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:
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.
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.