Dim Telani (Egg Curry)

Serves three to four people.

Ingredients:

• Eggs - 4
• Chopped onions - 1 cup
• Chopped garlic - 1 teaspoon
• Ground turmeric - ½ teaspoon
• Chili powder - ½ teaspoon
• Fried cumin powder - ½ teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
• Green chili - 4 to 5
• Salt - 1 teaspoon (as needed)
• Oil - ½ cup

Preparation:

• Heat oil in a large pan and brown the onions.
• Add the garlic, panchforon, turmeric, chili powder, salt and 2 teaspoons of water, and mix thoroughly for 2 to 3 minutes.
  
• Now add the green chilis and a cup of water.

• Once the sauce starts boiling, crack and gently drop each egg over the sauce.
• Keep over medium heat.

• Once the egg mixes in with the sauce, and the gravy thickens, turn off the heat.
• Garnish with cumin powder and serve hot.

Alur Daal-e Dim Omelette (Egg and Potato Curry)

Serves four people.

Ingredients:

• Potatoes - 8
• Eggs - 4
• Chopped onion - 4 tablespoons
• Chopped garlic - 1 teaspoon
• Fried cumin powder - ½ teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 1 teaspoon
• Ground turmeric - 1 teaspoon
• Green chili - 4 to 5
  
• Salt - 1½ teaspoons
  
• Oil - ½ cup
  

Preparation:

• Boil and slightly mash the potatoes. Do not turn it into a paste.
• Add 10 to 12 cups of water, and mix with turmeric and salt thoroughly.
• When the mixture turns thin, heat over low heat and keep stirring.

• Leave the mixture on the stove and stir occasionally.
• Make omelettes with the eggs in a separate pan, and cut them up into small pieces.
• Keep the eggs aside.

• Heat the rest of the oil and add the panchforon.
• Brown the onions and garlic in the same mixture, and add the green chilis.
• After a while, pour all the contents into the potatoes mix.
• Wait for a couple of minutes and add the omelette pieces into this mix as well.
• Keep stirring.

• Take off the stove once the mix starts to boil and the gravy slightly thickens.
• Sprinkle with fried cumin powder and serve hot or cold.
  

Dim Shobjir Kopta (Egg Vegetable Kopta)

Serves three people.

Ingredients:

• Hard boiled eggs – 3
• Potatoes – 2
• Sliced green beans - ½ cup
• Chopped cauliflower - 3 to 4 pieces
• Chopped cabbage - 1 cup
• Beaten egg - 1
  
• Chopped onion – 2 tablespoons
• Chopped chili - 1 teaspoon
• Ground black pepper - ½ teaspoon
• Fried cumin powder - ½ teaspoon
• Chopped coriander – 2 tablespoons
• Crumbs - 4 to 5 tablespoons
• Salt - 1 teaspoon
• Oil - ¼ cup
  

Preparation:

• Boil the potatoes, cauliflower, beans and cabbage until soft, and then mash together.
• Mix them with all other ingredients except for the eggs, crumbs and oil.
• If the paste becomes too soft, mix in a little bit of crumbs.

• Cover the the boiled eggs completely with a thick layer of paste. Mold the layer along the shape of the boiled eggs.

• Start heating the oil in a pan.
• Dip the paste-covered eggs into the beaten egg and crumbs and fry for a few minutes.

• Once slightly cooled off, cut the eggs lengthwise into half and serve.

Maasher Daaler Dim Curry (Lentil Egg Curry)

Serves four people.

Ingredients:

• Boiled eggs - 4
• Maash daal (white lentil) - 1 cup
• Chopped onion - 4 tablespoons
• Ginger paste - 2 teaspoons
• Garlic paste - 1 teaspoon
• Turmeric paste - 1 teaspoon
• Chili paste - 1 teaspoon
• Coriander paste - 1 teaspoon
• Cumin paste - 1 teaspoon
• Green chili - 3 to 4
• Salt - 2 teaspoons
• Fried cumin powder - ½ teaspoon
• Oil - 4 tablespoons
• Ghee - 2 tablespoons

Preparation:

• Boil the lentil in about 3 cups of water until it softens.
  

• Fry the boiled eggs in a pan slightly mixed with salt and turmeric. Leave the eggs aside.

• Fry the onions and mix well with all the different paste ingredients in ½ cup of water.
• Now add the lentil and chili.
  
• Cook for another 2 to 3 minutes.

• Add the eggs along with ½ cup of water and cover.
• If the gravy turns too thick, add another ½ to 1 cup of water.

• Once the gravy starts to bubble, add the fried cumin powder and ghee.
• Serve hot or cold.
  

• Note: the white lentil can also be replaced with other types of lentil if not available.
  

Fulkopi Dim Bhaji (Cauliflower Egg Mix)

Serves four people.

Ingredients:

• Medium sized cauliflower - 1
• Beaten eggs - 2
• Chopped onion - 2 tablespoons
• Green chili - 3 to 4
• Salt - 1 teaspoon
• Oil - ¼ cup

Preparation:

• Cut the cauliflower into tiny pieces.

• Heat oil in a pan and fry the onion.
• Once the onion softens, add cauliflower.
• Add salt and green chili.
• Stir with a little water and cover the pan.
• Cook over low heat.

