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| Dimer Curry |
The week has drawn to its end and I am presently thinking about how it has gone. It has been a
light week.The Sunday “mach bajar” was great, office too has been kind enough this time and to top
it all I prepared a classic Dimer Curry for lunch.
Preparation Time:15 mins.Includes time required for boiling eggs
Cooking Time:22-25 mins
Ingredients:
- Eggs: 4
- Onion: 1 medium sized(75 gms).Made into a fine paste.
- Ginger Garlic paste: 2 tbsp
- Tomato: A 50 gm sized tomato made into a paste.
- Vegetable Oil: 3 tbsp
- Sugar: 1/2 tbsp
- Salt: To taste
- Powdered Spices
- Cumin Powder: 1.5 tsp
- Turmeric Powder:1 tbsp to coat the eggs before frying, 1/2 tbsp for the curry
Procedure:
- Coat the eggs with turmeric powder and salt.
- Heat 3 tbsp of vegetable oil in a kadai.
- When the oil get hot, fry the boiled eggs till the surface turns yellowish brown.
- Keep the fried eggs aside.
- In the left over oil add the ginger-garlic paste.
- After about half a min, add the onion paste.
- Under low heat, stir the ingredients until oil tends to leave the mixture.
- Then add the tomato paste.
- Stir for 3-4 mins, under low heat and sprinkle cumin and turmeric powder. Also add sugar and some
- amount of salt.
- Then add the eggs.
- Add a little amount of warm water depending upon the amount of gravy required.
- Cook covered for 4-5 mins.
Then serve.
