Tuesday, 11 February 2014

Egg Curry with Rosemary and Parsley

Other than fish dishes, what is the next non-veg item that features more frequently in Bengali Household? Yes, the ever famous 'Dim er jhol' or Egg Curry. We, bengalis just love it !! And when it is cooked with potatoes, green peas and garam masala, it becomes 'Dim er Dalna'. Now again, there is huge difference in flavor when you are using Duck Egg instead of Chicken Egg. 'Ha(n)s er Dim er dalna' or Duck Egg Curry is a delicacy in Bengal and it is a feast for us when I cook it. Now here is a twist to my usual Duck Egg Curry. While cooking, I have added some dried Rosemary and Parsley and these herbs gave a completely different dimension to our popular Egg Curry.


Ingredients:


  • Duck Eggs - 3,  boiled
  • Green Peas - 1/2 cup
  • Onion - 1, chopped
  • Garlic Paste - 1 tsp
  • Ginger Paste - 1 tsp
  • Medium Tomato - 1, chopped finely
  • Green chilies - 3
  • Dry rosemary - 1 tbsp
  • Dry parsley - 1 tsp
  • Kashmiri chili powder- ½ tsp
  • Turmeric powder - ½ tsp
  • bay leaves - 2-3 
  • Salt and Sugar to taste
Cut slit to the eggs longitudinally, slit the green chilies at the mouth.  Heat oil, put the bay leaves and the green chilies, fry a little. Put the chopped onion and the garlic paste.Fry well until the onion is translucent. Add half the ginger paste and stir. 


 Fry little and then add the eggs and stir well to fry well.


Add the tomato paste. Stir and sauté well.  add turmeric and the Kashmiri chili powder. 


Add the peas with a sprinkle of water, Cook for 2-3 min and when oil separates, add water. 


Bring to a boil. add the remaining ginger, the dried rosemary and dried parsley. Adjust salt.  


Cook for 5-6 min or so. Sprinkle 1/2 tsp of sugar. Adjust the seasonings. Serve with rice.




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