Dimer Dalna (An Indian Egg Curry)
Dimer Dalna, or the Bengali egg curry which is often called dimer jhol, is a dish for which I can never refuse to eat! This East-Indian Dimer dalna is an “egg-celent” dish and visually appealing too! Worthwhile to say here is that soft-cooked or somewhat raw eggs have Salmonella bacteria in them, which leads to a disease called Salmonellosis. This is the reason why these days people prefer eating hard-boiled (as in this dish), poached or scrambled eggs. What about you?
An “egg” has a tremendous potential to add volume, variety and look to any dish. Be it the Chinese lou shui eggs, the Italian frittata or the humble Indian egg curry. If you go to Foodbuzz’s “Eggland’s Best” recipe collection, you’ll be amazed by the plethora of egg recipes from across the world!
Nutritional facts and benefits on health
Eggs are highly nutritious. These are a very good source of selenium, iodine and vitamin B2. These are also rich in protein, phosphorus, molybdenum, vitamin D, vitamin B12 and vitamin B5.
An egg in your diet actually promotes weight loss and latest research has shown that it really helps in improving the cholesterol profile. Eggs protect eyesight, delay cataract signs and are good for heart. To some extent, these prevent blood clots. Rich in choline, eggs help in improving the memory. The incorporation of eggs in the diet is highly recommended for pregnant women, lactating mothers and older adults. Last but not the least, these are good for your skin, nails and hair too!
Egg curry variations in India
In India, egg curry is cooked in a number of ways. The kinds of spices (and their amounts) used in this dish may vary. The same dish, the all-time-favourite Indian egg curry, is cooked in different parts of India in different ways.
In Andhra Pradesh, the egg curry has mustard seeds, fenugreek seeds and tamarind, which is popularly known as guddu pulusu. The Chettinad ( Southern India) way of cooking this curry essentially involves curry leaves and grated coconut in the recipe. The Punjabi egg curry requires garam masala and red chilli powders, whereas the Goan variation uses vinegar and tamarind pulp!
In the Eastern part of India (e.g., West Bengal), people prefer to make a medium-spicy curry with boiled eggs, cooked in a special way. This is called dimer dalna or the Bengali egg curry!
Dimer dalna is a special egg curry in which the hard-boiled eggs are carefully slit lengthwise all around the egg and then each egg is marinated with turmeric powder and salt and shallow-fried to get a rich yellow colour (as in the picture). After we get the fried hard-boiled eggs, we then proceed towards the making of the actual curry!
[Thank you, Ann, of Cooking Healthy For Me, for mentioning Cosmopolitan Currymania and honouring my cooking with your kind words on your post on Tandoori Chicken. Ann was recently among Foodbuzz Top 9 for this post.]
Dimer Dalna (An Indian Egg Curry)
Ingredients:
- Hard-boiled eggs: 6
- Whole cinnamon stick (one-inch): 1
- Green cardamoms: 2
- Cloves: 3
- Bay leaf (optional): 1
- Onion (slit lengthwise and crushed lightly with pestle and mortar): ½ cup
- Garlic (chopped finely and crushed lightly): 1 tbsp
- Ginger paste: 1 tsp
- Coriander powder: 1.5 tsp
- Cumin powder: 1 tsp
- Red/green whole (or slit) chillies: 3
- Turmeric powder (divided): 1 tsp
- Salt (divided): 1.5 tsp
- Oil (divided): 3 tbsp
- Water: 1.5 cup
Method of preparation:
The first step is to make long slits all around each hard-boiled egg and marinate them for 15 min, after coating them evenly with ½ tsp turmeric powder and salt. Shallow fry these eggs now in 2 tbsp oil, until these have “fried” marks on them. Add the eggs only when the oil smokes and keep the flame to the medium level. Remove on an absorbent paper.
To make the dalna or the Bengali-style gravy, add the remaining oil to the same skillet and wait till the oil smokes. Add the bay leaf, cinnamon stick, green cardamoms and cloves.
When these just turn brown, add the onion and the salt and sauté till these these become brownish. Add the garlic and sauté for 2 min and then add the ginger paste, mixed with a little water. Sauté for 1 min.
