Dimer Dhokar Dalna is
another variation of Egg Cake Curry. If you have enjoyed 'Egg Cake Curry', I am
sure this one too will win your heart. Since I don't have any steamer, I choose
to cook the eggs in oven. If you have steamer, you may cook the eggs in a steamer
for 20 minutes. Or you may go for another option - pressure-cooking. Put the
egg potato mixture inside a closed tiffin box and place that in a pressure
cooker. Empty a glass of water into the pressure cooker so that the water sliding
around the tiffin box helps in building steams to cook the egg.
Ingredients :( make around 12-14 dhokas) Cooking time: 1 hour approx.
ü 1 large potato, boiled (about 150 gm)
ü 1 large tomato (pureed)
ü 1 large onion (chopped)
ü 4 eggs, beaten
ü 1 tbsp ginger-garlic paste
ü 5-6 green chillies (chopped)
ü 2 tsp cumin powder
ü 2 tsp coriander powder
ü 2 tsp turmeric powder
ü 2 tsp kashmiri red mirch
ü 1 black pepper powder
ü 1 tsp garam masala powder
ü 1 1/2 cups of chicken stock
ü 1 tsp panch phoron ( a mix of five spices -
fenugreek seeds, nigella seeds, black mustard seeds, fennel seeds and cumin
seeds.)
ü Salt to taste
ü 2 tsp sugar
ü White oil for cooking
Method:
1) In a mixing bowl, mash the potato. Be careful that no lump remains. Add
1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp
kashmiri red mirch and salt. Incorporate the spices in the mashed potato.
Then pour the beaten eggs into the mixing bowl and stir in to mix in. Just take care that no lump forms in the
mixture.
2) In a greased baking
pan, spread the mixture. Put the baking ban inside another baking pan larger
in size. Pour 1 glass of water into the larger baking pan and using an
aluminum foil cover both the pans together. Prick few holes into the foil to
let the steam out.
3) Pre-heat the baking
pan at 350 F or 180 C. Bake the eggs for about 30 minutes till a toothpick
inserted at the centre comes out neat.
4) Let it cool for few
minutes. Then cut the dhoka out into square shapes. In hot smoking oil, deep
fry the square shapes. Keep aside.
5) Now is the time to
prepare curry. Brown the chopped onions in smoking hot oil. Then grind them
into a fine paste.
6) Heat oil in a wok. (You may use the same wok and oil used in
frying the onions.) When oil turns piping hot, add panch phoron. Allow
them to crackle.
7) Add the browned onion
paste and ginger-garlic paste. Add the spices - turmeric powder, cumin
powder, coriander powder, kashmiri red mirch, black pepper powder and green
chillies. Saute for 1 minute. Then add tomato puree and sugar. Sauté for 2
minutes.
8) Add the chicken stock
and bring the gravy to a boil.
9) Slide in the fried egg
dhokas. Sprinkle garam masala powder on top. Check the seasoning and turn the
heat off.
10) Serve warm with paratha,
luchi or rice.
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