Dimer Tarkari/ Egg Curry

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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.

Serves 4

Ingredients:

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

Preparation:

• 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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Egg Tomato

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

Egg is always that easy to make and ready to serve recipe in all households I presume. The advertisement that used to be telecasted in DD National when I was young “SUNDAY HO YAA MONDAY ROJ KHAIYE AANDE” that was lovely. I loved that one very much. From school tiffin, to a side dish for the dinner table egg is always in the menu. So this time thought of tasting the egg in a different way. Here’s the recipe for you all.

Serves 2

Ingredients:

Eggs (Dim): 4

Potato (Aalu): 2 medium sizes

Onion (Peyaj): 1 large

Garlic (Rasun):  5 to 6 cloves

Ginger garlic paste (Aada rasun bata): ½ tablespoons

Turmeric powder (Halud guro): ½ teaspoons

Chilli powder (Sukhno lankar guro): 1 teaspoon

Tomato sauce: 1 tablespoon

Garam Masala: ½ teaspoon

Preparation:

• Cut the potato in large square pieces and the onions also.
• Boil the egg and potato together.
• De-shell the eggs and cut into halves
• Heat oil in a wok and fry the potatoes and eggs separately. While frying the eggs do not toss them hard else the yolk will come out.

Fried eggs

• Heat oil in the wok, sauté the onions.
• Throw in the garlic and again sauté for a minute or two.
• As the onions turn golden brown add the ginger garlic paste, tomato sauce, turmeric powder, chilli powder, salt, water and cook till the gravy thickens.
• Add the potatoes and put in some more water if required.
• Add the eggs and toss lightly.
• Sprinkle the garam masala and cook for a minute with a lid to retain the smell of it.

Ready to serve Egg Tomato

Rice and egg tomato

Serve with rice, roti, or paratha. Catch you soon, till then happy eating and happy cooking.

As a large egg contains alomost 43 miligrams of Calcium, I can’t stop but to send this post to Sangeeth

Eat Healthy – CALCIUM Rich Contest .

A little update, I received another award from Priti, so thank you Priti and have passed on to my blogging friends , congrats to all of you. Check my awards page for more details.

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Dim Lalbahari

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.

Serves: 2

Cooking Time: 10 mins

Ingredients:

Egg (Dim): 4

Tomato: 2

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

The ingredients

Preparation:

• 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