Hansher Dimer Curry with Bengali Luchi

Instructions

1. 1

   Prepare Eggs and Potatoes

   • Place duck eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes to hard-boil. Drain and transfer to an ice bath to cool.
   • Once cool, peel the eggs and gently make 2-3 shallow slits on the surface of each egg. This helps them absorb the curry flavors.
   • In a small bowl, toss the peeled eggs with a pinch of turmeric powder and salt.
   • Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium heat. Gently fry the eggs for 2-3 minutes until they are light golden. Remove with a slotted spoon and set aside.
   • In the same oil, add the cubed potatoes and fry for 5-7 minutes, stirring occasionally, until golden brown on all sides. Remove and set aside.
2. 2

   Temper Spices and Sauté Aromatics

   • Add the remaining 2 tbsp of mustard oil to the same pan. Heat until it is pungent and slightly smoking, then reduce the heat to medium.
   • Add the whole spices: bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
   • Add the finely chopped onions and sauté for 7-8 minutes, stirring frequently, until they turn soft and golden brown.
   • Add the ginger and garlic paste. Cook for another 1-2 minutes until the raw aroma disappears.
3. 3

   Cook the Masala (Koshano)

   • Reduce the heat to low. Add the powdered spices: turmeric, red chili, cumin, and coriander powder. Stir continuously for 30 seconds to prevent burning.
   • Add the tomato puree and slit green chilies. Mix well and increase the heat to medium.
   • Cook this masala mixture, stirring often, for 8-10 minutes. This 'koshano' step is crucial; continue until the masala darkens in color and oil begins to separate from the sides.
   • Add the fried potatoes, salt, and sugar. Stir gently to coat the potatoes evenly with the masala and cook for 2 minutes.
4. 4

   Simmer the Curry

   • Pour in 2 cups of hot water and stir well. Bring the gravy to a rolling boil.
   • Cover the pan, reduce the heat to low-medium, and let it simmer for 10-12 minutes, or until the potatoes are tender and easily pierced with a fork.
   • Gently slide the fried duck eggs into the simmering gravy. Stir carefully to submerge them.
5. 5

   Finish and Serve

   • Sprinkle the garam masala powder and drizzle the ghee over the curry.
   • Give it a final gentle stir and simmer for another 2 minutes to let the finishing flavors meld.
   • Turn off the heat. Garnish with fresh chopped coriander leaves.
   • Let the curry rest, covered, for at least 10 minutes before serving. This allows the flavors to deepen. Serve hot with steamed basmati rice.