A Bengali style dim kosha/egg ghee roast

With a huge Bengali festival called Durga Puja just over, I lashed out my inner Bengali with an egg ghee roast and “Gobind bhog” rice (an aromatic small grain rice native to Bengal which was used to make food for the gods) with “gondhoraj lebu” (Almost like kaffir lime). Needless to mention, I lugged 5 kgs of that rice all the way from Kolkata to Delhi to Frankfurt to Paris.

I really can do ANYTHING for the sake of Gobindbhog. If you ever get a chance to read this one the menu ANYWHERE, you know who to call.


4 boiled and peeled Eggs (I use an easy technique of peeling eggs by putting the boiled egg in a covered glass jar with a few spoon of water and shaking vigorously, works like magic)
1 big Onion chopped
1 Tomato  chopped
1 Green chilli
1 Onion Paste
1 tsp Ginger Paste  and Garlic Paste each
1 tbsp Turmeric powder
1 tbsp paprika
1 tbsp Garam Masala powder
2 Bay Leaves and 1 tsp nigella seeds
Sugar – ½ tbsp
Salt per taste and Mustard oil


  • Cover the boiled eggs with salt and turmeric powder and fry them lightly in a pan for 2-3 minutes and keep them aside.
  • In the same pan heat mustard oil in a pan and add nigella seeds, bay leaves and ½ tsp sugar and let it caramelize.
  • Add the chopped onions and fry until brown and keep them aside. Now add the onion paste and garlic paste in the same oil and fry them well.
  • Add the ginger paste and fry well. Cover for two minutes and make sure the tomatoes are cooked properly.
  • Add turmeric powder and paprika and keep stir frying the mixture well, until oil starts coming out.
  • Add the fried onions and green chillies and some salt and mix well.
  • Finally, add the fried eggs and a little bit of water. Lower the flame and cover the pan with a lid and let it simmer for sometime until the gravy reaches the consistency you like
    Finally, add some garam masala and coriander leaves on top and serve with a side of lemon (if you do not have kaffir lime) and some hot rice (preferably basmati or Gobind bhog)