Eggs, stewed with potatoes, Bengali style (Dimer Dalna)

Boiled eggs (Dima) stewed with potatoes in a special thick sauce (Dalna). A traditional Bengali dish.

Ingredients

• BASIC:
• Egg - 4 pcs.
• Potatoes - 2 pcs.
• WHOLE SPICES (for roasting):
• Cumin (cumin), seeds - 1 tsp
• Bay leaf - 2 pcs.
• Kari, leaves - 5 pcs.
• Mustard oil - 3 tablespoons
• Sugar - 1 tsp
• FRESH INGREDIENTS (for the sauce):
• Tomato (large) - 1 pc.
• Bulb onions (large) - 2 pcs.
• Ginger, root - 2-3 cm
• Garlic - 4 cloves
• DRY SPICES (powders):
• Turmeric - 1/2 tsp
• Red chili pepper - 1/2 tsp
• Ground coriander (seeds) - 1 tsp
• Ground cumin (cumin) - 1/2 tsp
• Kari masala powder - 1/2 tsp
• Salt - 1/2 tsp
• SPICES FOR FILLING AND SERVING:
• Cilantro greens - 2 tablespoons
• Garam masala - 1/2 tsp
• Red chili pepper (small) - 2 pcs.

Directions

1. Boil eggs (hard boiled), cool and peel.
2. Wash the potatoes, peel, cut in half, boil until 1/2 cooked.
3. Wash the tomato, chop finely.
4. Peel the onion and finely grate it. (You can, of course, make mashed onions from onions in a blender, but grated is better.)
5. Peel the ginger and garlic, finely grate.
6. Gently fry the boiled eggs, 10-15 minutes.
7. Heat mustard oil (if not refined) until smoke appears and immediately remove from heating, cool. Heat the oil again. Add cumin seeds (cumin), bay leaves, curry leaves. Fry with constant stirring until the cumin seeds darken. At the end, add sugar, stir, 2-3 minutes.
8. Add finely grated onion. Fry with stirring until light brown, 5 minutes.
9. Add ginger and turmeric. Stir for 1 minute.
10. Add garlic. Stir for 1 minute.
11. Add tomatoes. Stir for 1 minute.
12. Reduce heat to medium. Add, diluted in 100 g of water, a mixture of dry spices: coriander, cumin, red chili, curry masala, salt. Simmer with stirring for 5-7 minutes. During the extinguishing, as the liquid boils away, it is necessary to add 2-3 tablespoons of water 2 times.
13. The result should be such a thick base of Dalana / Kasha Jhol Bengal sauce.
14. Add 1/2 cup hot water. Cover, leave to simmer for 2-3 minutes, on medium heat. The result is a Dalana or Jhol Bengal sauce.
15. Add fried eggs and boiled potatoes. Balance the thickness of the sauce by adding another 1/4 to 1/2 cup hot water. Mix.
16. Pour the resulting masala into a narrow and deep frying pan (or into a saucepan with a thick bottom). Cover. Leave to simmer at low heat for 5-7 minutes. In 1-2 minutes. before turning off, add 1/2 teaspoon of Garam Masaly and 1/2 part of cilantro. Stir, cover.
17. Before serving - cut the red chili pepper lengthwise, in half, to the stalk. Peel off the seeds carefully.
18. Serving per serving:
19. 2 eggs, 2 pieces of potatoes, sprinkle liberally with the resulting sauce, sprinkle the stewed eggs with potatoes with cilantro, garnish with a pod of red chili. Serve the stewed eggs and potatoes hot. As an additional side dish - boiled basmati rice.