There was no fish or meat at home a couple of evenings back and I got our cook to make deem kosha AKA deemer dalna, a Bengali egg curry, instead. The gravy is thick and onion based. The boiled eggs are scored on 4 side, sautéed in salt, turmeric and chilli powder and then added to the onion and masala base, which also has finely chopped ginger and garlic, and roughly chopped tomatoes, fresh & dried chillies, tez patta. Spices used are the usual coriander, cumin, turmeric, chilli & garam masala powder. You will find a more organised recipe on my blog.
Using egg as a fallback option in the absence of fish or meat is typical of Bengali households.
The dish had a potato cubed into 4. We finished that when the curry was made fresh. Two eggs remained. I decided to have those for breakfast today. I requested our cook to make a wholewheat tava paratha last evening which I heated and had with the eggs from the day before, for breakfast today. The paratha would have been triangular and not round, if made in a Bengali kitchen, made with maida (refined flour) in all likelihood.
Breakfast turned out to be lovely enough to make me want to write about it while I sipped on my espresso after that.
Deem kosha/ dalna with porotha or bread is a common roadside breakfast in Kolkata. I believe that they have egg ghee roast and porotta for breakfast in Kerala. Are there others who have egg curry and parathas/ rotis for breakfast?
Here’s wishing you a week packed with great breakfasts.
#finelychoppedbreakfasts
(Egg curry, indian food, Bengali food, breakfast, paratha)
