**Desi Dim Alur Chorchori (Egg and Potato Curry)** is a simple and flavorful Bengali dish.
### Ingredients:
- Eggs: 4 (hard-boiled)
- Potatoes: 2 medium-sized (cut into small wedges)
- Onion: 1 large (thinly sliced)
- Tomato: 1 medium (chopped)
- Green chilies: 2-3 (slit)
- Mustard oil: 3 tablespoons (or regular oil)
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1/2 teaspoon
- Cumin seeds: 1/2 teaspoon
- Bay leaf: 1
- Salt: to taste
- Sugar: 1/2 teaspoon
- Water: 1 cup
- Fresh coriander: for garnishing (optional)
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### Instructions:
1. **Prepare the Eggs:**
- Peel the hard-boiled eggs and make a few slits on them with a knife to allow spices to penetrate.
- Sprinkle a pinch of turmeric and salt over the eggs. Mix well.
- Heat 1 tablespoon of mustard oil in a pan and lightly fry the eggs until golden. Remove and set aside.
2. **Fry the Potatoes:**
- In the same pan, add another tablespoon of mustard oil. Fry the potato wedges with a pinch of turmeric until they turn slightly golden. Remove and set aside.
3. **Prepare the Masala:**
- Add the remaining oil to the pan. Once hot, add cumin seeds and the bay leaf. Let them crackle.
- Add sliced onions and fry until golden brown.
- Add the chopped tomatoes and green chilies. Cook until the tomatoes soften and the oil separates.
- Mix in turmeric powder, red chili powder, and salt. Stir well.
4. **Cook the Curry:**
- Add the fried potatoes to the masala and mix thoroughly.
- Pour in 1 cup of water, cover, and let the potatoes cook until tender.
5. **Add the Eggs:**
- Once the potatoes are cooked, add the fried eggs and gently stir. Adjust the salt and add a pinch of sugar to balance the flavors.
- Cook for another 3-5 minutes, allowing the eggs to absorb the spices.
6. **Finish and Serve:**
- Turn off the heat and garnish with chopped fresh coriander (optional).
- Serve hot with steamed rice or parathas.
Enjoy your **Dim Alur Chorchori**!
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