|Bengali style Dim Kosha|
What is difference between dimer jhol and dim kosha?
We Bengalis normally prefer dimer jhol on regular basis. Preparation of dimer jhol is very much similar to the dim kosha but there is subtle difference. Dim kosha is more spicy and rich compared to ordinary dimer jhol. We do not use whole garam masala in our day-to-day basis dimer jhol or egg curry. Dimer jhol is a runny watery kind of gravy whereas dim kosha represents thick gravy.
How long to boil an egg to get soft boiled egg?
Eggs are quite common in my kitchen and each of my family member loves egg especially our daughter. Almost everyday she prefers her egg to be 7- minute boiled. I will tell you why 7 minutes boil. Boiling a egg for 7 minutes gives a barely set yolk and she loves this soft boiled egg. Boiling an egg for 5 minutes gives a runny yolk though. If you prefer a hard boiled egg then you should boil the egg for 8 to 10 minutes.
While cooking this dim kosha I boiled the eggs for 7 minutes. I made slit on the skin of the egg which allowed to enter salt inside the egg and when your egg is soft boiled, salt enters to the yolk too.
Many people does not prefer to fry the eggs and they directly put them into gravy. Dim kosha is special and we eat it occasionally so I would suggest them to fry the eggs which gives a different taste to the eggs. Once you fry them well with spices, the outer part becomes little hard and when you bite inside it is soft. I believe you will enjoy this taste.
You can use any oil to cook this dish, however, I would recommend mustard oil for this recipe to get the authentic taste.
Preparation time: 10 minutes
Cooking time: 30 minutes
Dim Kosha or Bengali style Egg Kosha or ডিম কষা
Eggs – 3
Potato – 2 medium, cut into 4 pieces, par boiled
Onion – 2 to 3 medium, finely chopped
Ginger Paste – 1 teaspoon
Garlic Paste – 1 teaspoon
Turmeric Powder – 1 teaspoon
Red Chilli Powder – 1 teaspoon (approx.)
Cumin Powder – 1 teaspoon
Coriander Powder -1 teaspoon
Tomato – 1 small, chopped
Bay leaf – 1
Dry Red Chilli – 1
Cinnamon stick – 1/2 inch
Green Cardamom – 1 or 2
Clove – 1 or 2
Green Chillies – 2
Cumin seeds – 1 teaspoon
Salt to taste
Sugar – 1/2 teaspoon (optional)
Mustard Oil – 4 to 5 tablespoon
1. Boiled the eggs for 7 to 8 minutes. Cool them and peel the shell.
2. Make slit on the eggs using knife and keep aside.
3. Heat oil (2 tablespoon) in a wok and fry the parboiled potatoes with little salt and turmeric powder and take them out and keep aside.
4. Add little oil in the same wok and fry the boiled eggs with little salt, turmeric powder, red chilli powder until they are golden. Keep them aside.
5. Now add remaining oil in the wok and add dry red chilli and bay leaf.
6. Next add cumin seeds and whole garam masalas (cinnamon, cardamom, clove). Sauté them for few seconds.
7. Now add chopped onion and fry them till them are translucent. You can add little sugar and salt while frying them.
8. Neat add garlic and ginger paste and cook until the raw smell is gone.
9. Now it is time to add chopped tomato and green chilli and cook until the tomatoes are soft and tender.
10. Next add all the dry spices including turmeric powder, cumin powder, coriander powder, red chilli powder and salt to taste. Mix them well.
11. Now add little bit of water and cook all the spices and later add 1 cup of water.
12. Now add fried eggs and potatoes and allow it to boil for few minutes. Cover with a lid and after some time switch off the gas and serve hot with roti, paratha or rice.