Deem er Dalna (Egg curry)

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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

Ingredients:

  • 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

Process:

  1. Slit the hard boiled eggs and rub salt and turmeric on them.
  2. Heat oil in a heavy bottom pan, add the eggs and sauté for 2-3 mins. Remove from oil and set aside.
  3. To the same oil add the cumin and bay leaves, sauté till cumin start gets browned and gives out fragrance.
  4. 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.
  5. Add turmeric, coriander and chilli powder, stir close the lid and let cook for 1-2 mins.
  6. Add the green peas and water, bring to a boil.
  7. Add the eggs, cover and simmer for 5-6 mins, until the green peas are cooked.
  8. Garnish with chopped cilantro.

Serve with Rice, Jeera rice, Pulao or Roti.

Notes:

  • 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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