How to Make Hanser Dim Kosha

How to Make Hanser Dim Kosha/ Duck Egg Curry Recipe

Kosha means frying onion, tomato, and spice mix in oil for a longer period over medium-high flame, and water is added little by little and cooked until the spices are well cooked and changed color to blackish and also the oil start releasing from the gravy. Dim Kosha comes with thick onion blackish or dark brownish colored gravy. It goes well with Paratha or luchi (puri), but it is not a good combination with plain rice. Dimer jhol or dalna is yellow colored light watery jhol (or you can say also stew), which can go well with white rice. Hanser Dim Kosha is tastier than regular Dimer Jhol due to adding more oil and spices.

Here I am using hanser dim (duck egg) because it enhances the taste and texture of Kosha. Duck egg yolks are Golden in color and tastier than regular poultry eggs, and the Albumen (white portion) is harder than poultry eggs.

Equipment used

1. Blender
2. Mixing bowl
3. Kadai
4. Spatula

Ingredients

1. Duck eggs-4
2. Potato-2
3. Onion-2
4. Chopped tomato-1
5. Oil-2 tbsp
6. Turmeric powder-1 tbsp
7. Red chili powder-1 tbsp
8. Cumin & coriander powder-1 tbsp
9. Garam masala powder-1/4 tbsp
10. Bay leaf-1
11. Cloves-2
12. Cinnamon-1/4 inch
13. Cardamom-1
14. Pepper corn-3
15. Ginger garlic and red chili paste-1 tbsp
16. Salt to taste

How to Make Hanser Dim Kosha/ Duck Egg Curry Recipe

Take 4 boiled duck eggs and 2 potatoes in a mixing bowl, and add salt, turmeric powder, and red chili powder.

Give a nice mix.

Heat oil in a Kadai

Add the eggs to hot oil and fry them for 2 minutes or till the color changes to light brown

After frying the eggs add the potato to the same oil and fry them for 2 minutes

Now add bay leaf and whole spices (cardamom, cinnamon, cloves, and peppercorn) for tempering

Add the chopped onions, and fry them till they become soft, but don’t make them crispy ( idea is to make the gravy thick with soft onion which will be melted afterward)

Now add ginger-garlic and red chili paste

Add the chopped tomato and salt ( as salt helps to melt the tomato)

Add turmeric, cumin-coriander, and red chili powder

Now add a little (1-2 tbsp) water (to prevent burning of the spices) and add garam masala;

 Stir them continuously till the spices are cooked well.

Now add the fried potato and sauté them for 10-12 seconds

Add water (2 cups) and cover the lid and allow them to cook for 5-6 minutes

Open the cover and add the fried eggs (give a small cut in one side of the eggs before adding in the gravy)

Turn off the flame and transfer them to a serving plate and serve hot with paratha or luchi or fried rice.

If you like this recipe then you can go for my other egg recipes

Egg Fritters Curry

dim posto /egg poppy seed curry

haser dimer jhol

How to Make Hanser Dim Kosha

Kosha means frying onion, tomato, and spice mix in oil for a longer period over medium-high flame, and water is added little by little and cooked until the spices are well cooked and changed color to blackish and also the oil start releasing from the gravy. Dim Kosha comes with thick onion blackish or dark brownish colored gravy. It goes well with Paratha or luchi (puri), but itii s not a good combination with plain rice. Dimer jhol or dalna is yellow colored light watery jhol (or you can say also stew), which can go well with white rice. Hanser Dim Kosha is tastier than regular Dimer Jhol due to addin gmore oil and spices.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Bengali, Indian

Servings 2

Calories

Equipment

• blender
• A kadai or a fry pan
• mixing bowl
• Spatula

Ingredients

  

• 4 Duck egg
• 2 Potato
• 2 Onion
• 1 tomato (chopped)
• 2 tbsp oil
• 1 tbsp  turmeric powder
• 1 tbsp red chili powder
• 1 tbsp cumin-coriander powder
• 1/4 tbsp Garam masala
• 1 bay leaves
• 2 Cloves
• 1/4 inch cinamom stick
• 1 Cardamom
• 3 Peppercorn
• 1 tbsp Gingergarlic and red chili paste
• salt

Instructions

 

• Take 4 boiled duck eggs and 2 potatoes in a mixing bowl, and add salt,turmeric powder, and red chili powder.
• Give a nice mix.
• Heat oil in a Kadai
• Add the eggs to hot oil and fry them for 2 minutes or till the color changes to light brown
• After frying the eggs add the potato to the same oil and fry them for 2 minutes
• Now add bay leaf and whole spices (cardamom, cinnamon, cloves, and peppercorn) for tempering
• Add the chopped onions, and fry them till they become soft, but don’t make them crispy ( idea is to make gravy thick with soft onion which will be meltedafte rward)
• Now add ginger-garlic and red chili paste
• Add the chopped tomato and salt ( as salt helps to melt the tomato)
• Add turmeric, cumin-coriander, and red chili powder
• Now add a little (1-2 tbsp) water (to prevent burning of the spices) and add garam masala;
• Stir them continuously till the spices are cooked well.
• Now add the fried potato and sauté them for 10-12 seconds
• Add water (2 cups) and cover the lid and allow them to cook for 5-6 minutes
• Open the cover and add the fried eggs (give a small cut in one side of theeggs before adding in the gravy)
• Turn off the flame and transfer them to a serving plate and serve hot with paratha or luchi or fried rice

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