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We hope you got insight from reading it, now let’s go back to duck egg curry/hanser dimer kosha recipe. To cook duck egg curry/hanser dimer kosha you need 19 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to cook Duck egg curry/Hanser Dimer Kosha:
- Get 6 hanser dim/ duck eggs boiled and peeled (chicken eggs can also be used)
- Get 1 large potato cut into 6 pieces
- Take 1/2 onion thinly sliced
- Provide 1 1/2 onion roughly chopped
- You need 1 tomato chopped
- Provide 1 tablespoon ginger paste
- Use 1 1/2 tablespoon garlic paste
- Use 3-4 green chilies
- Provide to taste Salt
- Get 1 teaspoon sugar
- Take 1 teaspoon turmeric powder
- Get 1 1/2 teaspoon cumin powder
- Provide 1 1/2 teaspoon coriander powder
- Use 1 teaspoon red chilli powder
- Prepare 1 teaspoon Bengali garam masala powder
- Get 7 tablespoons mustard oil
- Provide 2 bay leaves
- Take 1/4 teaspoon cumin seeds
- Take 1 tablespoon chopped coriander leaves for garnishing
Instructions to make Duck egg curry/Hanser Dimer Kosha:
- With a fork prick the eggs and keep aside. This helps the spices to reach the inside of the egg.
- Make a paste of roughly chopped onions, tomatoes, ginger and garlic.
- In a kadai, take oil and heat it. Once the oil is hot, gently drop the eggs in the kadai.
- Fry the eggs till the outer cover turns golden and slightly crispy. Keep them aside.
- Then, fry the potatoes till the edges are slightly golden brown in colour. Keep them aside.
- To the same oil, add bay leaves, cumin seeds and sugar. Let the sugar caramelize but be careful not to burn the sugar. This gives a wonderful colour to your gravy.
- Now, add the sliced onions to the kadai. Saute them till translucent.
- Add the onion and tomato paste to the kadai. Also, add turmeric powder, cumin powder, coriander powder, red chilli powder and salt and continue sautéing for 2 minutes on medium flame.
- Add the potatoes, and about ¼ cup of water and continue cooking.
- Cook till you see oil leaving the sides of the pan.
- Now, add the eggs, garam masala and fold them along with masala.
- Add about ¼ cup of water and let it simmer till you achieve the desired consistency of the dimer dalna. Turn off the flame.
- Garnish with coriander leaves and serve dimer dalna with basanti polao, Bengali fried rice or hot steamed rice.
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