East Indian
Dim Kosha (Bengali Dry-Roasted Egg Curry)
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Dim Kosha (Bengali Dry-Roasted Egg Curry) is East Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Hard boil the eggs, peel them, and prick each a few times so the masala can cling.
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Heat the mustard oil in a pan and shallow fry the eggs until the skins blister and turn a light brown, then set them aside.
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In the same oil, temper the bay leaf, then add the finely sliced onion and fry until deeply caramelised, about 12 minutes; this long dark fry, not a wet gravy, is what makes it kosha rather than curry.
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Add the ginger garlic paste and cook a minute, then add the chopped tomato, red chili powder, turmeric, coriander powder and cumin, and bhunno 8 minutes until the oil separates cleanly.
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Return the fried eggs to the pan with just enough water to loosen the masala, and cook uncovered 6 minutes, turning the eggs so they take on the dark, thick coating and almost no gravy remains.
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Finish with garam masala and coriander leaves, and serve hot with rice or roti.
Serve it with
A East Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Dim Kosha (Bengali Dry-Roasted Egg Curry), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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The protein alongside
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What it is eaten with
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Dim Kosha (Bengali Dry-Roasted Egg Curry) carries eggs. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | Yes | Aloo Posto (Potato in Poppy Seed Paste) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 250 kcal
- Protein
- 13 g
- Carbs
- 9 g
- Fat
- 18 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 480 mg
- Saturated fat
- 4 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Dim Kosha (Bengali Dry-Roasted Egg Curry) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.