Tuesday, 4 November 2014

Egg curry/Dimer Dalna

Egg curry/Dimer Dalna




Dimer Dalna is the versatile egg in a gravy based dish. Have it with steaming rice and you don’t need anything else. It is a simple, no fuss, easy to make dish when your fridge is empty. In the Bengali preparation the egg is fried till bubbles appear on the skin. They taste real good but then I decided to skip the step. Why take in more oil than is necessary?

Ingredients

4 eggs, hard boiled
1 onion, pureed
1 tomato, pureed
1 tbsp ginger garlic paste
1 tbsp readymade tomato puree
1 tbsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp fenugreek seeds
1 tsp garam masala
½  tsp cinnamon powder
½ tsp cardamom powder

Heat some oil and add the fenugreek seeds. Add the ginger garlic paste and sauté for a few seconds. 
Add the onion paste and fry till the onion turns pinkish.
 Add the tomato paste and ready-made tomato puree. Cook till oil starts leaving the sides. 
Add the salt, coriander powder, cumin powder, turmeric powder, red chili powder and garam masala. Fry for a few seconds. Add some water and bring to a boil.
 Add the eggs, cover and simmer for 10 minutes. Before taking it off the flame add the cinnamon powder and cardamom powder. Garnish with chopped coriander leaves. 


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