Add the turmeric powder, coriander powder and cumin powder, dissolved in a little water. Reduce the flame to minimum and stir the mixture continuously till the oil just starts leaving the sides.
Add the fried eggs now and smear these with the dried paste in the skillet, till the water is evaporated and the eggs are coated well.
Add a little more water (2 tbsp) and continue stirring till the mixture is again dry.
(Note: Please make sure that the gas flame is at the minimum while you do this, otherwise there are chances of the curry to turn bitter. Also, take extra care not to break the eggs.)
Add the rest of the water and the chillies now. Cover and increase the flame to a medium. Boil this for 15 min. This dish tastes scrumptious if teamed with plain, steamed rice.
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July 25, 2011 @ 4:46 pm
The egg curry looks very good. The egge is indeed a very versatile ingredient that allows you to experiment and also cook up a delight any time.
July 25, 2011 @ 5:00 pm
Simple and yummy curry… would be yum for aapams
July 25, 2011 @ 6:53 pm
Simple and satisfying anytime!!
July 25, 2011 @ 7:01 pm
Spicy egg curry…reminds my of Mom’s cooking..
http://www.savitharajsspiceland.blogspot.com
July 25, 2011 @ 7:17 pm
This looks really good. But I have to say I much prefer soft boiled to hard boiled eggs!! Diane
July 25, 2011 @ 9:25 pm
This reminds me that it’s been quite something that I made dim er jhol! One of my all time fav 🙂
July 25, 2011 @ 10:13 pm
ooh-after reading how the egg is prepared prior to making the curry, I am afraid I would be eating those tasty eggs before I even got to make the curry! Love the technique and your curry looks yummy.
July 25, 2011 @ 10:14 pm
Purabi…I love eggs and eat them several times a week. But always searching for new ways to eat them. What a wonderful and unique recipe! : )
July 25, 2011 @ 10:19 pm
I love this I have bookmarked and really want to give it a try. B
elieve it or not there are a row of shops right by me here in The Bronx, NY called Bangla Bazzar and it is frequented by all the Bengali immigrants and the little restaurants have the most incredible aromas.
July 25, 2011 @ 10:22 pm
Egg is such a simple ingredient but it can create many interesting dishes. It’s good to learn something new from you. 😀
July 25, 2011 @ 10:54 pm
Oooh you fry the hard boiled egg? That sounds crazy delish Purabi! I love the asian style seasoned eggs so I can only imagine how yummy this is.
July 26, 2011 @ 12:05 am
Yuumy and mouth watering dalna…:)
July 26, 2011 @ 1:49 am
very nice step by step instructions….
July 26, 2011 @ 2:05 am
Wow – I love curry (you know that) and I LOVE eggs! Hard boiled, soft boiled, scrambled, poached…whatever! This dish is pure heaven! I love it!
Thank you SO much for your kind words – I’m deeply touched. When I made that dish….I couldn’t help but think of you the entire time! You gave me the courage to try it….
Buzzed this incredible dish…I’m going to have to make these (removing allergens – of course). I think hubby would go NUTS for this one!
July 26, 2011 @ 3:34 am
delicious egg curry we make similar lovely to have quick gravy for roti look wonderful Purabi
July 26, 2011 @ 3:59 am
Thanks for sharing so much about egg curry. It was very interesting. This dish looks good
July 26, 2011 @ 5:38 am
This looks tasty. I love eggs and my mother has always made them in many different ways as I’m half Chinese I think I have had more egg dishes in dinner dishes than breakfast.
July 26, 2011 @ 9:17 am
I love egg curry! I want this 🙂 I will definitely try this version 🙂
July 26, 2011 @ 9:37 am
I love boiled egg curries! I’m not so keen on the ones with omelettes in them. I think I need to introduce my husband to the deliciousness of an egg curry!
July 26, 2011 @ 10:21 am
Lovely curry and my hubby will certainly drool over this spicy one. Looks like we have the same taste for food.
