Dim-er dhonka (steamed egg curry) by Sudeshna Bhattacharya

My benchmark for traditional Bengali home-style cooking has been my maternal grandmother. She was very fond of eggs. So was my mum, in fact, before she turned completely vegetarian. Now, my nani belonged to a time, when, middle class home-makers had to cater to unannounced guests at the drop of a hat. Even  though she was a working woman, she made sure that she attended minutest details of her home; and also cooked for the family everyday. Resources were not abundant at all times. There were times when 3 eggs had to suffice for 5-7 people — without compromising on the taste or sacrificing the grandeur of any meal — and this recipe is a wonderful example of all these. Times have changed. But the recipe has remained a family favourite. When I spotted this recipe posted by Ms. Sudeshna Bhattacharya, memories came rushing; and I wanted to share them and the recipe with you all — and Sudeshna-di kindly complied.

 

• Eggs
• Cooking Oil
• Salt
• Chilli flakes
• Bay leaves
• Onions (sliced)
• Ginger-Garlic Paste
• Potatoes (de-skinned and cubed)
• Turmeric powder
• Chilli powder
• Garam Masala powder
• Tomatoes (chopped)
• Green Chillies (chopped)
• Coriander Leaves (cilantro) — chopped

• Whisk eggs in a bowl & add salt, chilli flakes.
• Steam in microwave (or in a traditional manner — as per your convenience) for 3-4 mins, allow some standing time, and take out of the microwave.
• Cut it into pieces & keep aside.
• Heat oil in a cooking pan, & add bay leaves, sliced onion.
• Fry till the onion turns pinkish.
• Add ginger-garlic paste & saute till the raw smell goes off.
• Add cubed potatoes, turmeric-chilli-garam masala powder & mix well.
• Fry together for sometime.
• Add chopped tomatoes & fry till oil starts to separate.
• Add the steamed egg pieces. Mix well.
• Add warm water & cook till the gravy thickens.
• Add chopped green chillies & coriander leaves before serving.