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Do you immediately think of a crispy, flavourful egg roll when you think of Bengali egg specialities? While a Kolkata-style egg roll is unmatched in flavour, Bengali cuisine offers a number of curries and appetisers that feature eggs prominently. Take the ‘dim er devil’ for instance which is quite similar to Scotch eggs and has a savoury, umami-rich flavour.
Or take the simple dim er dalna which is a light, spiced curry that features whole or half-boiled eggs after they have been marinated in spices. Bengali cuisine has a number of creative egg recipes which make the most of this superfood. Let’s explore some of them.
Dimer Dalna
The classic Bengali egg curry features hard-boiled eggs cooked in a flavorful tomato and potato gravy. The dish is characterized by its rich, spicy, and slightly sweet gravy made with tomatoes, onions, ginger, garlic, and a blend of spices such as turmeric, cumin, and coriander. The eggs are typically fried until golden brown before being added to the curry, which enhances their flavour and texture. Dimer Dalna is often enjoyed with steamed rice or parathas.
Dimer Kosha
Dimer Kosha is a dry, spicy egg preparation that is a staple in many Bengali households. The dish involves frying hard-boiled eggs until they develop a crisp outer layer and then cooking them in a thick, rich gravy made with onions, tomatoes, and a robust mix of spices like garam masala, turmeric, and red chili powder. The result is a flavorful and aromatic dish with a deep, complex taste. Dimer Kosha is typically served with rice or luchi (deep-fried flatbread), making it a popular choice for both lunch and dinner.
Dim'er Devil
Dim'er Devil is a popular Bengali snack that is somewhat similar to the British Scotch egg. It involves encasing a hard-boiled egg in a spiced minced meat mixture, usually made from chicken or mutton, and then coating it with breadcrumbs before deep-frying. The result is a crispy, golden-brown exterior with a flavorful, meaty interior that contrasts with the soft egg.
Dim Posto
Dim Posto is a unique Bengali egg curry that features a distinctive poppy seed (posto) paste. The eggs are hard-boiled and then simmered in a creamy, slightly nutty gravy made from ground poppy seeds, green chillies, and mustard oil. This dish highlights the traditional Bengali love for posto, and its subtle flavours make it a favourite among those who enjoy less spicy but richly flavoured dishes. Dim Posto is usually served with plain rice, allowing the delicate flavours to shine through.
Dim Shorshe
Dim Shorshe is a classic Bengali curry that uses mustard as its primary flavouring agent. Hard-boiled eggs are simmered in a spicy mustard sauce made from ground mustard seeds, green chilies, and mustard oil. The mustard gives the curry a sharp, pungent flavour that is balanced by the creaminess of the eggs. This dish is typically served with steamed rice, allowing the bold mustard flavour to complement the eggs perfectly. Dim Shorshe is a favourite among those who enjoy the robust, tangy taste of mustard in their dishes.
Dim'er Jhol
Dim'er Jhol is a light, soupy egg curry that is perfect for a comforting meal. This dish features hard-boiled eggs and potatoes cooked in a thin, flavorful broth made with onions, tomatoes, ginger, garlic, and a blend of spices like turmeric, cumin, and coriander. The broth is often infused with the flavor of green chilies and fresh coriander leaves, giving it a fresh and aromatic taste. Dim'er Jhol is typically served with steamed rice.