July 26, 2011 @ 11:13 am
Liked your version …looks very gud …will try it
July 26, 2011 @ 12:23 pm
curry is healthy and delicious
July 26, 2011 @ 1:17 pm
Frying the eggs remind me of my grandma. She would always fry cook eggs before she made something amazing. I normally use eggs in my thit kho (braised caramel pork and eggs) but this curry would be great whenever I don’t have the meat at hand. Thank you for this great recipe.
July 26, 2011 @ 1:34 pm
detailed post
tasty one
July 26, 2011 @ 1:34 pm
I’ve never had an egg curry! I’m intrigued 😀
July 26, 2011 @ 1:43 pm
Vandana, yes, indeed! We can really experiment with eggs a lot! And they come relatively inexpensive!
Vimitha, oh, it would really taste well with appams. You are right!
Savitharaj, I am so honoured when someone tells me that my cooking reminds them of their mom’s cooking. This is the ultimate praise and motivation for me, dear. I am so humbled by your statement.
Tina, actually I did the same. I ate one egg before it went into the curry! 😉 Thanks, Tina!
July 26, 2011 @ 1:50 pm
Mike, Banglaa Bazzar in NY?!!! Sounds very interesting!! We don’t have any Bengali Bazzaar in Hong Kong! So I am sure you will try out some of my Bengali dishes now!
Thanks a ton, dear Ann, for being so kind to me! Thanks for the buzz too!
Lilly, I am so happy that atleast I reminded you of your grandma! No one can beat Grandmas in their meticulous cooking, isn’t it?! But still, it feels good when you say this! Thank you.
July 26, 2011 @ 2:03 pm
I love curry! This is something I have never seen before. My husband would absolutely love this!
July 26, 2011 @ 2:34 pm
Looks yummy .. my son loves egg curry.
Vardhini
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July 26, 2011 @ 3:31 pm
wow, I am a big fan of curry but never tried this egg-celent dish 😉
July 26, 2011 @ 3:37 pm
I did not know those different names of egg curries within India itself. That is very interesting. 🙂
July 26, 2011 @ 3:46 pm
This is a beautiful meal! Something my family would just love :), Miriam@The Pioneer Cookbook
July 26, 2011 @ 3:49 pm
Yummy, I love hard-boiled eggs and to put them in a curry is just wonderful. I don’t think anyone else in my family would eat this but I sure would!
July 26, 2011 @ 4:08 pm
hey purabi…Thnx for liking my post…Egg curry looks yummy…I am happy to join you dear…
Cheers
July 26, 2011 @ 8:15 pm
they do something similar in chinese cuisine with sesame and soy sauce i think! great recipe with the curry spices 🙂
July 26, 2011 @ 9:54 pm
Egg curry looks yummy…
July 27, 2011 @ 3:47 am
mmm yum! I love indian egg curries but i never knew there were so many variations! really like your informative post – now i know so much more about indian egg curries than I ever did 🙂
July 27, 2011 @ 5:35 am
lovely post; make a somewhat similar version in my hearth and hey the dish looks great !
July 27, 2011 @ 9:34 am
YOur pics are awesome…absolutely mouthwatery..:P
Tasty Appetite
July 27, 2011 @ 10:19 am
Arre killa, phatai disoooo, vhaliye jao guru, chaliye jao
July 27, 2011 @ 10:45 am
I like Indian curries and have enjoyed trying different dishes. This is another interesting recipes to try.
July 27, 2011 @ 12:30 pm
I’m enjoying receiving your posts via e-mail, Purabi! The “marble-ized” colors of the eggs are so pretty and appealing. Sounds yummy!
July 27, 2011 @ 1:14 pm
Oooh! Yum! I’d love to try some of this 🙂 I’m a huge egg fan, buzzed!
July 27, 2011 @ 2:14 pm
This post is great because it contextualizes the recipe before diving right in. Your knowledge of curry is formidable!
July 27, 2011 @ 3:12 pm
This egg curry looks great! I can’t wait to give this a try! 🙂
July 27, 2011 @ 3:17 pm
dimer dalna wow sounds so yummy, and way too handy sp when u r short of veggies, satisfying at the same time.
just hopped here, u have a nice collection of recipes
do visit us if time permits…
July 27, 2011 @ 3:39 pm
You obviously have the gift of cooking which I severely lack.
