১
Prepare and Score the Boiled Eggs
Peel eight . Make shallow cuts lengthwise in each egg white.
Roll the eggs on a plate with , , and until evenly coated.
৭
ডিমের কারি (Dimer Curry)
8 hard-boiled eggs · Caramelized onion bhuna · Green chillies
মায়ের রেসিপি (Mom's Recipe)
This Bengali egg curry has lightly fried boiled eggs in a thick onion gravy. Green chillies, cumin, coriander, turmeric, and red chili powder season the sauce.
Mom cooks the onions under a lid, then stirs in the spices. She turns the eggs gently through the gravy as it thickens.
Spices and oil were added by eye without verbal measurements. The onion quantity reflects a generous skillet layer rather than a weighed amount. Adjust salt and chilli to your taste.
The ingredients
Peeled and scored lengthwise with shallow cuts
Finely chopped. The recordings do not establish the whole onion count.
Fresh chillies, slit lengthwise
Used to coat eggs and color the onion gravy
Adds warmth and color to marinade and gravy
Stirred into the onion base.
Stirred into the onion base.
Standard table salt used on eggs and in sauce
Used for shallow frying eggs and sweating onions
Use only enough to loosen the gravy. The amount and water temperature were not established.
The method
Follow the cooking cues and watch each stage below.
Peel eight . Make shallow cuts lengthwise in each egg white.
Roll the eggs on a plate with , , and until evenly coated.
Heat a thin layer of in a non-stick skillet. Add the scored and shallow-fry them briefly until the whites develop a light golden, blistered skin.
Transfer the fried eggs to a plate to rest. Prepare the by peeling and finely dicing them.
Heat in the skillet. Add the finely chopped .
Cover the skillet and cook the onions until soft. Lift the lid to check and stir them.
Add , , , , and to the onions.
Stir the spices through the onions. Add the slit .
Add a little if needed to loosen the spiced onion paste.
Cover the pan and let the gravy simmer steadily. Cook until the sauce turns golden and begins to reduce, releasing tiny bubbles of oil along the rim.
Add the fried to the gravy.
Turn them gently with a flat wooden spatula to coat each egg with the onions and spices.
Simmer until the gravy is thick and oil separates at the edges of the pan.
| Term | Bengali | Meaning |
|---|---|---|
| Dim | ডিম | Egg |
| Bhuna | ভুনা | Cooking onions and spices until the mixture thickens |
| Tel chhara | তেল ছাড়া | Oil separating from the gravy |
Serve hot with steamed white rice or freshly made flatbreads.