Hasher Dim Kosha Recipe (Duck Egg Kosha)

5 from 1 vote
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Haser Dim Kosha is a popular traditional dish hailing from Bangladesh and West Bengal.This delicious culinary delight is known for its rich flavors, aromatic spices, and the perfect balance of textures.

The name “Haser Dim Kosha” translates to “Duck Egg Curry with a Thick Sauce,” and it is a favorite among locals and visitors alike.

The dish features boiled duck eggs cooked in a gravy made with spices, onions, garlic, ginger, and tomatoes. Here are the simple instructions to follow to cook this dish at home.

Hasher Dim Kosha

Key Takeaways:

  • Haser Dim Kosha is a popular traditional dish from Bangladesh and West Bengal, known for its rich flavors and balanced textures.
  • It offers a robust combination of flavors, including savory, spicy, and tangy elements, creating a superb taste experience.
  • Haser Dim Kosha pairs well with steamed rice, roti, paratha, or other accompaniments like naan or pulao.
  • There are alternative egg curry dishes like Anda Masala, Egg Curry with Coconut Milk, Egg Korma, and Egg Bhurji to explore.

The Ingredients:

  • Duck Egg: 8 pieces (boiled and removed shell)
  • Onions: 2 pieces (chopped)
  • Ginger-Garlic Paste: 4 tbl spoons
  • Tomato: 1 (chopped)
  • Turmeric Powder: 1 tbl spoon
  • Red Chili Powder: 1 tbl spoon
  • Kashmiri Red Chili Powder: ½ tbl spoon
  • Coriander Powder: ½ tsp
  • Cumin Powder: ½ tsp
  • Roasted Cumin Powder: 1 tbl spoon
  • Bay Leaves: 2
  • Cinnamon Sticks: 2
  • Green Cardamoms: 2
  • Coriander Leaves 2 tbl spoons
  • Mustard Oil 2 tbl spoons
  • Salt to Taste

How to Cook Hasher Dim Kosha (Step by Step Images?

1. Place a pan on the clay stove.

Placing a pan on the clay stove

2. Coat the boiled duck eggs with salt, turmeric powder, and red chili powder.

Coating the boiled duck eggs with salt, turmeric powder, and red chili powder.

3. Pour oil into the pan. Add the eggs to the hot oil and pan-fry them.

Frying duck eggs

4. Take them out and transfer them to a plate once lightly fried.

Taking out duck eggs from pan

5. Add bay leaves, cumin seeds, cinnamon sticks, and green cardamom to the pan.

Adding bay leaves, cumin seeds, cinnamon sticks, and green cardamom to the pan

6. When the whole spices start releasing their flavors, add chopped onions and fry them until golden brown.

Adding chopped onions and frying them until golden brown

7. Add tomatoes and a little bit of salt. Give them a good stir.

Adding tomatoes, salt and stirring

8. Once the tomatoes become soft, add ginger-garlic paste and stir well.

Adding ginger-garlic paste and stirring

9. A thick paste will form. Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, and cumin powder. Mix well.

Adding turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, and cumin powder

10. Add a little bit of water and sauté the spices.

Adding a little bit of water

11. Then add more water according to desired gravy consistency.

add more water according to desired gravy consistency

12. After the water comes to a boil, add lightly fried boiled duck eggs and salt.

Adding lightly fried boiled duck eggs

13. Once the gravy thickens, add roasted cumin powder and mix well.

Adding roasted cumin powder

14. Sprinkle coriander leaves and pour the Haser Dim Kosha into a serving bowl. Serve it with steamed rice, jeera rice, pulao, hot roti or paratha, or naan.

Sprinkling coriander leaves and pouring Haser Dim Kosha into a serving bowl

Recipe Card:

Hasher Dim Kosha

Hasher Dim Kosha (Duck Egg Kosha)

By Mita Mondal
Hasher Dim Kosha is a traditional dish originating from Bangladesh and West Bengal. The dish features boiled duck eggs cooked in a flavorful gravy made with a variety of spices, onions, garlic, ginger, and tomatoes.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 8 pieces Duck Egg (boiled and shell removed)
  • 2 pieces Onion (chopped)
  • 4 tablespoons Ginger Garlic Paste
  • 1 piece Tomato (chopped)
  • 1 tablespoon Turmeric Powder
  • 1 tablespoon Red Chili Powder
  • ½ tablespoon Kashmiri Red Chili Powder
  • ½ tablespoon Coriander Powder
  • ½ tablespoon Cumin Powder
  • 1 tablespoon Roasted Cumin Powder
  • 2 pieces Bay Leaves
  • 2 pieces Cinnamon Stick
  • 2 pieces Green Cardamom
  • 2 tablespoons Coriander Leaves
  • 2 tablespoons Mustard Oil
  • Salt to Taste

Instructions
 

  • Place a pan on the clay stove.
  • Coat the boiled duck eggs with salt, turmeric powder, and red chili powder.
  • Pour oil into the pan. Add the eggs to the hot oil and pan-fry them.
  • Take them out and transfer them to a plate once lightly fried.
  • Add bay leaves, cumin seeds, cinnamon sticks, and green cardamom to the pan.
  • When the whole spices start releasing their flavors, add chopped onions and fry them until golden brown.
  • Add tomatoes and a little bit of salt. Give them a good stir.
  • Once the tomatoes become soft, add ginger-garlic paste and stir well.
  • A thick paste will form. Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, and cumin powder. Mix well.
  • Add a little bit of water and sauté the spices.
  • Then add more water according to desired gravy consistency.
  • After the water comes to a boil, add lightly fried boiled duck eggs and salt.
  • Once the gravy thickens, add roasted cumin powder and mix well.
  • Sprinkle coriander leaves and pour the Haser Dim Kosha into a serving bowl. Serve it with steamed rice, jeera rice, pulao, hot roti or paratha, or naan.

Video

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Notes

I use fresh ingredients to make this dish right from the duck eggs to the spices, onions and tomatoes, ginger and garlic. This will add to the taste and flavor of the kosha.
Have patience while cooking this dish because slow cooking is the key. When the dish is cooked for a long time over a low heat, it helps the rich flavors to develop and mix with the other ingredients properly resulting in an aromatic and thick gravy.
You can add tomato puree or finely chopped fresh and ripe tomatoes to add a hint of tanginess to the dish and even temper it with clarified butter (ghee) for a more authentic taste.
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