Bengali Dimer kosha

Dimer kosha or Egg Bhuna is a very easy and tasty egg dish in Bengali cuisine. Every family has a different recipe for this dish, here I am sharing my favourite one.

Grilled Chicken Kabab with buffalo sauce - recipe by Foodie's Hut

Grilled Chicken Kabab with buffalo sauce


Dhone pata Murgi - recipe by Foodie's Hut

Dhone pata Murgi


Tomato khejur amsatta chutnye - Recipe by Foodie's Hut

Tomato khejur amsatta chutnye


  • 6 hard-boiled Eggs
  • To marinate egg
    • ½ tsp turmeric powder
    • ½ tsp Red Chilli powder
  • For tempering
    • 1 Bay leaf
    • 1 tiny stick of Cinnamon
    • 2 Green Cardamom
  • For gravy
    • ½ tsp Turmeric powder
    • ½ tsp Red Chilli powder
    • 1 tsp coriander powder
    • 1 Cup Onion paste
    • ¼ Cup Tomato paste
    • 1 tsp Ginger paste
    • 1 tsp Garlic paste
    • 2 Tbsp. chopped Onion
    • ¼ Cup chopped Coriander leaves
  • 3 Tbsp. mustard oil (  canola or vegetable oil also work)
  • Salt to taste


  1. In a small bowl, put all the ground spices for gravy, add tomato paste and a little bit of water (about 1 Tbsp.) with a help of a spoon give a stir to mix everything.
  2. Slit the hard boiled eggs with a help of a knife, that way, eggs can absorb all the flavour and seasoning.
  3. Marinate the boiled eggs with salt, turmeric powder and chilli powder.
  4. In a cooking pan preheats the oil over medium high heat, when oil is smoky hot, reduce the temperature to low.
  5. Add marinated eggs to the hot oil and stir with a spatula, then remove from oil and transfer to a plate.
  6. Add whole spices to the remaining oil along with chopped onions, cook for few seconds.
  7. Add onion paste, sprinkle some salt to it and continue cooking for few minutes or until the raw smell of onion has gone.
  8. Add the spice mixture/ paste and a little bit of water, give a good mix and continue cooking until oil is releasing from the masala.
  9. Add back cooked egg to the masala/ gravy and give a stir to mix everything well.
  10. Add about 1 ½ cup of water, chopped cilantro.
  11. Cover with lid and let it simmer for 2-3 minutes to thicken up the gravy.

Remove from heat and serve with cooked rice, Khuskhus, or any type of Indian bread

Recipe by: Shyamali Sinha