The Bengali Egg Curry Recipe – How to Make Dimer Dalna

The part of India I am from, a staple meal comprises of a platter with some kind of greens, a lentil soup, a fish curry and rice on most days, very simple but soulful food, the fish being the source of protein and the highlight of the meal. In my culture, fish is considered auspicious, something which brings you good luck. In weddings, a humongous fish is sent to either side of the family by the respective other-side along with other goodies. So fish is more than just food, it is a signatory ingredient of the Bengali or as we colloquially refer, the Bong life. The reason for this is that the state I am from is situated along the coast of the Bay of Bengal where some major rivers like the Ganges finally end their journey.

Bengali Egg Curry Recipe / Dimer Dalna

Please don’t hate me for this. This post is not about any seafood and I don’t have an elaborate fish recipe today. In fact, we Bengalis are known for our epic, Machher Jhol or fish curry. I have had Non-Bengali friends come to my house with pen and paper and diligently jot down every minute nondescript detail that can help them dish out the meanest “machher jhol” possible. Well, that’s a different story, I mean, curry altogether.

Fish requires a little bit of prep and weeknights are not meant for such brave endeavors. I happen to be the greatest fan of Rachel Ray on weeknights. 30-mins straight from the stove to the table, that’s how life should be. And my egg curry totally fits the fill. And coming to the egg, I think it is the ninth wonder of the world. It is a mom’s dream ingredient. Breakfast, lunch or dinner, nothing saves your day like eggs. Scramble, boil or fry, they always deliver the promised nutrition and taste like no other ingredient.

In our home, the husband travels a lot for work. But as he says, it’s always nice to come back to some warm hugs and warm food. This bengali egg curry recipe is something, which is Sam’s absolute favorite and never fails to bring a smile on his face. And for me, that is all that matters.

Bengali Egg Curry Recipe / Dimar Dalna

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• Author: Smdatta
• Prep Time: 10
• Cook Time: 15
• Total Time: 25

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Description

The quintessential eggs done the Bong way! Try out this Bengali Egg Curry Recipe at home. This recipe is also known as Dimar Dalna and Dimar Jhol.

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Ingredients

• Eggs – 6
• Onion- 1 large, chopped finely
• Garlic cloves – 3, chopped finely
• Ginger – ½ inch, finely chopped
• Bay Leaf – 1
• Cumin Seeds (Jeera) – 1 tsp
• Tomato paste – 1 ½ tbsp (divided)
• Turmeric Powder – 1 1/2 tsp
• Coriander Powder – 2 tsp
• Cumin Powder – 2 tsp
• Red Chili Powder – 1 tsp
• Garam Masala – 1 tsp
• All Purpose Flour – 1 tbsp
• Cilantro/Coriander leaves – 2 tbsp, finely chopped
• Salt – To Taste
• Sugar – To Taste
• Water – As needed
• Ghee – 1 tbsp
• Vegetable Oil – 3 tbsp (divided)

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Instructions

1. In a pan take 4 cups of water and bring to a boil. Add the eggs gently, cover and let them cook for 5 mins. Thereafter, reduce the flame and cook on medium for about 10 mins . Remove from the stove and let them cool. Peel the eggs.
2. Take the eggs and score them without going all the way.
3. Add ½ tsp turmeric powder and ½ tsp salt.
4. Add 1 tbsp of AP flour and 1 tbsp of water. Gently coat the eggs.
5. In a pan, heat 1 ½ tbsp vegetable oil.
6. Add the eggs and lightly fry until they are lightly browned on either side. Remove and keep aside.
7. Now add the remaining oil to the pan and heat it.
8. Add the bay leaf and cumin seeds. Lightly toss them around until they look crisped up. Take care not to burn.
9. Add the onion, ginger and garlic. Lightly fry until they look translucent.
10. Throw in the tomato paste and the spices (except the Garam Masala) at this stage and sauté for 3-4 mins. By this time, oil will start leaving the sides.
11. Pour ½ a cup of water. You can adjust the water depending on the consistency of the sauce that you want.
12. At this point, add salt and sugar to taste.
13. Add the eggs back and let the sauce come to a boil. You can choose to reduce the sauce again to a consistency of your wish.
14. Add the ghee and Garam masala. Mix everything together.
15. Remove from heat and top with chopped cilantro.
16. Serve alongside some steamed white rice. Enjoy!

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Nutrition

• Serving Size: 6
• Calories: 151
• Sugar: 1
• Sodium: 110
• Fat: 12
• Saturated Fat: 2
• Unsaturated Fat: 9
• Trans Fat: 0
• Carbohydrates: 4
• Protein: 7
• Cholesterol: 186

Keywords: Dimar Dalna Recipe, Bengali Curry Recipe, Dimar Jhol Recipe