This dish made regular appearance in our lunch/dinner table growing up. My sister and I would save the egg yolk for the end, then moosh it with an extra serving of just gravy and relish it. And as far I remember, we never had any left overs of this dish, ever! All of us loved it, which meant second and third helpings and a wager over the last bite. My husband loves it too, so the tradition continues.
This is my go-to recipe when I am craving for something quick, easy and spicy.
Time for Prep: 10 mins Time to Cook: 25 mins Yield: 6 servings Level: Easy
- 6 hard boiled eggs
- 1 medium sized onion, chopped
- 1 medium sized plum tomato, chopped
- 2 tbsp tomato puree
- 1 cup frozen of fresh green peas
- 2 tbsp cilantro, chopped
- 3-4 green chili pepper, chopped
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaves
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cayenne or chilli powder
- Salt to taste
- 1.5 cups water
- Slit the hard boiled eggs and rub salt and turmeric on them.
- Heat oil in a heavy bottom pan, add the eggs and sauté for 2-3 mins. Remove from oil and set aside.
- To the same oil add the cumin and bay leaves, sauté till cumin start gets browned and gives out fragrance.
- Add onions and salt, stir it a little, reduce heat and let the onions caramelize. Usually takes around 7-8 mins. Add the chopped tomatoes and green chili pepper and cook for another 5 mins. Then add the tomato paste, stir it in, increase the heat let cook for a min.
- Add turmeric, coriander and chilli powder, stir close the lid and let cook for 1-2 mins.
- Add the green peas and water, bring to a boil.
- Add the eggs, cover and simmer for 5-6 mins, until the green peas are cooked.
- Garnish with chopped cilantro.
Serve with Rice, Jeera rice, Pulao or Roti.
- Sometimes I use Panch Phoron instead of the cumin seeds.
- I prefer using mustard oil, but if your not used to the flavor or the smell, then use whichever oil your prefer.
- My mom also added ginger and garlic (both minced), before adding the tomatoes. I prefer the taste without them.
- You can also puree the onion-tomato-spices gravy base in a blender, after sautéing, before adding water if you prefer a smooth gravy.
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