Sometimes we do not plan the week ahead sensibly – in terms of groceries that is – and we run out of supplies (fish, meat) bang in the middle of the week. That is when the eggs or shrimps (frozen) come to the rescue. We always buy 2 dozens of eggs each week since all three of us would have one for breakfast each day (okay… I skip sometimes), we will always have scrambled eggs for breakfast on Sundays plus I need some for baking! So on days like today I make egg curry for lunch and we will have pasta with shrimps or Shrimp Scampi for dinner. This egg curry (Dim er Jol or Dim er Dalna) is quick to make, light and very flavorful.
Ingredients:
- Eggs – 4, boiled, de-shelled
- Onion – 1 medium, thinly sliced
- Tomato – 1 small, roughly chopped
- Green Chili – 2 or 3, slit
- Garlic – 1 tsp, finely chopped
- Ginger – 1 tsp, grated
- Cilantro – 1 tbsp, finely chopped
- Whole Garam Masala – 1 inch cinnamon, 2 split green cardamoms and 3 cloves
- Turmeric – 1/2 tsp + 1 fat pinch
- Paprika – 1/2 tsp
- Sugar – 1/4 tsp
- Salt to taste
- Oil – 1 tbsp, I used mustard oil, you can use canola or sunflower
- Water – As required
Season the boiled and de-shelled eggs with salt and a fat pinch of turmeric. Using a knife, score the surface of the eggs. In a non-stick pan heat oil and fry the eggs till golden-brown on all sides. If you want a darker reddish brown color you need to use a little more oil and deep fry. Take the fried eggs out of the pan and keep aside. Now to the same pan (add a little bit of oil if you want, I did not) add the Whole Garam Masala and fry till fragrant. Add the onions, salt and sugar and fry till the onions caramelize. Now add the tomatoes, green chilies, chopped garlic, grated ginger, turmeric and paprika. Cook till the tomatoes disintegrate and the oil starts separating. Add the eggs back to the gravy, pour in enough water to cover the eggs and cook till the eggs get a chance to soak up some of the yummy gravy. Throw in the chopped cilantro leaves and you are done! Serve with rice or roti!