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
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.