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    Home » Curry » Gravy Curries » Bengali Egg Curry (Dim er Dhoka)

    Bengali Egg Curry (Dim er Dhoka)

    Published: May 19, 2011 · Modified: Jun 18, 2020 by Pavani · Leave a Comment

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    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.

    Sandeepa's original recipe here.

    Bengali Egg Curry (Dim er Dhoka)

    Author: Pavani
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    Prep Time: 30 mins
    Cook Time: 20 mins
    Total Time: 50 mins
    Course: Side Dish
    Cuisine: bengali
    Servings: 46 serving

    Ingredients

    For the Egg Cake:

    • 6 Eggs
    • 1 Red onion – small, finely chopped
    • 2 chilies Green – finely chopped
    • ¼ cup Coriander leaves – , finely chopped
    • 1 tsp Ginger paste
    • 3 tbsps Milk
    • to taste Salt
    • a pinch Baking powder

    For the Gravy:

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

    Instructions

    • 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.

    Notes

    I served the curry with rice and a Bengali style moong dal (recipe coming up tomorrow) for a complete Bengali meal.
    Let's check out what my fellow marathoners have been cooking up today:
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    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Srivalli

      May 19, 2011 at 1:32 am

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

      Reply
    2. Now Serving

      May 19, 2011 at 1:43 am

      A tasty treat for egg eaters 🙂 The gravy color looks super!

      Reply
    3. Angela

      May 19, 2011 at 1:56 am

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

      Reply
    4. Hari Chandana

      May 19, 2011 at 3:29 am

      Beautiful clicks !!Indian Cuisine

      Reply
    5. Aarthi

      May 19, 2011 at 3:41 am

      I love eggs...This looks so good

      Reply
    6. Kalyani

      May 19, 2011 at 3:41 am

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

      Reply
    7. Usha Rao

      May 19, 2011 at 4:04 am

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

      Reply
    8. Vardhini

      May 19, 2011 at 4:11 am

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

      Reply
    9. Priya Suresh

      May 19, 2011 at 6:34 am

      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..

      Reply
    10. Suparna

      May 19, 2011 at 11:46 am

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

      Reply
    11. Finla

      May 19, 2011 at 12:05 pm

      Egg curry looks so so good.

      Reply
    12. Bong Mom

      May 19, 2011 at 1:22 pm

      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 thathttp://www.bongcookbook.com/2010/06/tara-tari-paanch-mishali-five-vegetable.html

      Reply
    13. Kalyani

      May 20, 2011 at 12:16 am

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

      Reply

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