times with a fork or skewer for the same.
  2. Heat mustard oil to smoking point in heavy bottomed pan and pan fry boiled eggs with dash of salt, turmeric and red chilli powder. Once eggs turn to dark red in colour remove from oil and keep aside.
  3. Fry potatoes in the same oil until slightly browned in colour. Remove and keep with eggs.
  4. Now add all ingredients under ‘For Tempering Oil’ in the remaining oil and fry until fragrant.
  5. Add onion into the oil and sauté for 1-2 mins.
  6. Pound ginger, garlic and 1 green chilli together and add to the frying onion along with remaining fresh green chilli. Mix everything and fry until moisture evaporates completely.
  7. Add chopped tomatoes and fry for another 3-5 mins or until tomatoes softened and raw smell is gone.
  8. Add all dry spices and fry until masala releases oil.
  9. Now bring on the secret of Restaurant-like Dim Kosha , Tomato Ketchup. It literally brings out the flavours of Hanser Dimer Kosha like nothing else.
  10. Add ⅓ cup warm water and keep stirring continuously until oil floats on top. Don’t get impatient and add all the water at a time. Add water little by little and keep stirring.
  11. Add fried potato and garam masala powder and continue koshano until potatoes are cooked.
  12. Finally add fried egg and mix everything carefully without slicing eggs off.
  13. Once done cover the pan and switch off the flame. Keep on stand by for 10-15 mins. This will help masala and eggs to incorporate the flavours.
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/bengali-hanser-dim-kosha-recipe/