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.