EGG POTATO CURRY/DIMER DALNA/BENGALI STYLE RECIPE

 

DIMER DALNA or BENGALI EGG CURRY is one of the most popular egg recipes in Bengal in daily

 cooking. From my childhood it is a favorite dish for me in lunch. Egg potato curry with hot rice is

 really palatable for me…I feel so. In this recipe boiled eggs are slightly fried before cooking them with

 boiled potatoes.

This dish achieved an important place in our Bengali kitchen from my grandma’s kitchen to my

 daughter’s kitchen or from our ancestral kitchen.

Apart from this “Dimer dalna” recipe another one egg dish I like most is “Dimer jhal”. This recipe I

 will share with you latter.

When there are no vegetables in kitchen and we don’t like to cook you will try this easy recipe in your

 kitchen. It may be with thick rich gravy or simple light gravy. It is ideal for a lunch meal with

 rice...nothing is needed as a side dish with this “Dimer dalna”.”DALNA” word specially use in south

 Bengal that I know well because when we were in North Bengal my maid used to say what is Dalna .I

 described it to her what is really Dalna preparation. I taught her many such recipes. Mustard oil is must

 for this egg potato curry. It will give the actual flavor of the dish. Now the time to share the recipe.

WHAT ARE NEEDED TO COOK THE RECIPE

EGG: 3 (I took 3 eggs, the number of eggs  depend on the members of your family, one egg is for one member)

POTATO: ½ KG

ONION (1), GARLIC (ONLY 2 PIECES), GINGER (2 INCHES), TOMATO (1 MEDIUM SIZE):

 Make a smooth paste in grinder or you can use”  SIL NORA”….( A PAIR OF GRINDING STONES).It

 will give the perfect taste of Dimer Dalna. You can feel traditional, authentic taste of this old recipe.

SPICES: TURMERIC POWDER: 12 TEASPOONS

CUMIN POWDER: 2 TEABLESPOONS, CORRIANDER POWDER: 2 TEABLESPOONS

RED KASHMIRI CHILI POWDER: 1 TEASPOON

HOME MADE BENGALI GOROM MASHALA: 1 TEASPOON (you may use garam mashala from

 market but the taste will vary) FOR TEMPERING: CUMIN SEEDS (1 TEASPOONS,GREEN

 CHILI(1),1 BAY LEAF,CINNAMON ( ½ INCH)

MUSTARD OIL: 2 TEABLESPOONS

TAKE SALT ACCORDING TO YOUR TASTE.

HOW TO COOK: 

Boil egg and potatoes .Peel off all skins and wash with cold water. Drain out water from boiled egg and potatoes.

 Place a karai on gas; pour mustard oil in it .Wait for minutes to become hot. Marinate boiled eggs with pinch of

 turmeric powder and salt. Now fry eggs slightly brown. Take out fried eggs from karai.Add boiled potatoes to

 fry slightly. Add cumin seeds, bay leaf, cinnamon and chili for tempering. Now add ready paste and stir

 continuously.

 

Add turmeric powder (½ teaspoon), cumin powder, coriander powder accordingly. Stir continuously and wait for

 minutes to separate oil from spices. Give boieled and fried eggs and potatoes in mashalas, mix well .Add salt

 according to you taste. Pour some water (½ cup) and boil for 2 to 3 minutes. Sprinkle Bengali garam mashalas

 on ready egg curry and give standing time.

Serve “ DIMER DALNA” with simple hot rice.

Thank you.

MOUROLA MACH R PUI SHAK ER CHACHRA/MALABAR SPINACH CURRY WITH SMALL MOUROLA FISH

 

Today I am sharing a different variation of authentic Bengali “Puishak chorchori macher matha di e” to

 “ Puishak er chachra mourola mach di e”. I and my husband always try to change the authentic dish in

 our own way, we enjoy it.

In summer season Malabar spinach (Basale leaf) aka puishak is easily available to local market in West

 Bengal, Odisha and Bangladesh also.

Malabar spinach is rich in unsaturated fatty acid and high in Vitamin A, C, iron and calcium.

It has a high amount of protein for a plant and good source of magnesium, phosphorus and potasium.

Malabar spinach helps in better sleep, healthy heart, prevents dementia, improves eye sight, helps in

 digestion, treats and prevents cancer.

On the other hand, another main ingredient in this dish is “mourola fish”. It is a very common pairing of

 Bengali dish is gorom bhat and” mourla bhaja”. But I use mourola fish in different way.

Small mourola fish is rich in zinc, iron and Vitamin D. So combination of small mourola fish and

 Malabar spinach with different vegetables help to make the dish nutritious.

