East Indian
Dim Curry (Bengali Egg Curry)
Dim Curry (Bengali Egg Curry) is East Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 6 eggs
- 4 tbsp mustard oil
- 2 onion
- 2 tomato
- 1 tbsp ginger-garlic paste
- 1 tsp panch phoron
- 1 bay leaf
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tsp ground cumin-coriander
- 2 green chilies
- 1/2 tsp sugar
- 1 tsp salt
- 1.5 cups water
- 2 tbsp chopped cilantro
How to cook it
- Hard boil the eggs, peel, and prick each a few times, then rub with a little turmeric and salt and shallow fry in 1 tablespoon of mustard oil until the skins blister; set aside.
- Heat the remaining mustard oil in a pan until it shimmers, then temper with the panch phoron and bay leaf.
- Add the onion and fry until golden brown, about 8 minutes, then stir in the ginger-garlic paste.
- Add the tomatoes, turmeric, chili powder, cumin-coriander, and salt, and cook until the oil separates from the masala.
- Pour in the water, bring to a simmer, and cook for 8 minutes until the gravy thickens slightly.
- Slide in the fried eggs and green chilies and simmer for 5 minutes so the eggs soak up the gravy.
- Finish with cilantro and serve hot with steamed rice.
Serve it with
A East Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Dim Curry (Bengali Egg Curry), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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The protein alongside
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What it is eaten with
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Dim Curry (Bengali Egg Curry) carries eggs. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | Yes | Aloo Posto (Potato in Poppy Seed Paste) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Egg and Vegetables
- How this was set
- Hand audited
When to cook it
Dim Curry (Bengali Egg Curry) takes about 35 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on egg, onion, and tomato.
From the same kitchens
More cooking from East India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.