Hanser Dimer Kosha/ Duck egg curry
Hanser Dim/duck egg reminds me of my sister, who used to hate eating hanser dim due to some reason. So whenever my mother cooked hanser dim for me, she cooked murgir dim for my sister. And while serving her, my mother would try to recognize murgir dim as murgir dim is smaller than hanser dim. But off course, often my mother messed up and my sister use to get angry seeing hanser dim on her plate. Hanser dimer kosha has been my favorite. Whenever I use to go on vacations from hostel, my mother use to make it a point to cook hanser dim at least for one meal.
Serve this dim kosha or dalna with vegetable fried rice, basanti polao or steamed rice.
Course: Main course
Cuisine: Bengali(Indian)
Preparation time: 5 mins
Cook time: 30 mins
Servings: 6
Ingredients
- 6 hanser dim/ duck eggs boiled and peeled (chicken eggs can also be used)
- 1 large potato cut into 6 pieces
- ½ onion thinly sliced
- 1 ½ onion roughly chopped
- 1 tomato chopped
- 1 tablespoon of ginger paste
- 1 ½ tablespoon of garlic paste
- 3-4 green chilies
- Salt to taste
- 1 teaspoon of sugar
- 1 teaspoon of turmeric powder
- 1 ½ teaspoon of cumin powder
- 1 ½ teaspoon of coriander powder
- 1 teaspoon of red chili powder
- 1 teaspoon of Bengali garam masala powder
- 7 tablespoons of mustard oil
- 2 bay leaves
- ¼ teaspoon of cumin seeds
- 1 tablespoon of chopped coriander leaves for garnishing
Directions
- With a fork prick the eggs and keep aside. This helps the spices to reach the inside of the egg.
- Make a paste of roughly chopped onions, tomatoes, ginger and garlic.
- In a kadai, take oil and heat it. Once the oil is hot, gently drop the eggs in the kadai.
- Fry the eggs till the outer cover turns golden and slightly crispy. Keep them aside.
- Then, fry the potatoes till the edges are slightly golden brown in color. Keep them aside.
- To the same oil, add bay leaves, cumin seeds and sugar. Let the sugar caramelize but be careful not to burn the sugar. This gives a wonderful color to your gravy.
- Now, add the sliced onions to the kadai. Saute them till translucent.
- Add the onion and tomato paste to the kadai.
- Also, add turmeric powder, cumin powder, coriander powder, red chili powder and salt and continue sautéing for 2 minutes on medium flame.
- Add the potatoes, and about ¼ cup of water and continue cooking.
- Cook till you see oil leaving the sides of the pan.
- Now, add the eggs, garam masala and fold them along with masala.
- Add about ¼ cup of water and let it simmer till you achieve the desired consistency of the dimer dalna.
- Turn off the flame.
- Garnish with coriander leaves and serve dimer dalna with basanti polao, Bengali fried rice or hot steamed rice.
Step by step instructions to prepare Hanser dimer kosha
With a fork prick the eggs and keep aside. This helps the spices to reach the inside of the egg.
Make a paste of roughly chopped onions, tomatoes, ginger and garlic.
In a kadai, take oil and heat it. Once the oil is hot, gently drop the eggs in the kadai.
Fry the eggs till the outer cover turns golden and slightly crispy. Keep them aside.
Then, fry the potatoes till the edges are slightly golden brown in color. Keep them aside.
To the same oil, add bay leaves, cumin seeds and sugar. Let the sugar caramelize but be careful not to burn the sugar. This gives a wonderful color to your gravy.
Now, add the sliced onions to the kadai. Saute them till translucent.
Add the onion and tomato paste to the kadai. Also, add turmeric powder, cumin powder, coriander powder, red chili powder and salt and continue sautéing for 2 minutes on medium flame.
Add the potatoes, and about ¼ cup of water and continue cooking.
Cook till you see oil leaving the sides of the pan.
Now, add the eggs, garam masala and fold them along with masala.
Add about ¼ cup of water and let it simmer till you achieve the desired consistency of the dimer dalna. Turn off the flame.
Garnish with coriander leaves and serve dimer dalna with basanti polao, Bengali fried rice or hot steamed rice.
