Dim'er Dalna | Bengali Egg Curry - Version 1 [thick gravy for Roti/Chapati]

 

Dim'er Dalna means Egg Gravy. This is a staple food, made often for some amount of needed protein. Tastes great & grand, takes less time prepare. My mom-in-law prepared in two different ways. Using almost the same ingredients. (1) make the gravy thick by grinding the masala to have with Roti/Chapati (2) gravy is watery, to have the curry with rice. Here, I am posting one of the version, which is thick gravy.

Check out more Bengali dishes or Egg dishes

Ingredients:

• 6 hard-boiled eggs
• 2 medium - potatoes
• 1 big - onion
• 1 big - tomato
• 1 inch - ginger
• 3 - garlic cloves
• 1-  bay leaf
• ¾ tsp - chilli powder
• ½ tsp - poppy seeds 
• ½ tsp - fennel seeds
• ½ tsp - sugar
• 1 tsp - turmeric
• 1 tsp - kashmiri chilli powder or red chilies
• 1 tsp - Bengali Garam Masala ( made of - Green cardamom, Cinnamon, Cloves)
• 3 - green chili
• 2 Tbsp. - mustard or vegetable oil
• salt as per taste
• ½ cup - water
• chopped fresh coriander for garnish

Method:

1. Preparation: Peel and cut onion, garlic & ginger; Cut tomatoes; Boil egg and potatoes, remove eggshell and potato skin.  Make small slight marks on sides of the egg with knife and keep aside. Cut potatoes into big pieces.
2. Sauté and grind: Onion, garlic cloves, ginger, cumin seeds, Green cardamom, Cinnamon, Cloves (Bengali garam masala), red chillies or kasmiri chilli powder and poppy seeds. Keep aside.
3. On medium flame, heat 1 tablespoon of oil in a thick pan. To the hot oil add turmeric powder and then add eggs. Keep stirring until the eggs are slightly roasted on all sides (about 2 minutes). Transfer the eggs to another dish, increase the flame to medium-high, now add the cut potatoes and roast them as well. Turn off the flame, transfer the potatoes to same dish with eggs and keep aside.
4. Put the same pan on medium flame, add 1 (more) tablespoon of oil. Once oil is hot, add bay leaf, fennel seeds & green chilies. Stir for about 20 seconds; now add the ground masala paste. & cut tomatoes. Mix in  ½ of sugar and salt. Stir and cook the masala until nice aroma comes. Once ready, you will notice that the oil starts to separate to the sides.
5. Add the roasted egg and potatoes to the masala. Add half cup of water and salt as per taste. Cover and let it simmer for five to ten minutes or until done.
6. Garnish with chopped fresh coriander leaves and serve hot with roti or chapatti.