This dish is inspired by the famous dish from Bengali cuisine, Dimer Dalna (Egg Curry). Eggs are such a universal food and can be used in so many ways. Eggs are a natural source of zinc so I try to include them atleast twice a week. This egg recipe is perfect on a summer day and has all the flavor and goodness you can imagine. Traditionally its made by frying boiled eggs in oil and then cooking them in a curry of onions,garlic,ginger and tomatoes. I tried to keep the flavor but reduced the amount of oil and played around with some of the ingredients a little bit. I used potatoes with skin on to preserve the nutrients and also parboiled them ahead of time to reduce the starch from them. I added green peppers to the curry to increase its goodness.
Ingredients~
Eggs hard-boiled
Green peppers
Spices-Bay leaf, whole cardamom, turmeric, red chillie powder
Tomatoes (chopped), garlic paste and ginger paste (a tablespoon each),cilantro for garnishing, one whole chipotle or green chilli, red or any favorite potato(s) with or without skin, half onion finely chopped
Method-
Boil the eggs ahead of time. Par boil some potatoes as well .This takes about 10 minutes.
Heat oil (1 tablespoon). Add onions, garlic, ginger and green chilli. About a half a minute into the process and add all the dry spices. Stir for a while and when oil starts to separate, add tomatoes and let it cook for some time. Oh! add the peppers too! :) Cook for about 4 minutes stirring intermittently so that the veggies don't burn. Add the par boiled potatoes ...Add some water (about 2 cups depending on the gravy needed) Cover and cook for 4 minutes.
Garnish with cilantro ...Done!
Serve with hot rice and enjoy!This is so light that you can go back for another serving without any guilt. Healthy food doesn't have to be boring. :)
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