July 27, 2011 @ 4:34 pm
I love eggs and all kinds of curries made of eggs. I have to try this out 😀 Great
July 27, 2011 @ 4:42 pm
hi purabi, i am an eggie person, love eggs so much – in any preparation at all. we also have traditional curried hard boiled eggs, just that we dont make cuts on them.
congrats, I have decided to give you the sunshine award, which you very well deserve. Please kindly accept this award and let me know your confirmed acceptance by writing it in my comment box. Thank you and have a nice day.
July 27, 2011 @ 8:58 pm
That’s a lovely egg curry, Purabi. I have made egg curry before. Yours looks very delicious too.
http://spoon-and-chopsticks.blogspot.com/
July 27, 2011 @ 11:50 pm
Purabi-I love egg curry, especially the way you made it to perfection. Another yummy and beautiful dish you presented.
Thanks for sharing:DDD
July 28, 2011 @ 2:29 am
Love the look of the whole eggs!
July 28, 2011 @ 3:49 am
what an interest way to make eggs – don’t eat them but these look healthy and yummY
July 28, 2011 @ 5:36 am
There’s nothing humble about egg curry – its delicious! Yours looks great.
July 28, 2011 @ 6:14 am
Eggs are a huge favorite.. especially boiled ones.. This curry looks fantastic..
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July 28, 2011 @ 2:01 pm
Hi,
This is something new, the tip – merinade with tumeric powder – all these while I only deep-fry whole giving the crinkly brownish finish.
Add some potatoes, I love dipping egg curries with bread and chapatis too!
I am a curry lover. I notice here you have bay leaves instead of the curry leaves, any difference in flavour between these two?
Thanks for sharing..
July 28, 2011 @ 2:23 pm
Viviane, thanks for your wonderful words about my blog! I am so honoured!
Wan Maznah, thanks for the Sunshine Award. This really means a lot!
Mehjabeen, sure, dear! I’ll definitely check out the event.
Katrina, thanks for your comment. Yes, potatoes do taste good in egg curry. I make two kinds of (Bengali) egg curries. The first one is here. The second one is a little different than this one and it uses potatoes. Curry leaves and bay leaves are totally different! The tastes of both are strong (but very different) and these two leaves can’t be substituted with each other.
Curry leaves are usually used in South-Indian cooking, but this is the egg curry of West Bengal (Eastern India) and curry leaves are not traditionally used in Bengali cooking. The aromatic bay leaves are dry, but curry leaves are used fresh.
July 28, 2011 @ 3:03 pm
Hi Purabi,
My sis gave me a packet of dried bay leaves and told me it should taste good in curries. She bought it from a Bangladeshi sundry shop to show me the sample. I did not know what to do with it.
Thanks for the info. Do you know that at times I get the Bangladeshi restaurant to cook for me some of their special chicken or fresh water fish curries?
(My speciality- always get closely acquainted to cooks of my favourite local restaurants, one even came by my house to teach me how to prepare their Chinese special buttered prawns dish, he hehe). I am a lousy cook but love to eat..
Anyway, No wonder they taste different from those curries served in Southern Indian restaurants.
Cheers
July 28, 2011 @ 5:33 pm
Never had egg curry before, but it sounds delicious. I like the idea of a fried hard-boiled egg!
July 30, 2011 @ 6:00 am
Looks wonderful! Yum!
July 30, 2011 @ 9:20 am
Hi Purabi! Haha, these are egg-celent! I love it especially when you cut those eggs in half and dip in the curry sauce…. YUM. I love the egg yolk part of boiled egg. I’ve never ate boiled eggs with curry flavor, but I do make fried egg with Japanese style (<- this is the key) keema curry.. 😉 I should cook this when I have lots of eggs. Thanks for the recipe!!!
July 30, 2011 @ 3:57 pm
What a wonderful way to prepare an egg dish…love all of these flavors 🙂
August 1, 2011 @ 7:54 am
Thanks you for all the great info, we love eggs and with curry even better!!
August 3, 2011 @ 6:53 pm
I love Indian food, especially curry even Indonesian also has it own curry version. Love your egg curry Purabi… Nice write about eggs fact also 🙂
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