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A rich and spicy Bengali delicacy where hard-boiled duck eggs are slow-cooked in a luscious onion-tomato gravy. The thick, flavorful masala clinging to the eggs makes it a perfect companion for rice or luchis.
For 4 servings
Prepare Eggs and Potatoes
Shallow Fry Eggs and Potatoes
Build the Masala Base
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A rich and spicy Bengali delicacy where hard-boiled duck eggs are slow-cooked in a luscious onion-tomato gravy. The thick, flavorful masala clinging to the eggs makes it a perfect companion for rice or luchis.
This bengali recipe takes 70 minutes to prepare and yields 4 servings. At 629.38 calories per serving with 23.55g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow Cook the Masala (Koshano)
Simmer the Curry
Finish and Serve
Replace the duck eggs with large chunks of paneer (shallow-fried until golden) or fried vegetable koftas. Add them in the final stage of cooking.
Use chicken eggs instead of duck eggs. The boiling time for chicken eggs is slightly less, around 8-10 minutes for hard-boiled.
For a richer, creamier texture, add 2 tablespoons of well-whisked plain yogurt (at room temperature) or cashew paste after cooking the ginger-garlic paste. Cook until oil separates before adding tomatoes.
Duck eggs are an excellent source of complete protein, containing all essential amino acids required for muscle repair, growth, and overall body function.
This dish provides significant amounts of Vitamin B12 from the eggs, which is crucial for nerve function and red blood cell formation, as well as Vitamin A and D.
The combination of protein from eggs, complex carbohydrates from potatoes, and fats from the oil and ghee provides sustained energy, making this a hearty and fulfilling meal.
'Kosha' refers to the slow-cooking or sautéing process where spices, onions, and tomatoes are cooked down over low heat for an extended period until the oil separates. This technique develops a deep, rich flavor and a thick, luscious gravy that clings to the main ingredient.
Absolutely. While duck eggs have a richer yolk and a slightly gamier flavor that is traditional for this dish, chicken eggs are a perfectly good substitute. Simply reduce the boiling time to 8-10 minutes.
Mustard oil lends a distinctive pungent and sharp flavor that is characteristic of authentic Bengali cooking. While you can use another vegetable oil, you will miss out on the traditional taste profile.
The key to the deep color and flavor lies in two steps: frying the onions until they are deep golden brown, and the 'koshano' process of slow-cooking the masala until oil separates. If you rush these steps, the gravy will be lighter in color and less flavorful.
It is a rich and calorie-dense dish. Duck eggs are a great source of protein, vitamins, and minerals, but are also higher in fat and cholesterol than chicken eggs. It's best enjoyed in moderation as part of a balanced diet.
One serving of Hanser Dimer Kosha (approximately 2 eggs and some gravy) contains around 590-620 calories, primarily from the eggs, oil, and potatoes.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavors often deepen and taste even better the next day.