We Bengalis normally prefer dimer jhol on regular basis. Preparation of dimer jhol is very much similar to the dim kosha but there is subtle difference. Dim kosha is more spicy and rich compared to ordinary dimer jhol. We do not use whole garam masala in our day-to-day basis dimer jhol or egg curry. Dimer jhol is a runny watery kind of gravy whereas dim kosha represents thick gravy. On the other hand, as the name suggests, method of dim kosha involves kosha which means bhuna aka roasting of onion tomato gravy with other spices under low flame.