Bengali Egg Curry

Submitted by Jul 05, 2013   No comments   9,345 views   0 fav
Bengali Egg Curry

Eggs cooked in a thick spicy gravy.

Prep time 10 mins
Cook time 25 mins
Serves 2
Main Ingredients Egg

Bengalis love to have a thick gravy instead of runny ones. This is a traditional Bengali egg gravy known as Dim Kosha. Dim is eggs in Bengali and Kasha means a thick gravy. The trick is to cook the spices on a low heat for a few minutes to blend everything well. The prolonged cooking of the spices enhances the flavour of the gravy.


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  • 4 eggs hard boiled, peeled
  • 2 onions blended
  • 2 tomatoes roughly sliced
  • 2 dry red chilli
  • 1 bay leaf
  • 1 tsp sugar
  • 2 small cardamoms lightly crushed
  • 1 tsp fennel seeds
  • 1 tbsp ginger paste
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • salt to taste
  • 4 tbsp mustard oil

Bengali Egg Curry Ingredients

Bengali Egg Curry Ingredients


  1. Make slits on the boiled eggs.
  2. Heat 2 tbsp of the mustard oil in a wok till it reaches smoking point. Fry the eggs on a low to medium heat it light golden brown.
  3. Take them out and keep aside. Reduce the heat and add the remaining 2 tbsp of oil. Heat it till it again reaches the smoking point.
  4. Add the sugar and stir till it lightly caramelized.
  5. To this add the dry whole red chilli, fennel seeds, crushed cardamom seeds and the bay leaf. Sauté for a few seconds and add the onion paste.
  6. Fry for about6-7 minutes till light golden brown in colour. Add the ginger paste and fry for another 2-3 minutes.
  7. To this add the red chilli powder, turmeric powder, salt and the cumin powder. Fry till the oil separates. You can also add a little water if it starts to stick to the bottom of the wok.
  8. When the spices are fried add the tomatoes and cook of a low flame covered till they are soft and mushy. Then fry them for about 3 minutes till oil separates.
  9. To this add the eggs and mix lightly.
  10. Add about ½ a cup of water and mix well. Let it cook on a low to medium flame till it reaches boiling.
  11. Adjust the salt and once it reaches the desired consistency, turn off the heat and serve hot.

Serving Instructions

Serve it hot with Puris or steamed rice


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