• Occasionally stir the mix until the cauliflower is fully boiled.
• Once the oil starts to separate out, add the beaten eggs.
• Cook until the cauliflower starts to turn slightly red.
• Serve hot.

Tomato Dim Khangina (Tomato Egg Khangina)

Serves four people.

Ingredients:

• Chopped tomatoes - 4
• Eggs - 4
  
• Chopped onion - 1 cup
• Chopped coriander - 1 cup
• Green chili - 4 to 5
• Salt - 1 teaspoon
• Oil - ¼ cup
• Black pepper - ½ teaspoon

Preparation:

• Beat the eggs in a bowl until well blended. Keep aside.

• Heat the oil in a pan.
• Add the rest of the ingredients and keep stirring.
• Add the eggs after a couple of minutes.
• Keep stirring until the mixture turns thick.
• Once the oil separates out, turn off the heat and serve hot.

• Note: Instead of tomatoes, this dish can also be prepared with peas, cauliflower, spinach.

Dim Beguner Cutlet (Egg & Eggplant Cutlet)

Serves four people.

Ingredients:

• Eggs - 3
• Small round eggplants - 3
• Chopped onion - 3 tablespoons
• Chopped chili - 4 tablespoons
• Chopped coriander - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper -½ teaspoon
• Cumin powder - 1 teaspoon
• Crumbs - 4 tablespoons
• Oil - for frying
• Beaten egg - 1 (for frying)

Preparation:

• Cut the eggplants lengthwise into two. Keep the stem.
• Boil eggplants in water upside down.
• Drain the water once boiled. Keep aside for cooling.

• Soft boil the eggs and slice them into thin pieces.
• Mix the eggs with onions, chili, coriander, and salt.

• Slowly scoop out the soft seeded pulp out of the eggplants with spoon.
• Keep the skin as intact as possible, and keep aside.

• Mash eggplants and mix with the egg mixture.
• Add black pepper and cumin to the mix.
• If the mix is too soft, add crumbs to harden slightly.
• Stuff the eggplant skins with the mix, and press down hard with a spoon.
• Add a layer of beaten eggs on top of the mix and add more crumbs.
• Fry each cutlet in oil and serve hot.
  

Dim Omeletter Rokom Fer (Mixed Egg Omelette)

Serves three people.

Ingredients:

• Eggs - 4
• Butter - 2 tablespoons
• Milk - 1 cup
• Chopped spinach – 2 tablespoons
• Thin sliced carrot – 1
• Chopped coriander – 2 tablespoons
• Chopped onions – 2 tablespoons
• Chopped mint – 1 tablespoon
• Chopped garlic – 1 teaspoon
• Chopped green chili – 3 to 4
• Whole cumin – ½ tablespoon
• Oil – 4 tablespoons
  
• Salt – ½ teaspoon

Preparation:

• Melt butter in a pan.
• Beat the eggs with milk and butter. Keep aside.

• Fry garlic and onion in oil until they turn brown.
• Add cumin and stir.
• Add spinach, coriander, mint, chili and carrot.
• When crisp, add the egg mix.
• Rotate the pan, fry like omelette.
• Keep the heat low.
• Serve hot.

Palong Sauce-e Dim (Egg in Spinach Sauce)

Serves four to five people.

Sauce Ingredients:

• Chopped spinach – 4 to 5 cups
• Mint – 1 tablespoon
• Chopped coriander – 1 tablespoon
  
• Green chili – 3 to 4
• Garlic – 2 to 3 cloves
• Salt – 1 teaspoon

Sauce Preparation:

• Boil the spinach and all other ingredients in 3 cups of water.
• Cool a little.
• Blend or mix like a paste.

Egg Ingredients:

• Eggs - 5
• Chopped onion – 1 tablespoon
• Chopped garlic – 1 teaspoon
• Oil – 2 tablespoons

Egg Preparation:

• Poach each egg in 2 cups of water, mixed slightly with a teaspoon of oil and a little salt. Or, simply poach in oil. Keep aside.

• Fry the garlic and onion.
• When red, add the spinach sauce.
• Stir until the sauce is thick and looks done.
• Add the sauce to the eggs.
• Serve cold or warm.

Dim Tomato Kopta (Egg-Tomato Kopta)

Serves three people.

Ingredients:

• Eggs – 3
• Hard plum tomatoes – 3
• Chopped onion – 4 tablespoons
• Chopped garlic – 1 tablespoon
• Chopped coriander – 1 tablespoon
• Turmeric - ½ teaspoon
• Red chili powder – 1 teaspoon
• Cumin powder - ½ teaspoon
• Mustard/regular oil – 4 tablespoons
• Salt – as needed

Preparation:

• Hard boil 3 eggs and cut them crosswise into half. Keep aside.

• Cut tomatoes crosswise and gently clean them out.
  
• Boil the tomatoes just enough in ½ cup salted water to soften them up. Keep aside.

• Fry garlic and onion in mustard oil.
  
• Once they turn red, add red chili, turmeric, cumin. Mix.
• Add the tomatoes and a little water. Stir a little.
• Add salt, and coriander.
• Stir until the paste is thick.
• Add the eggs inside the tomatoes and cover with gravy.
• Serve hot.