Dimer Dalna (Egg Curry - Bengali Style)

 

          Dimer Dalna or in simple terms is Bong style egg curry. It is one of my personal favorite. I can never get tired of having this Bong specialty. Potatoes are an essential ingredient in this version. This is one of the quick fix curry when you run out of any veggies or other non-veg. stuff at home. You can enjoy this yummy curry with hot steamed rice, plain pulao or plain biryani. It can also be had with parathas or chapattis. So check out the step by step pictorial recipe to prepare this recipe. 

• 2-3 eggs, hard boiled & halved
• 1 potato, sliced
• 1 onion
• 1 tbsp. ginger. chopped
• 1 tsp. garlic, chopped
• 1 tomato, pureed
• 1 tsp. tomato paste
• 1/2 tsp. sugar
• 2-3 tbsp. mustard oil
• 1-2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 2 green chilies, slit
• 1 tsp. ghee
• coriander leaves to garnish

         Marinate the potato slices and the boiled eggs with a pinch of salt and turmeric powder for 5 minutes. 

          Heat 2 tbsp. oil and fry the marinated egg slices and the potatoes separately till light brown on both sides. Keep aside. Grind the onion, ginger and garlic to a smooth paste and keep aside.

          Heat the remaining oil in a pan and temper with the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

          Now add the onion paste and sauté till light brown. Add the tomato puree, tomato paste and all the dry spices (except garam masala powder and salt). Fry till the moisture evaporates.

          Add 2 cups water, salt and green chilies. Bring it to a boil and drop in the potatoes. Cover and simmer on a medium flame for 5-7 minutes or till the potatoes are cooked and the gravy slightly thickens.

          When done, add the boiled eggs and cook, covered for a minute or two. To finish off, add the ghee and garam masala. Mix well and serve, garnished with coriander leaves.

                        Heat 2 tbsp. oil & fry the marinated egg slices & potatoes separately till 

                        light brown on both sides. Keep aside. 

                      Heat remaining oil & temper with bay leaves, cinnamon, cardamoms, 

                      cloves and cumin seeds. Sauté for a few seconds.

                                 Now add the onion paste and sauté till light brown. 

                       Add tomato puree, tomato paste & all the dry spices (except garam masala 

                       powder and salt). Fry till the moisture evaporates.

                               Add 2 cups water, salt and green chilies. Bring it to a boil.

                     Add the potatoes. Cover & simmer on a medium flame for 5-7 minutes or 

                     till the potatoes are cooked and the gravy slightly thickens.

                       When done, add the boiled eggs & cook, covered for a minute or two. 

                       To finish off, add ghee and garam masala.  

                                  Serve, garnished with coriander leaves.