Posted by Sudeshna on January 3, 2009
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I wish all of you have a great vacation, and the New Year brought more joy to all your lives.
Here in India the only two of vacation in winter are Christmas and New Year, and so there is no bypassing the daily routines. Each night I think of the easiest ways of cooking things. Last night, it was the turn of eggs to be cooked in an easy but tasty way.
Eggs (Dim): 4
Potato (Alu): 2 medium sizes , cut into quarters
Onion (Peyaj): 1 medium size, chopped finely
Ginger- garlic paste (Ada-rasun bata): ½ teaspoon
Garlic (Rasun): 3-4 cloves
Garam Masala: ½ teaspoon
Chili powder (Sukhno lankar guro): ¾ teaspoon
Turmeric powder (Halud guro): ½ teaspoon
Mustard oil (Sarser tel): 1 tablespoon
- Boil the potatoes and eggs for 10 to 12 minutes, or till the eggs are hard boiled
- As the eggs are boiled, take out the shells and keep aside
- In a wok heat half of the oil and fry the eggs and potatoes separately. Do not over fry, just fry till a golden layer is formed over the eggs and potatoes. Keep aside
- Pour in the rest of the oil in the wok, and sauté the onions
- Throw in the garlic cloves and ginger garlic paste to the sautéed onions and fry for 1 minute over medium flame
- Add the spices excepting garam masala and fry for half a minute more
- Pour in 1 cup of water, or if you want more gravy then pour more
- Let the curry gets cooked and thickened
- When the curry is of your wanted consistency carefully drop the eggs and cook for 2 to 3 minutes
- Sprinkle the garam masala and take it out of flame
Egg curry goes well with rice, paratha or roti. So, have it as a side with anything of your choice.
I love the smell of mustard oil, and so use it for making curries, those of you who don’t like it can also try preparing with sunflower or vegetable, in that case any oil of your choice.
Check for more updates here, till then Happy Cooking and Happy Eating .
Sending the recipe to Original Recipes – Monthly Round-Up Event hosted by Culinarty.
Also this recipe is heading for the EFM-Savouries hosted by Srilekha.
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Posted in Dinner, Egg, Side dish | Tagged: amis tarkari, bengali ranna, dim, dim tarkari, Egg, egg curry, hot and spicy egg curry, jhal dim, savouries, savouries event | 3 Comments »
Posted by Sudeshna on August 6, 2008
After coming back home tonight, I found there was actually no vegetables left. The only thing that I found in my kitchen was two tomatoes, some onions, garlic and of course there was my all time ready stock of eggs. Putting on my apron, I was ready to prepare something really rich and spicy, because the last few days I was only eating blunt non-spicy food and my taste buds were all expecting something to get aroused.
The cooking time was short. Cooked some rice, and served the dinner at the dining table. My little experiment with the left out morsels turned out to be delicacy. Tasty, spicy and easy to cook, the best one can ask after a whole day’s work. The current gone once again for the second time after I reached home, Enrique singing in my laptop, the candle light at the dinner table and the hot food: all added to excellent milieu of tonight’s dinner. I would just love to have it once more.
The recipe here’s for all of you.
Cooking Time: 10 mins
Egg (Dim): 4
Onion (Peyaj): 2
Garlic (Rasun): 4 / 6 cloves
Ginger- garlic paste (Aada-Rasun bata): 1½ teaspoons
Turmeric powder (Halud guro): 1 teaspoon
Chili powder (Shukhno Lankar guro): ½ teaspoon
Garam Masala: ½ teaspoon
Sunflower oil (Tel): 2 tablespoons
Salt to taste
- Chop the onions and tomato into small pieces.
- Beat the eggs in a bowl; just add ½ teaspoon salt with it.
- Heat 1 tablespoon of oil in a wok.
- As the oil gets fully heated add the beaten eggs and fry to make a big omelet.
- Set the omelet on a dish and cut it into four halves or you may cut it in your own way.
- Add the left out oil on the wok and heat.
- Add the onion and garlic cloves as the oil gets heated. Sauté until the onions soften.
- Add the ginger-garlic paste.
- Throw in the tomatoes; add all spices along with salt.
- Pour little water if it becomes too dry.
- As the gravy starts becoming thicker add the fried pieces of eggs and toggle them in the gravy.
- Serve hot with rice, chapathi or roti.
Am sure you’ll enjoy cooking it and of course having it. Catch on for the other recipes. Till then happy cooking and happy eating.
Ready to serve Dim Lalbahari
Posted in Egg, snacks | Tagged: bangali ranna, dim tarkari, easy cook egg, Egg, egg curry, garlic, ginger, hot egg, onion, spicy dim, spicy egg, tomato | 2 Comments »