Recipe / food styling / photography by - Sunayana Gupta
Dimer kosha is one of the classic egg preparation from Bong cuisine. It is often made with or without gravy. Here we share you the recipe of dry dimer kosha which is perked up with robust spices. You can also add boiled potatoes to it. All cooking is done in mustard oil, with a hint of ‘Sugar’ for true Bengali flavors. Mustard oil being pungent, adds a beautiful taste and aroma. But, if prefer you can substitute it with vegetable or sesame oil.
How about planning a ‘Fusion’style lunch with a combination of some classic regional dishes ?
Garnish dimer kosha with some freshly chopped mint and serve with Hydrabadi style achaari aloo baingan or Punjabi style gajar matar ki subzi along with Bengali cholar dal and Konkani kele koddel curry (Plantain curry with coconut milk).
Did you missed to try our tongue tickling recipes of…..
Bengali style matar ki chaat
famous pani puri and
Manglorean banana buns ??
Dimer Kosha
Dimer kosha is one of the classic egg preparation from Bong cuisine. It is often made with or without gravy. Here we share you the recipe of dry dimer kosha which is perked up with robust spices.
Preparation Time : 5 minutes Cooking Time : 20 minutes
Category : Dry Vegetables Cuisine : Servings : 2 servings
Author : Sunayana Gupta
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Recipe Ingredients
Dimer Kosha is ready. Serve as suggested above.
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