It was a little difficult to choose just 3 dishes to revisit for this week’s BM. With 900+ recipes on the blog and over half of them taken with no sense of style or knowledge of lighting, it became an impossible task to pick the ones that needed the most TLC.
In the end I decided to make dishes with the ingredients that I had on hand. So for the last day of this month’s marathon, I made this Bengali egg & potato curry, Dimer Dalna, because I had some boiled eggs (which happen to be my kids favorite) and boiled potatoes in the fridge and this seemed to a tasty way to combine both the ingredients.
I am going to keep the post short because I’m getting really nervous about the upcoming month long mega marathon like a student preparing for final exams. Even though almost all the dishes are cooked and clicked, I still have to start working on the posts. Hopefully I’ll be done drafting my posts soon.
3Eggs- boiled and peeled (Martha Stewart's tip for perfectly boiled eggs: add cold eggs to cold water making sure that the water is at least 1" over the eggs. Bring water to a boil, turn off the heat, cover and set the timer to 13 minutes. Once done, remove the hot water and rinse with cold water. Peel and use)
1Onions- large, chopped
1Potato- peeled and chopped
Heat oil in a saute pan, add the bay leaf, onions and green chilies. Saute until onions are lightly browned.
Add the potatoes and cook until tender, about 6-8 minutes.
Add all the dry masalas and cook for 1-2 minutes.
Next add the tomatoes, green peas and salt; cook until they turn mushy, about 3-4minutes. Finally add the eggs and cook for 2 more minutes.