Dimer Bhapa (Steamed Egg Dish)

Dimer bhapa is a steamed egg dish. It is an unique egg recipe and quite appealing to the palate. It is a variation from the usual egg curries.

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Ingredients

Eggs-5-6

Green Chilly Paste

Ginger paste

Onion paste

Garlic paste

Tomato puree

Cumin Powder

Garam Masala powder

Red chilly powder

Panch Foron ( a mix of fenugreek seed, mustard seed, cumin seed, fennel seed and nigella seed)

Bay leaves-1-2

Potatoes- Cut into big pieces, boiled and fried.

Fresh yoghurt

Refined oil

Method

Take a closed container which closes tightly. Beat the eggs and add a small amount of salt, turmeric powder, green chillies paste, red chilly powder to it. Beat the eggs nicely to mix all the ingredients. Take the container, grease it nicely with oil/ghee and then add the eggs to it. Close the container tightly. Take a wide vessel containing water and boil the water. Then place the closed container in the vessel and let it cook on steam for about 15-20 minutes. You can also place the closed container inside a pressure cooker containing required amount of water and then allow 1-2 whistles. After about 20 minutes take out the closed container, let it cool. Open the container, It is found that the eggs are baked. Since the container had been greased so the baked eggs should come out easily. Cut it into small cubical pieces.

Take a kadhai and add some refined oil, Fry the cubical pieces till they become yellow brown. Keep them aside. Then add some more oil, heat it and add the panch foron and bay leaves to it. Then gradually add 1 teaspoon each of ginger paste, garlic paste, onion paste, green chilly paste one by one. Add 1 tablespoon of tomato puree and keep stirring. Then add the whisked yoghurt, cumin powder, turmeric powder, red chilly powder , garam masala powder to it. Keep stirring, once the spices are well cooked the oil will release on the sides. Then add the potatoes which had already been boiled, fried and kept aside. Add the cubical steamed egg pieces to the gravy and mix thoroughly. Once the gravy reaches a thick consistency switch off the flame. Add some ghee to the gravy.

Serve with hot rice, roti or parantha.