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 (Dim er Dhoka)

Sandeepa's original recipe here.

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 dishe...

Bengali Egg Curry (Dim er Dhoka)

Summary

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  • Courseside dish
  • Cuisinebengali
  • Yield4~6 Serving s 4~6 Serving
  • Cooking Time20 minutesPT0H20M
  • Preparation Time30 minutesPT0H30M
  • Total Time50 minutesPT0H50M

Ingredients

For the Egg Cake:
Eggs
6
Red onion – small, finely chopped
1
Green chilies – finely chopped
2
Coriander leaves – , finely chopped
¼ cup
Ginger paste
1tsp
Milk
3tbsps
Salt
to taste
Baking powder
a pinch
For the Gravy:
Red onions – medium, finely chopped
1
Tomato puree
½ cup
Panch phoron
½ tsp
Ginger + garlic paste
1tsp
Cashew butter
2tbsps
Ground cumin
1 tsp
Ground coriander
1tsp
Red chili powder
½ tsp
Sugar
½ tsp
Salt
to taste

Steps

  1. 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.
  2. 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.
  3. Add g+g paste and cook for 1 minute or until they don’t smell raw anymore.
  4. Next add tomato puree, cover and cook on medium flame for 5 minutes.
  5. 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 Curry (Dim er Dhoka)

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

Bengali Egg Curry (Dim er Dhoka)
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