Dimer Dalna Recipe or Egg Curry Recipe – the Bengali Way, How to make Bengali Egg curry2012-11-28
- Prep Time : 10m
- Cook Time : 12m
- Ready In : 25m
The closest an eggetarian can get to tasting chicken curry! This is also a very good recipe for the not so confident cook. There is no way that you can mess this up… deliciousness is guaranteed.
This curry is flavoured mostly by ginger.
- Eggs- 4 boiled
- Potatoes- 2 boiled
- Onion- chopped 1 cup
- Tomatoes chopped- 1/2 cup
- Ginger grated- 2 tsp
- Cinnamon- 2 sticks of 1 inch each
- Cloves- 2
- Cardamom- 2-3
- Bay leaves- 2-3
- Turmeric powder- 1/2 tsp
- Chilli powder- 1 tsp
- Salt- to taste
- Coriander powder- 1tsp
- Sugar- 1 tsp
- Water boiling- 3/4 cup
- Coriander finely chopped- 2 tsp
Peel the eggs and prick them with a knife.
Peel and halve the potatoes.
In a wok, heat some oil. When hot, add the whole spices. Fry for 1 minute.
Add the onions and fry on medium heat for 2-3 minutes. When soft, add the turmeric and chilli powders. Fry for 1 minute.
Now add the tomatoes. Mix well. Add the salt and sugar. Cover and cook. The salt draws out water fro the vegetables and together with the sugar makes it into a nice mushy mixture.
Meanwhile, in another pan, add 2 tsp of oil and fry the eggs and potatoes till the eggs are a lovely light golden and the potatoes are lightly fried.
When the tomato mixture has cooked, add 3/4 cup of boiling water. Bring the mixture to the boil , and to this pot of boiling deliciousness, add the eggs and potatoes.
Now add in the grated ginger. I can assure you the taste of grated ginger is really really good.
Let it boil for 5-7 minutes.
Garnish with coriander and serve with rice or rotis.