My theme for the fourth and final week of Blogging marathon# 22 is "Bookmarked Recipes" for this month's themes. Today's recipe is a Bengali dish that is a quick and easy egg curry for those days when there is little time to cook and the fridge is practically empty.
Recipe for this Dimer Dalna is from PreeOccupied. My post is also going to be quick and short, since we are at my cousin's house for the weekend.
Eggs - 3, boiled and peeled (Martha Stewart's tip for perfectly boiled eggs: add cold eggs to cold water making sure that the water is at least 1" over the eggs. Bring water to a boil, turn off the heat, cover and set the timer to 13 minutes. Once done, remove the hot water and rinse with cold water. Peel and use)
Onions - 1 large, chopped
Tomatoes - 2, chopped
Potato - 1, peeled and chopped
Green Peas - 1/2 cup
Green Chilies - 2
Bay leaf - 1
Ground Coriander - 1/2 tsp
Ground Cumin - 1/2tsp
Red Chili powder - 1/2 tsp
Garam Masala - 1/4tsp
Salt - to taste
- Heat oil in a saute pan, add the bay leaf, onions and green chilies. Saute until onions are lightly browned.
- Add the potatoes and cook until tender, about 6-8 minutes.
- Add all the dry masalas and cook for 1-2 minutes.
- Next add the tomatoes, green peas and salt; cook until they turn mushy, about 3-4minutes. Finally add the eggs and cook for 2 more minutes.
- Serve with rice or roti.