After an easy breezy Muttai Kurma Recipe, here is one more side dish made with eggs which goes so well with rotis. I postponed the selection of the ingredient for this theme for a long time as I couldn’t decide what to use. Then when I was going through my drafts, I had this muttai kurma in the folder. So why not choose egg as the ingredient when I have one post ready! That is how the theme was decided and then I had to search for two more recipes. As Sruti’s holidays came to an end, I have to make the side dishes for myself. And when I decide something for myself, I need to make sure that I can insert them in my diet chart for the day. The Bengali Dimer Dalna looked so delicious and I decided to try it for this week.
After I finalised on the recipe, I included potatoes and eggs and wheat flour for the day so that I could make the curry and enjoy them with rotis. As you can see, I made two rotis with 50 gm of flour and the curry with just two eggs and 100 gm of potatoes. Usually this curry is thinner, but as I had to consume the whole thing in one sitting, I made it thicker. The base for the curry is tomato and so the curry has a nice tang to it. That compliments with roti so nicely. After a long time I made chapathi and I enjoyed my lunch to the core. With potatoes and eggs, the lunch was so filling, though it has only two rotis. I have penned down the recipe for two servings, but increase the eggs and potatoes as per your need and also the other ingredients can be increased or decreased proportionately.
Eggs – 4
Potato – 200 gm
Oil – 1 tbs
Clove – 2
Cinnamon – a small piece
Star Anise – 1
Onion – 1
Tomato – 1 large
Ginger – 1″ piece
Garlic – 3-4 cloves
Red Chilly Powder – 1 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Salt – to taste
Grind together onion, ginger, garlic and half a tomato.
Cook eggs, peel skin and set aside.
Pressure cook potatoes, peel, cube and set aside.
In a pan, heat oil and add the spices.
Add the ground paste and fry for a few minutes on low flame until all the water content evaporates.
Add the chopped toato and cover and cook for a few minutes until mushy.
Add red chilly, coriander, turmeric and salt.
Add enough water to make the gravy.
Add the cubed potatoes and eggs and cover and cook on low flame for five minutes.
Serve it hot with rice or roti.