Bengali Egg Curry (Dimer Dalna)
Dimer Dalna is an easy 30 minutes Bengali Egg Curry prepared with boiled eggs that are fried and then cooked with onion, potatoes, tomatoes in mustard oil and bengali five spice.
Ingredients
- 1 large potato
- 1 red onion
- 1 tomato
- 6 hard-boiled eggs
- ½ inch Fresh ginger
- 3 garlic cloves
- 2 Green Chili
- 1 tablespoon Bengali Five Spice
- salt to taste
- 3 tablespoon Mustard oil
Spice Paste
- ½ teaspoon Turmeric powder
- ½ teaspoon kashmiri chili powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon fennel powder
Instructions
- Boil the eggs and peel it. Then make multiple scores all around and leave it in a bowl marinated with very little turmeric, salt and chili powder
- Finely dice the onion. Peel and dice the potato into thin wedges. Roughly chop the tomato
- Pound the garlic and ginger with green chili.
- In a bowl mix cumin powder, chili powder, turmeric powder, coriander powder and fennel powder with 2 tablespoons water.
- Place a pan at medium heat and pour the oil. Drop the potatoes along with the eggs and fry for 2 to 3 minutes, tossing it around. Then take it off once done.
- To the same pan, add the bay leaves, Bengali five spice and ginger garlic chili paste. Toss it around for 1 minute.
- Scatter the onion, season with salt and cook for 2 minutes to soften the onion.
- Scatter the tomato and mix it around. Pour the spice paste and cook for 5 minutes by tossing occasionally.
- Add the fried potato and egg and pour the water. Bring the water to full boil and then low the heat and let it simmer for 5 minutes. Taste for salt and add more if needed.
- Serve Dim Jhol warm with rice or bread.
Video
Nutrition
Serving: 4peopleCalories: 319kcalCarbohydrates: 10gProtein: 14gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 373mgSodium: 229mgPotassium: 318mgFiber: 3gSugar: 5gVitamin A: 867IUVitamin C: 13mgCalcium: 78mgIron: 2mg