Egg Curry | Bangladeshi Dim Bhuna

Delicious and comforting Bangladeshi Dim bhuna, a classic!

I served it with some patla khichuri, which is a lentil and rice porridge that goes perfectly with this dish. You can also serve it with plain rice, and as a side with your favorite yellow curries. I love it with a good chicken curry, beef curry, begun bhaja, or daal!

The most important thing to remember when making this curry is to spend some time cooking the gravy.

You won’t be cooking the eggs in the curry long so the only chance to cook out the raw spices is during the koshani phase. That’s when you keep adding splashes of water, reducing, then frying the curry for a few seconds before adding more water and repeating the process. Spend a good 10-20 minutes on this step, and taste the curry before adding the eggs. If the curry is bitter/tastes of very strong spices, it is not done yet. If you’re tired of waiting, you can add a pinch of sugar to balance out the excess spice flavors.

To get the maximum amount of flavor into those eggs, cut some slits onto the flesh!

Use a knife to cut 4 shallow slits on the flesh of the egg, making sure to get all sides. This will allow the curry to penetrate and result in a more flavorful egg. You can also do this by poking holes on the egg with a fork, but I would not recommend this method as it can make the egg look spotty and strange.

Watch the full process in the video below!

INGREDIENTS  

• 5 eggs (hard boiled)
• 1/4 cup vegetable oil
• 1/2 large white onion (sliced, about 1/2 cup)
• 1 bay leaf
• 1 cinnamon stick
• 2 cardamom pods
• 1/2 tbsp ginger paste
• 1/2 tbsp garlic paste
• 1 tomato (diced)
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/4 tsp coriander powder
• 1/4 tsp salt (or to taste)
• 3 green chilis (split)
• cilantro (for garnish)
• water (as needed)

INSTRUCTIONS 

Boil your eggs on medium for about 10-12 minutes, then submerge in cool water.

While the eggs are boiling, start making your curry base. Heat your pan on medium high. Add in some oil, and your sliced onions.

Fry your onions till they start browning, then add in your bay leaf, and cinnamon. Fry for a minute then add in your cardamom pods. Fry for a few seconds.

Then add in your ginger and garlic paste. Cook until the raw smells are gone, adding a splash of water if needed to keep the onions from burning.

Then, throw in your chopped tomatoes and ground spices. Turmeric, red chili, cumin, and coriander.

Add a splash of water, and let it cook until the oils come out. Fry for a few seconds.

Then add in more water and repeat the process. Spend about 15 to 20 minutes on this, the more time you take the better your curry will taste. Add some salt

While the curry is cooking, peel your eggs, and slice some slits on the side so the flavors can really get in there.

Once your curry base is done, take out the whole spices and mash the onions and tomatoes with a spatula

Then add back in your hard boiled eggs, frying in the curry for a couple of minutes.

Throw a couple of split green chilies and a bit of water.

Let the eggs simmer on medium heat for a few minutes until the water reduces and garnish with cilantro. Enjoy!