A classic Bengali delight where hard-boiled eggs are simmered in a rich, spicy onion-tomato gravy. This semi-dry curry is packed with flavor and pairs perfectly with rice or luchis.
Prep15 min
Cook35 min
Servings4
Serving size: 1 serving(2 eggs with potato and gravy)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
A simple and delicious North Indian stir-fry made with thinly sliced pointed gourd and potatoes. This quick, everyday side dish is lightly spiced and pairs perfectly with dal and roti.
Rich, perfectly spiced Dim Kosha with soft Roti and homestyle Parwal Bhujia. A true Bengali comfort food experience!
This bihari dish is perfect for dinner. With 776.04 calories and 27.64g of protein per serving, it's a muscle-gain option for your meal plan.
fat
kashmiri red chili powder
(For color, adjust to taste)
1 tsp cumin powder
1 tsp coriander powder
0.5 tsp garam masala powder
1 pcs bay leaf
1 inch cinnamon stick
2 pcs green cardamoms (Slightly crushed)
2 pcs cloves
0.5 tsp sugar (Helps balance the flavors)
1.5 tsp salt (Adjust to taste)
1 cup water (Warm)
2 tbsp coriander leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Eggs and Potatoes
Hard boil the eggs for 10-12 minutes. Immediately transfer to an ice bath to cool, then peel them.
Using a knife, make a few shallow, lengthwise slits on the surface of each peeled egg. This helps them absorb the gravy.
Cut the boiled and peeled potatoes into halves or quarters.
2
Shallow Fry Eggs and Potatoes
Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium heat until it's slightly smoking.
Reduce heat, add a pinch of turmeric powder and salt to the oil.
Gently slide in the boiled eggs and fry for 2-3 minutes, turning them, until they develop a light golden, slightly blistered skin. Remove with a slotted spoon and set aside.
In the same oil, add the potato pieces and fry for 4-5 minutes until they are golden brown on all sides. Remove and set aside with the eggs.
3
Prepare the Masala Base (Kosha)
Add the remaining 2 tbsp of mustard oil to the same pan. Heat it up.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onions. Cook on medium-low heat, stirring frequently, for 10-12 minutes. The onions must be deeply browned and caramelized for the authentic 'kosha' taste and color. Do not rush this step.
4
Cook Aromatics and Spices
Add the ginger and garlic paste. Sauté for 1-2 minutes until the raw aroma disappears.
Add the tomato puree and slit green chilies. Cook for 3-4 minutes until the mixture thickens.
Lower the heat and add all the powdered spices: turmeric, Kashmiri red chili, cumin, and coriander powder. Mix well and cook for 5-7 minutes, stirring continuously. Add a splash of water if the masala starts to stick. Cook until the masala darkens in color and oil begins to separate from the sides.
5
Combine and Simmer
Add the fried potatoes and eggs back into the pan. Add salt and sugar.
Gently toss everything together for 2-3 minutes, ensuring the eggs and potatoes are thoroughly coated with the masala.
Pour in 1 cup of warm water and stir gently. Bring the curry to a boil.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 7-8 minutes. This allows the flavors to meld and the gravy to thicken to a rich, semi-dry consistency.
6
Garnish and Serve
Turn off the heat. Sprinkle the garam masala powder over the curry and give it a gentle stir.
Garnish with freshly chopped coriander leaves.
Let the Dim Kosha rest, covered, for at least 5 minutes before serving. This helps the flavors to settle.
Serve hot with steamed rice, luchi, porota, or roti.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
250 g Parwal (Pointed gourd, ends trimmed and lightly scraped)
200 g Potato (Peeled and thinly sliced into half-moons)
1 medium Onion (Thinly sliced)
3 tbsp Mustard Oil (For authentic flavor)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
2 pcs Green Chili (Slit lengthwise, optional)
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Coriander Powder
1 tsp Salt (Or to taste)
0.5 tsp Amchur Powder (Dry mango powder, for a tangy finish)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Vegetables
Wash the parwal thoroughly. Trim both ends and use a knife to lightly scrape the outer skin; do not peel it completely.
Slice the parwal into thin rounds, about 2-3 mm thick.
Peel the potato and slice it into thin half-moons, matching the thickness of the parwal.
Thinly slice the onion and slit the green chilies lengthwise.
2
Sauté and Cook the Bhujia
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is slightly smoky. This step is crucial to remove the oil's raw pungency.
Reduce the heat to medium, add the cumin seeds, and let them splutter for about 30 seconds.
Add the asafoetida, followed by the sliced onions and green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.
Add the sliced parwal and potatoes to the pan.
Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the vegetables. Mix everything thoroughly to ensure the vegetables are evenly coated with spices.
Cover the pan, reduce the heat to low, and let it cook for 10-12 minutes. Stir every 3-4 minutes to prevent sticking. The vegetables will cook in their own steam; do not add water.
Remove the lid and check if the vegetables are tender by pressing a piece of potato with a spatula. If not, cover and cook for another 2-3 minutes.
3
Crisp, Garnish, and Serve
Once the vegetables are tender, increase the heat to medium-high. Cook uncovered for 4-5 minutes, stirring frequently, until any excess moisture evaporates and the vegetables get slightly browned and crispy at the edges.
Turn off the heat. Sprinkle the amchur powder over the bhujia and give it a final mix.
Garnish with freshly chopped coriander leaves.
Serve hot with roti, paratha, or as a side dish with dal and rice.
