Egg in Bengali is called 'dim' and 'gandharaj' is a type of lemon famed for its fragrance and the aroma it lends to a dish. Together combined, both egg and gandharaj lemon makes an exotic culinary creation savoured by all. I picked the recipe from a cookery show, but I adapted it according to my palate. It was an oil free egg preparation without yolks, but nah I can't have eggs without yolks crumbling in my mouth, so I retained the egg yolks and twisted the spices in accordance with what was available at home at that moment.
The recipe is super simple and flexible. You may substitute coriander leaves with curry leaves or add fenugreek seeds (methi) in place of cumin seeds while sautéing. At the end, it is your culinary instinct that gets into work in creating a marvel.
Ingredients: Cooking time: 15 minutes
ü 5 Eggs (hardboiled and peeled and chopped coarsely)
ü 1 green capsicum (chopped)
ü 5-6 hot green chillies (turned into paste)
ü 1/2 cup of grated coconut
ü 1/2 cup of coconut milk
ü Few sprigs of coriander leaves (chopped)
ü Gandharaj lemon juice (1 tbsp)
ü 1 tsp of garam masala powder
ü Salt to taste
ü 1 1/2 tsp of sugar, depending on your taste bud
ü 1 tsp cumin seeds (for sauté)
ü White oil for cooking
1) Heat oil in a pan. Add cumin seeds into the smoking hot oil and wait till they begin to crackle.
2) Toss in the green capsicums and shallow fry them.
3) Add grated coconut and stir in. Pour coconut milk and let it simmer for 2 minutes.
4) Add green chillies paste and coriander leaves. Mix in. Add salt and sugar.
5) Now throw the eggs in. If the gravy becomes dry, you may add little water around this time.
6) Sprinkle garam masala powder and squeeze the lemon juice. Stir in to mix. Turn the heat off.
7) Serve hot with rice.