May 18, 2011

Bengali Egg Curry (Dim er Dhoka)

For Day 3 of BM#5, I made this yummy Bengali egg curry. Eggs are beaten and steamed to make egg cake which is then chopped and added to delicious gravy. Recipe adapted from Sandeepa’s Bong Cookbook. This is my third recipe in a row from Sandeepa’s blog which is filled with ton of yummy Bengali dishes that are easy to make and her posts are always so much fun to read. So if you haven’t already, do check out Sandeepa’s blog.
Coming back to the egg curry, I followed the recipe, but had to make slight changes to suit our palette. Here’s how I made it.

Bengali Egg curry
Sandeepa's original recipe here.
Ingredients:
For the Egg Cake:
Eggs – 6
Red onion – 1 small, finely chopped
Green chilies – 2, finely chopped
Coriander leaves – ¼ cup, finely chopped
Ginger paste – 1tsp
Milk – 3tbsp
Salt – to taste
Baking powder – a pinch

For the Gravy:
Red onions – 1 medium, finely chopped
Tomato puree – ½ cup
Panch phoron – ½ tsp
Ginger + garlic paste – 1tsp
Cashew butter – 2tbsp
Ground cumin – 1 tsp
Ground coriander – 1tsp
Red chili powder – ½ tsp
Sugar – ½ tsp
Salt – to taste

Method:
  • To make the Egg cake: Beat the eggs in a bowl. Add all the other ingredients and whisk until combined. Grease a stainless steel container with cooking spray and pour the egg mixture into it. Cover and steam in a pressure cooker (without the whistle) for 5-6 minutes from the time it starts to give out steam. Open the lid after 3 minutes and unmold the cake and cut into bite size pieces. Set aside.
  • To make the gravy: Heat 2tbsp oil in a large sauté pan; add panch phoron and once the seeds start to splutter, add onions and sauté until lightly browned around the edges.
  • Add g+g paste and cook for 1 minute or until they don’t smell raw anymore.
  • Next add tomato puree, cover and cook on medium flame for 5 minutes.
  • Add spice powders, sugar and salt along with 1 – 1½ cups of water to make the gravy. Let the gravy come to a simmer, whisk in cashew butter and add chopped egg cake pieces. Simmer the curry for 8-10 minutes or until the gravy is thickened. Serve with rice or roti.
I served the curry with rice and a Bengali style moong dal (recipe coming up tomorrow) for a complete Bengali meal.

Bengali Egg curry1

Let's check out what my fellow marathoners have been cooking up today:
Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha
Seven Days of Colorful Dishes Kid's Special: Vardhini,
Seven Days of Indian Sweets: Harini, Suma, Veena
Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja
Summer Coolers: PJ, Vaishali
Under 15 mins Quick Breakfast: Sushma Pinjala

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13 comments:

  1. Lovely bowl pavani..I remember seeing it in sandy's blog never made, your version looks yum!

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  2. A tasty treat for egg eaters :) The gravy color looks super!

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  3. I have always used boiled eggs in my curry. I would like to try this version. It looks yummy:)

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  4. I love eggs...This looks so good

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  5. I dont eat eggs Pavani, but guess can substitute potatoes in this yummy looking curry...

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  6. I bookmarked this recipe and yet to try it.. My grandma use to make something similar.. Will try it very soon. Curry looks delicious!

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  7. Nice to see authentic dishes. I have never used egg like this before. Looks yummy.

    Vardhini
    VardhinisKitchen

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  8. I do the similar curry with steamed cooked egg cake, i never know that its a Bengali curry..Btw curry looks pretty delicious and inviting..

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  9. Loved our version of egg preparation...looks spiced up and too good with both rice and rotis

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  10. Your version of this curry looks gorgeous. This is not a very common dish and I myself have not made it for ages. Now you inspired me :)

    Since you already have PaanchPhoron try this one if you wish. Mix of veggies and your son might like it. Skip the mustard paste if he doesn't like that
    http://www.bongcookbook.com/2010/06/tara-tari-paanch-mishali-five-vegetable.html

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  11. saw this recipe some time back in tv food show ... will bookmark and try this recipe ..... thanks for sharing .... looks delicious .....

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