Time for some Maa’s Bengali Style Egg Curry which is called Dim-er-Dalna in Bengali. And oh boy! this brings so many childhood memories for me when maa used to make this and I used stand next to her always observing how she cooked it.
Bengali cuisine uses a lot of coconut but not this dish, it is made traditionally using Mustard Oil. It has a depth of flavour from the sweetness of onion, to tanginess of tomatoes, to spice from garlic and ginger and is a perfect match with Steamed Rice. .
Raise your hands if you love a humble anda curry!
Bengali Style Egg Curry
Do share with me if you give this curry a try. And if you happen to be in the Netherlands, do invite me to you home for this curry 🙂
Bengali Style Egg Curry (Dim-er Dalna)
In a large iron skillet, add the entire mustard oil and let it warm up before adding the cumin seeds to splutter.
Add the diced potatoes along with the boiled eggs and shallow fry them on all sides. (Be careful of the eggs, if there is an drop of water, it can splutter sharply into your eyes/skin). The eggs need to have a nice covering on all sides. Dont burn them but they would have a rough burnt coating after shallow frying.
Remove this and keep it aside.
In a grinder, add the onion, tomato, garlic and ginger and grind it into a semi - smooth paste. Add this to the remaining oil in the pan/skillet.
Saute this on a medium flame for atleast 10- 15 mins such that the paste starts separating from the oil. At this point, add all the ground masalas one by one and mix them well.
Add water based on the consistency of the curry desired. Add the shallow fried eggs and potatoes to this. And Boil everything under a medium flame with a cover on the pan for atleast 7 - 10 mins.
Season it with salt and garnish with fresh coriander leaves.
This tastes great with plain steamed rice or roti/paratha.
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