Dim kosha

Amrita’s dim kosha is a Bengali egg curry with an onion-and-tomato gravy. Her selected version uses hen’s eggs and potatoes, with the source distinguishing its thick gravy from a runnier dimer jhol.

The eggs are boiled, cooled, peeled and slit. Potatoes are separately parboiled and drained before they fry with salt and turmeric; the same eggs then fry golden with salt, turmeric and red chilli.

The remaining mustard oil is added to the same wok and tempered with dried red chilli, bay leaf, cumin seeds, cinnamon, green cardamom and cloves. Chopped onion cooks translucent, with the offered sugar and salt.

Garlic and ginger pastes cook into the onion before chopped tomato and green chilli soften. Turmeric, cumin, coriander, red chilli and the main salt follow, with a little braising water and then the separate gravy water.

The same fried eggs and potatoes return to the boiling gravy, which is covered before the heat is switched off. The recipe serves the curry hot, with rice selected from its offered accompaniments.