BANGLADESH: Whole Egg Curry (Dimer Kalia) with Bengali Spiced Cauliflower and Peas

I have wanted to try a whole egg curry, and this version did not disappoint! Love the balance of the egg with the tomato curry. Definitely making again!

Whole Egg Curry

4 eggs

1 clove garlic

1 red onion

1 beefsteak or 2 Roma red tomatoes

1¼ teaspoon salt

¾ teaspoon turmeric powder

1 ¼ teaspoon chili powder

¼ cup mustard oil OR ¼ cup canola oil and a pinch of dry mustard

1 cinnamon stick

1 teaspoon sugar

1 tablespoon freshly grated ginger

1 bay leaf

4 green cardamom pods

1 teaspoon cumin powder

1 teaspoon coriander powder

1 tablespoon tomato paste

2 serrano pepper

¼ cup raw cashews

1. In a medium saucepan, steam or boil the eggs until hard, about 10 minutes, Run them under cold water and peel them. Use a sharp knife with score them, piercing the whites but not the yolks, so the spices can permeate them.

2. While the eggs are boiling or steaming, mince the garlic. Cut the onion in half, and slice one half and chop the other half. Dice the tomatoes.

3. Place peeled and scored eggs in a small bowl. Mix ¼ teaspoon salt, ¼ teaspoon turmeric, ¼ teaspoon chili powder in a small bowl, then sprinkle the mixture over the eggs. Gently rub the mixture onto the eggs.

4. Place a large heavy bottom sauté pan or skillet over medium heat, and pour the mustard oil or canoli oil and dry mustard in it. Once the oil heats up, add the boiled eggs and toss it around for 1 minute to gently fry. Remove and set aside.

5. Add the cinnamon, cardamom pods, and bay leaf to the same pan. Let it sizzle for a few seconds and then, add the garlic and ginger and cook an additional 30 seconds. Add the onion slices and pieces, the sugar, and the remaining 1 teaspoon of salt. Sauté 5 minutes, stirring frequently.

6. Add the remaining ½ teaspoon turmeric, 1 teaspoon chili powder, and the cumin, coriander powder. and tomato paste to the pan. Stir and cook until fragrant, about 1 minute. Add in the diced tomatoes and 1 cup water. Mince the serrano and add to the pan. Cook for 7 minutes, until thickened and incorporated.

7. Pulse the cashews in a small blender or food processors until it turns to powder. Add the cashew powder and fried eggs to the pot and cook until eggs are heated through, another minute or two.

Bengali Spiced Cauliflower and Peas

1½ cups dry basmati rice

1 large head of cauliflower

1 tablespoon canola oil

1 teaspoon turmeric

1 tablespoon cumin seeds

1 jalapeno pepper

4 green onions

½ cup chicken or vegetable broth

1 cup frozen peas

½ lime

½ cup cilantro, chopped for garnish (parsley would work if you hate on cilantro)

1. Cook basmati rice according to package directions.

2. Fill a medium saucepan with water and bring to a boil. Cut the cauliflower into large florets. Add the cauliflower and cook for 4 minutes. Drain and plunge into cold water to stop the cooking. Drain again and set aside.

3. In large sauté pan with a lid, add the oil and heat over medium heat. Mince jalapeño and add to the pan. Cook 1 minute. Add in the cauliflower and sauté another 3 minutes. Slice the green onions and add to the pain along with the turmeric, cumin seed. Add the broth, stir well, and cover the pan, and cook until the cauliflower is soft, about 10 minutes.

4. Uncover, add the peas, and cook until the peas heat through and the liquid is almost fully evaporated about 2-3 minutes. Squeeze the lime over top and toss with cilantro. Serve over rice.

#eggcurry #dimerkalia #spicedcauliflower #bengalicooking #bangladesh

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FUN FACTS:

• In southern Bangladesh, some fishermen use trained otters to herd fish into their nets.

• The Bay of Bengal is the largest bay in the world by surface area, covering approximately 839,000 square miles.

• The Royal Bengal Tiger's roar can be heard up to two miles away. This majestic beast is the national animal of Bangladesh and rules the mangrove forests.