Egg is called ‘Dim’ in bangla and and all time favorite of most Bengalis ❤
Dimer dalna is usually the answer to an almost empty pantry. Not only it is one of the easiest non- vegetarian dish to cook, it also does not need much time in preparation and cooking.
We never get tired of enjoying this Egg curry with steamed rice and a generous squeeze of lime ❤
Mom used to add some fresh peas and coriander to the gravy.
Here’s what I did………………….
Makes for 2-3 persons
3-4 nos – hard boiled eggs
2 nos – potatoes, cubed
1 nos – large onion, grated or ground to paste
1 1/4 tsp – ginger paste
1 tsp – garlic paste
1 cup – pureed tomato
2-3 nos – green chilies
2 nos – bay leaf
1/2 tsp – cumin seeds
1/2 tsp – garam masala
1/2 tsp – turmeric powder
1 tsp – red chili powder
1 tsp – cumin powder
2 tsp – coriander powder
1/2 tsp – sugar
2-3 tbsp – oil
2 cups – water
salt to taste
Peel the hard boiled eggs.
Marinate the eggs and cubed potatoes with some salt and turmeric powder.
Heat oil in wok or pan and fry the eggs and potatoes, separately to golden brown color. Keep aside.
Temper the remaining oil with bay leaf and cumin seeds.
As the cumin splutters, add the grated or ground onion paste. Saute till translucent.
Add the ginger and garlic paste and saute till fragrant.
Add the tomato puree and all the dry spices, except garam masala. Cook the spices till oil starts floating on the sides of the wok.
Slit the green chilies from the centre and add it to the spices.
Add the sauteed potatoes and give it a good stir.
Add 2 cups of water, sugar and salt to taste. Cover and cook on medium flame till potatoes are cooked.
Gently slide in the eggs one- by – one and simmer for a couple of minutes.
Add the garam masala and take it off fire.
Serve with steamed rice or paranthas.
Happy cooking !! 😀
Cheers !! 🙂