Tuesday, January 11, 2011

Dimer Kari (Bengali way)/Egg Curry : Revealing the funda of the Anda Curry

New Year and Winter and my First Recipe of 2011

When winter is harsh, people cry and pour words against the cold and the chill. When summer comes and the scorch of the sun bites, then hot words are spelled from the mouth. When the rains go on pouring for days together, soreness is exhibited in thoughts, words and deeds. But for sure January brings with it the cold of the season to its full.

And in this year I write out my first recipe of 2011...Dimer Kari/Dalna or you can say the very Egg Curry/Anda Curry...the Anda bringing out its funda in the curry.

Eggs are very useful, can cook so many items. No question of the first coming of the chicken or the egg at any juncture when the egg reaches the kitchen. And in my kitchen as I cook this curry, I am more concerned of finishing it up and serve it...as everyone is hungry at home.

To cook egg curry:

Eggs: 4

Onion: 2 medium size

Tomatoes: 2 medium size

Garlic: 5-6 flakes. If you want that garlic-y extra aroma a couple of extra flakes will do no harm.

Ginger: 1 inch piece

Haldi powder: ½ tsp

Red chilli powder: ½ tsp. Can add more if you want it hot and spicy, your choice, take it.

Bay leaves: 2-3

Salt: of course to taste

Sugar: a pinch or two to balance the taste

Cooking oil: mustard oil 2 tbsp. Choose your oil for use, again left to you.

First stage preparation:

Boil the eggs in water, cool and then remove the shell.

Make a smooth paste of onion, ginger and garlic.

Wash the tomatoes and chop it into tiny pieces.

Next stage:

Heat oil in a kadhai/wok/any cooking vessel.

Put in the boiled eggs and fry them lightly. Take them out and keep aside.

To this oil add the bay leaves once the oil is hot.

About 10-20 seconds and then put in the onion, garlic and ginger paste and cook for 2-3 minutes.

Tip in the chopped tomatoes and stir fry for another 2-3 minutes.

Now add haldi and red chilli powder, salt and sugar and cook the masala till the oil separates.

Add 2 cups of water and allow it cook over high flame. As the gravy thickens put in the eggs and let it cook in the gravy for a couple of minutes.


Now ready to be served.

Rice, rotis or parathas can be served with this egg curry.


  1. Egg curry is always so welcome at my place, this looks just perfect.

  2. Love the look of the curry..spicy n warm, perfect with hot parathas :)

  3. Delicious egg curry, fried eggs and creamy gravy looks so inviting.

  4. HNY to u! the curry looks so yummy, its a fav at our house too :)

  5. Hi Gouri di

    Egg Curryr jhol ta dekhe jibe jol eshe galo. Tomar 1st blog in 2011 er jonno congrats.

    Hamaree Rasoi

    Hamaree Rasoi

  6. Yummy curry and looks perfect! Happy New Year to you and family. Thanks for stopping by my site, will visit you again ....


  7. You know Gouri, I can have egg all times of the day. I am always looking for new ways to make up for my egg-craze. This sounds interesting. Will sure try this out.

  8. Thanks you all for the lovely comments.

  9. KAmon achho gouridi....KOlkata back korchhi next month tai sharadin packing aar cleaning cholche...egg curry dekhte darun hoechhe...bhalo theko.....

  10. Lovely egg curry...just loved the color and look of it :-)

  11. Humara share ka anda kidhar hai? I love egg curry with rice. Day before when I spoke to my parents, bollo, Mum bollo haasher deemer curry baniyeche. I love that too in the winters. :-)

  12. Gouridi, Kite runner porcho? ki bhalo na boita. porte porte kamon chokher samne sab bheshe othe. parle cinemata dekho, khub sundor hoeche.
    amar alltime comfort food holo ei dimer curry. dimer jhol, bhaja bhaja alu posto tomato die ar garom bhat...kichhu chaina amar ar. tabe ekhne beshi raate ruti dieyei khete hay. bari jachhi giyei maa er kache bayna dhorbo dimer jhol bhat khabar.

  13. Looks delicious and love the color you got there. First time here,u have wonderful blog,love to follow u..

  14. Hi Divya, thanks for being here. Will visit your blog. Hope to read your comment in future.