Dimer Kalia – Sweet Savory Bengali Egg Curry
Ingredients
- 4 eggs
- 1 and ¼ teaspoon salt
- ¼ cup mustard oil
- 1 cinnamon stick
- 1- teaspoon sugar
- 1 red onion (½ thinly sliced and ½ finely chopped)
- 1 tablespoon ginger garlic (finely chopped)
- 2 red tomatoes (finely chopped)
- 1- tablespoon tomato paste
- 3 green chili (ends trimmed)
- ¼ cup cashew (if you are allergic to nuts, replace with 2 tablespoons white poppy seeds)
- fresh cilantro leaves for garnish at the end
spices
- ¾ teaspoon turmeric powder
- 1 and ¼ teaspoon chili powder
- 1 bay leaf
- 4 green cardamoms
- 1- teaspoon cumin powder
- 1- teaspoon coriander powder
- 1- teaspoon fennel powder
Instructions
- Put the eggs in a pan of cold water. Place the pan on high heat and bring the water to a boil. Then, switch off the heat and cover the pan for 12 minutes. Place the boiled eggs in ice water or cold tap water. Crack the eggs and place it back to the bowl of water for a few seconds. The peel will come off easy.
- Score the eggs slightly all around and place it in a bowl. Sprinkle with ¼ teaspoon salt, ¼ teaspoon turmeric and ¼ teaspoon chili powder. Mix it around.
- Place a heavy bottom pan at medium heat and pour the mustard oil. Once the oil heats up, add the boiled eggs and toss it around for 1 minute to gently fry. Don’t fry for too long or the texture of the egg will become rubbery! Take it off the pan once done.
- To the same pan, drop the cinnamon, cardamom and bay leaf. Let it sizzle for a few seconds and then, add the garlic and ginger. Stir it around for 30 seconds.
- Drop the onion (both finely chopped and sliced), sprinkle 1-teaspoon salt, ½ teaspoon turmeric and 1 teaspoon sugar. Sauté for 2 minutes.
- In a bowl, mix 1-teaspoon cumin powder, 1-teaspoon chili powder, 1-teaspoon coriander powder and 1-teaspoon fennel powder with 2 tablespoons of water. Add the spice paste to the pan along with the chopped tomato. Cook for 5 minutes.
- Add the tomato paste and cook for 3 minutes.
- Pour 1-cup water with ½ teaspoon salt and simmer for 2 minutes.
- Grind the cashew and add it to the curry along with the green chili and fried boiled eggs. Simmer for 1 minute. Garnish with finely chopped cilantro leaves and serve warm.
Nutrition
Serving: 1Servings