Hasher Dim Kosha (Duck Egg Kosha)
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.
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
Subscribe to My YouTube Channel Mitar Cooking!
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.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!