D is for Dim Kosha and Dhokar Dalna

The A-Z series that I had started is still very much in its fledgling state. With each letter I am even more confused with the wide array of dishes that deserve a place. Thinking of D, I made Dim er Devil, Doi Maachh, thought of making Dhokar Dalna but skipped as it was too much work and then finally decided to give Dim Kosha the place that it so rightly deserves. Well, at least I think so. I love eggs, simply love, love them and when it is the letter "D", Dim or Eggs are in the forefront in my dictionary.

This time the Dim Kosha was made with "Haansher Dim" or Duck eggs. The husband-man has this uncanny fondness for Duck Eggs. It might be something about the town he is from, for anyone who is from there reserves a certain reverence for "Haansher Dim". Now my family was not keen on Duck eggs and it is Murgi ke ande in round wire baskets sold by Maulbi ji  which were staple in our home, so this longing for Duck eggs took me long to understand.

The first time I had Duck Eggs was when I visited my in-law's house in this laid back town which is few hours away from Kolkata and has an abundance of lush greenery.I could sense that the whole family was very excited about Haansher Dim and the kosha that would follow. The husband-man was brimming at the possibility of finally treating me to this delicacy.The way they went on about it, you would think it was some expensive caviar from France, but then really who likes French caviar? There was some uncertainty about the "dimwala" running out of duck eggs and finally when the guy rang his cycle bell around 11 in the morning, everyone ran to the gate expecting a miracle.

When I saw the eggs, they seemed pretty ordinary to me albeit larger. There was nothing ordinary about the Kosha that followed though. It was out of this world and the yolks of those eggs were more creamier than I could imagine.

No wonder that when years later, husband-man found Duck Eggs at the Asian grocery store, he was overjoyed. So was my friend N, who is from the same town and thus shares a similar love for Duck Eggs. In spite of  this we stuck to organic Chicken eggs for the larger part of our life and duck eggs remained an occasional treat.

Recently when the husband-man declared that he is going to get "Haansher Dim", LittleSis incredulously asked "Dim ta haanshbe?"-- "Will the egg laugh?". And then with great curiosity in her mind and hope in her heart she tagged along to see an egg that will laugh, a "Haansher Dim". *Haanshi = Laughter in Bengali

The eggs did not laugh much to her disappointment but the kosha turned out to be lovely.
But to be honest I feel that the duck eggs from the Asian sores at times have a  smell that is not very becoming to me and so I am not a big fan.

Dim er Kosha is a very popular egg dish in Bengali households. Some families like mine call it the dim er dalna. The Kosha is a more spicier version of the dalna where the gravy is thick and the HOT quotient is high.The term "kosha" in Bengali means to cook the spices for a long time which brings out their flavor. In this case the "Dim Kosha" is usually a dish with thick, clinging gravy that is also spicier. You can use either Chicken Eggs or Duck eggs for this recipe.

Dim Kosha -- the Bengali Egg Curry

Start off with 4 Eggs. Well of course you can do with more or less but 4 is the number in my home, an egg per head.

Now boil the eggs. I could have told you how but Alton Brown does a better job of it. I have often boiled eggs for more than 10 minutes and nothing has happened. But same might not hold for you.

After you have peeled the eggs do not eat them. I know it is hard to resist a warm boiled egg with salt and pepper but we will do that tomorrow.

Score the tip of the eggs with a knife and rub the eggs with pinch of turmeric powder, red chilli powder and salt. I usually skip the chilli powder at this point.

Heat about 3 tbsp Mustard oil in a Kadhai/saucier.

When the oil is hot hot, gently put in the boiled eggs and fry them until their skin is red and crinkly, like a man who has been shut in the sauna for too long. If you are like me and want your eggs to be soft, don't fry them that hard.Take out the eggs in a separate plate and concentrate now on the gravy part.

Add some more oil to the Kadhai if needed.

Temper the hot oil with
2 Tej Pata/Bay Leaf
1/2 tsp of PaanchPhoron
Note:  Sometimes I use 1/2 tsp of Cumin seeds instead of Paanch phoron

When the spices sizzle add
1 medium sized onion chopped in small pieces
4 green chilli slit through the center
Note: Instead of chopped onion, you can use onion paste. To make onion paste fry the onion until soft and then make a paste .

Sprinkle about 1/2 tsp of sugar and fry the onion until the onion is soft and turning brown on the edges while is translucent at the center

Now add
1/4 tsp garlic paste
1" ginger grated
1/2 tsp of red chilli powder
a pinch of Turmeric powder

Sprinkle little water and saute for a couple of minutes

Next is a very important thing that is simple but makes the result great.
Add about 1 heaped tbsp of Tomato paste. If you don't have that, don't fret. Just add same amount of Tomato Ketchup

After sauteing for a minute, add 1 small sized ripe tomato chopped. Fry till the tomato is all mushed up and cooked.  There should not be any raw smell and you will see oil seeping out of the edges

Now add about 1 tsp of Bhaja Masla and fry for a minute

Add about 3/4th cup of warm water, salt to taste and let the gravy simmer to a boil.

When the gravy starts boiling, add the eggs. Reduce heat and let the gravy simmer until it is thick with a slick layer of oil floating on top.Taste and adjust for spices.

Serve with rice.

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