Now let come to the recipe

INGREDIENTS: MALABAR SPINACH / PUI SHAK: 200 GRAMS

MOUROLA FISH: 100 GRAM

EGG PLANT: 1 MEDIUM SIZE

PAPAYA : 1 SMALL SIZE( I use papaya instead of pumpkin because I have not pumpkin in my kitchen, I made a twist )

POTATO: 1 MEDIUM SIZE

SPICES WHAT I USE: TURMERIC POWDER: 1 TABLE SPOON

WHOLE CUMIN POWDER: 2 TEASPOONS

CORIANDER POWDER: 3 TEASPOONSKASHMIRI, CHILI POWDER: 1 TEASPOON

ONION PASTE: 2 TABLESPOONS

GINGER GARLIC PASTE: 1 TEASPOON

MUSTARD OIL : 2 TABLESPOONS

SALT TO TASTE

JAGGARY POWDER: 1 TEASPOON

HOW TO MAKE: Cut all vegetables in medium sizes, wash very well. Boil vegetables, don’t boil fully.

 Drain out all water from veggies. After marinating mourola fishes with salt and turmeric powder fry

 these. Take out all fried fishes from karai add little more oil in it and pour onion paste, ginger garlic

 paste accordingly. Stir very well, add all spices when a beautiful aroma comes out from the paste and

 again stir. Now add boiled vegetables and mix well. After 2 to 3 minutes add fried mourola fishes in it

 and stir constantly. Now the time to give 1 teaspoon of jaggery powder for perfect taste of dish. Place a

 lid on karai and give standing time for finished product.

Our “PUISHAK CHACHRA SONGE MOUROLA MACH” is ready to serve. Enjoy the dish with hot

 rice and dal ...typically Bengali touch.

Thank you.

LAU DOGA SATHE KOI MACH/ANABAS FISH WITH BOTTLE GOURD LEAVES

 

My today’s recipe is “LAU DOGA SATHE KOI MACH”/BOTTLE GOURD LEAVES WITH ANABUS FISH, BENGALI RECIPE. In this season we all are Bengalis fond of “Lauer doga “, plant from which we get bottle gourd. Bottle gourd vines are quick growing with hairy stems, long fork tendrils and a musky smell. 

You can grow bottle Gourd vines indoor in a tub just to eat bottle gourd leaves and stem as organic. My

 daughter had done it and really its taste is far better than taken from market. Its tender leaves and

 tendrils are edible; indeed carry higher concentration of vitamins and minerals than the bottle gourd

 fruit. Bottle gourd plants (100 grams) are full of Protein, carbohydrate, fiber, calcium, phosphorus, iron

 and moisture.

INGREDIENTS: 1) ANABAS FISH: 1/2 KG

2) BOTTLE GOURD LEAVES: 200 GRAM

3) BAY LEAVES: 2 TO 3

4) WHOLE ZEERA (cumin seeds): 2 TABLESPOONS

5) GARLIC: 4 PIECES

6) ONION: 1 (PASTE)

7) CARDAMOM: 4

8) MUSTARD OIL: 3 TABLESPOONS

9) Turmeric powder: 2 teaspoons

10) Coriander powder: 2 tablespoons.

 SALT TO TASTE

 PROCEDURE: Cut bottle gourd stems, leaves and tendrils in medium (2 to 3 inches in sizes).Wash

 these properly and lightly boil. Fist marinate anabas ( koi) fish with turmeric powder, 1 teaspoon of

 mustard oil and little salt. Keep karai on gas oven start flame .Pour 2 tablespoon of mustard oil and

 heat .Fry all fishes carefully. Don’t fry fishes too much, it will hamper the original taste and become

 sticky. Take out all fried fishes and keep aside. On the other side in a karai pour 1 teaspoon of mustard

 oil, after heating oil pour bay leaves, whole cumin seeds and 2 to 3 pieces of garlic. Fry slightly and off

 the flame. Take out masalas and make a smooth paste.

Now put karai on gas oven with 1 tablespoon mustard oil which is left from frying fishes. Heat the left

 over oil, pour 2 to 3 pieces cardamoms, bay leaf and onion paste. Stir well; add turmeric powder,

 coriander powder accordingly. Now add lightly boiled bottle gourd leaves with salt. Now add masala

 paste what we had done before. Keep boiling for 5 minutes, now add fried anabas fishes .Again boil for

 another 5 minutes with a lid on the curry. Give standing time and our “KOI MACHE LAU DOGA “is

 ready to serve. Garnish with green chili.

Enjoy this fish dish with hot rice…if you are a fish lover you will feel another palatable touch in this

 dish.