Hansher Dimer Kosha (Spicy duck egg curry)

5:54 PM


'Maa see Robin eggs" squeaked my little 5 years old. a second later the brother too joined in the excited jumping.
and even before we could realize they gathered around the old man who was sitting on the pavement selling those light blue eggs. Something that we haven't seen ever before. We enquired about it and was very surprised to know that these are duck eggs. How the markets in Kolkata never ceases to surprise me. 

The very reason that this year we have decided to make our kids a part of our weekly market tour. So far it seems very promising. The little girl has already made many friends and often comes back with tonnes of free gifts from the vendors. The boy who is growing up way too faster than my liking is quite smitten and wide-eyed with all the fresh produce. They had an eye for queer products. Thanks to them that we had discovered so many things that we haven't seen before like huge balls of mushrooms, Blue eggs, and funny-looking vegetables. The only person who looks a little overwhelmed with all these is the husband. After all, he is the man who carries all those heavy loads home. But I am sure the prospect of good food will lure him to do so in the coming days too.

With age am starting to believe that when it comes to freshest ingredients, less is always more. So the pretty blue eggs ended in a simple egg Kawsha or spicy dryish egg curry. The recipe is very simple and to compensate for that you need to add patience in good measure. 

Hansher Dimer Kawsha
(Serves 4)

Ingredients:
Duck eggs: 8
Potatoes: 2 big, cut in quarters
Very finely chopped onion (Purple onion works best): 1 cup lightly packed
Ginger Paste: 1 tsp (1" piece)
Garlic paste: 2 tsp
Tomato: 1 big (Chopped 1/3 cup)
chili powder: 1 tsp (or as per your liking)
Turmeric Powder: 1/2 tsp
Salt as per taste
Mustard oil or any other oil: 4 tbsp
Garam moshla powder: 1/3 tsp
Bay leaf: 1
Cinnamon: 1/2" piece
Cloves: 3-4
Green cardamom: 2
Peppercorn: 8-10
Green chilies: 2-3
Sugar: just to balance the taste: 1/3 tsp

Methods:
Place the eggs and potatoes (with skin) in a big pan. Pour enough water to cover and bring it to a boil. Boil for 12 minutes or till the potatoes are cooked. Drain and pour cold water to cool it down. Then peel the skin and using a sharp knife slit the eggs at 3-4 places.
Sprinkle some chili powder, turmeric, and salt on them and mix. Keep aside.

Heat 2 tsp oil and fry the eggs on medium-low flame for 3-4 minutes on all sides till the skin turns dark golden in colour. Take out and keep aside. Fry the potatoes simiarly and keep aside.

Heat the rest of the oil and once it starts to smoke add lightly pounded cinnamon, clove, green cardamom, peppercorns, and bay leaf. Once they start releasing the aroma add the onion. Sprinkle some salt on top and mix. Cover and cook for 4-5 minutes. Take off the lid and add some chilli powder and mix. Cook on low for 4-5 minutes again. Stir and let it cook till you see the oils are starting to separate at the sides. Now add the ginger-garlic paste, turmeric, and mix. Cook on low till the raw smell is gone (3-4 minutes) then add the chopped tomatoes. Again cook till the tomatoes are mushy and oil starts to bubble at the edges, another 8-10 minutes.

Now add the eggs and potatoes and mix. Add 1 cup warm water and adjust the seasoning by adding more salt-sugar or chili powder. Place the whole green chilies in the gravy and cover. Let it cook on medium till the water dries out and the eggs absorb all the flavour from the spices. The end dish should be dryish with oil floating on top.

Sprinkle the garam moshla powder and mix. Cover and rest it for 15 minutes before serving with warm rice or roti. 

A Homemaker's Notes:
  • These could be cooked with regular eggs as well.
  • To build the flavour you need to cook the spices on low flame over a period of time. Be patient.


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