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Dim Kosha (Bengali Egg Curry)


Hello!! Finally a post after a long time. This post has been in my drafts for the past few months. It is really hard to find time to do things when you have to run behind a naughty 20 months old toddler. Yes, my daughter Nikita is already 20 months old, how time flies!!! But I am glad I am here with her, savoring every minute, enjoying every new thing she learns to do. And this particular phase is even more exciting as she is learning to speak now. She tries to imitate some words from our vocabulary and from the rhymes/shows she watches and uses them at the appropriate time. Sometimes it takes us a while to figure out what she is saying, but we are astonished to see that she remembered the word she heard long ago and is able to use it!! And her playtime with Milo is super cute!! The way she hugs and kisses him, runs around him wherever he goes is just adorable! Well I have 24×7 entertainment in my life now :). Here’s a pic taken on Milo’s birthday this year! And that’s a homemade peanut butter cake with jam made for him!!


Coming to today’s recipe, I tasted this curry while I was on a vacation at Mandarmani, West Bengal. It is a beautiful beach town, about 120 Kms from Kharagpur. The best part about this beach is its beautiful shoreline. It is so smooth and flat that you can drive on the shore!! We drove on the shore for about 2 Kms and the water was just about 10 feet away. The waves splashing so close and the gentle breeze, it is the most wonderful experience!! We had a blast on the beach. I tried para-sailing and Jet ski for the first time. Para-sailing was scary, but once I got up in the air, the fear was replaced by awe. And jet ski, was pure bliss!! To top it off, the resort we stayed at served this wonderful egg curry for lunch. It was extremely spicy and tasty and very unlike the egg curries I make at home. We fell in love with it instantly and had it the next day also! Here I have tried to recreate that taste. Do forgive me if this is not the authentic Bengali flavor, but this is pretty much how it tasted at the resort. And we like it so much that, it has been made numerous number of times already!


Eggs (hard-boiled) – 6 no.

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Onions – 5 medium sized

Tomato –  4 large

Ginger-garlic (paste or freshly grated) – 1 Tbsp

Red chilli powder – 2 tsp

Coriander powder – 2 tsp

Green chillies – 3-4 no.

Curry leaves – 1 sprig

Coriander/Cilantro leaves (finely chopped) – 3-4 Tbsp

Garam Masala powder – 1 Tbsp

Salt – to taste

Oil – 2 Tbsp plus 2 Tbsp

Turmeric powder – 1/2 tsp

Kashmiri Red Chilli powder (or paprika) – 1 tsp


  1. Heat 2 Tbsp of oil in a pan and add the mustard seeds. Once the splutter, add the cumin seeds and let them brown for about 30 seconds. Then add the sliced onions and saute until they turn a beautiful brown. Take care to not burn the onions.
  2. Then add the ginger-garlic and cook until the raw smell goes away. Next. add the chopped tomatoes along with salt and cook until the tomatoes are mushy and thoroughly cooked. Add a little water to aid cooking, but the final curry is almost dry, no gravy.
  3. Meanwhile, peel the boiled eggs and make some slits on the outside. Heat another frying pan with 2 Tbsp of oil. Once the oil is hot, add the turmeric powder, Kashmiri red chilli powder, some salt and a sprig of curry leaves. The add the boiled eggs and cook on medium flame until the eggs are slightly brown all over. You will love the texture of the boiled eggs after this step!!
  4. Coming back to the dry gravy, add the red chilli powder, coriander powder and Garam masala and cook until the oil starts separating. Add in the fried eggs and gently mix. Turn off the heat and finish with chopped coriander leaves.


Serve with hot steamed rice!




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2 Responses to Dim Kosha (Bengali Egg Curry)

  • G’day Looks delicious and healthy indeed!
    Viewed via Nancy’s YBR!
    Cheers! Joanne

  • Kakoli Majumder says:

    While the recipe is interesting, it is not an authentic Dim Kosha recipe, not the way Bongs would cook it. We Bongs would not use the mustard cumin and curry leaves tadka…that’s more of a Western and southern India thingy. We would instead use whole green cardamom, cinnamon, clove, and bay leaf as the inital tadka or ‘phoron’ as Benaglis call it. Also, most Bongs would skip the coriander powder in this recipe. Also, half teh onions finely sliced and half grated works best.

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