Hansh er Dim er Dalna – Duck Egg Curry

A typical Bengali Delicacy – Hansh er Dim or Duck Egg is cooked in a onion tomato based gravy. You must use Mustard oil in this recipe to get  the authentic Bengali flavor. 



  • Duck Egg – 6
  • Baby Potatoes – 6-8
  • Onion – 3, chopped
  • Ginger Paste – 1 tsp
  • Garlic Paste – 1 tsp
  • Tomato – 2, chopped
  • dry coconut – 2 tsp
  • coriander powder – 1 tsp
  • green chilli – as per taste
  • kashmiri chilli powder – 1/2 tsp
  • salt, turmeric, sugar
  • Mustard oil

Boil and peel the eggs. Smear salt, turmeric and kashmiri chilli powder and fry till golden brown.


Fry the baby potatoes too.


Fry half of the chopped onions, when they are almost brown, add the dry coconut and saute still brown. Make a paste with few tsp of water and keep aside.


In the same pan, add some more oil, then add garlic paste. After 30 seconds add the chopped onion with a pinch of salt and fry till golden brown. Add the ginger paste and fry till the raw smell is gone.


Add the chopped tomatoes and chopped green chilli and fry till the tomatoes are mashed.


Add all the ground masalas with a splash of water and fry till oil separates.


Add the fried potatoes and eggs and mix well with the masalas.


Add the onion paste and fry well again till oil separates. Then add a 2 cups of hot water and boil till the potatoes are cooked. Sprinkle chopped coriander leaves. Adjust the seasoning.


Serve with plain rice.




Write a Comment

Your email address will not be published. Required fields are marked *