Dim-Alu-Phulkopi Dalna

(Egg Curry with Cauliflower)

Servings: 3-4 persons

Ingredients:

Eggs - 6

Potatoes - 2 medium, quartered

Phulkopi/Cauliflower - 6-8 medium florets

Onions - 1 medium

Tomato - 1 small, chopped

Garlic - 2 cloves

Ginger - 1 inch

Turmeric - 1/2 tsp

Red Chilli powder - 1/2 tsp

Green Cardamom - 3, coarsely crushed

Cinnamon - 1 inch, coarsely crushed

Bay Leaf - 2 small

Green Chillies - 3-4, slit

Sugar - 1/2 tsp

Salt - To taste

White Oil - 4 tbsp

Ghee - 1 tsp

Preparation:

1. Boil eggs for 10 min with salt. Remove shell and introduce 2 slits in each egg. Rub a pinch of turmeric and salt.

2. Rub the potato quarters and cauliflower florets with a pinch of salt. and turmeric.

3. Grind onion, ginger, and garlic into a paste.

Cooking procedure:

1. Heat oil in a pan. Fry eggs till lightly brown. Keep aside.

2. Fry potatoes and cauliflower separately and keep aside.

3. To the same oil add bay leaf, cardamom, and cinnamon. Fry for 30 sec.

4. Then add the onion, ginger, garlic paste, turmeric, and red chilli powder. Fry on medium heat for 5 min.

5. Add  tomato and fry till oil separates out (usually another 4-5 min on medium heat). You may sprinkle water from time to time to avoid masala from sticking to the bottom of the pan.

6. Add fried potatoes and mix well for 1 min.

7. Add salt, sugar and 2 cups water and let come to boil. Cover and simmer on low heat till potatoes are half done (about 5-6 min).

8. Add fried cauliflower florets and continue to cook on low heat with cover till the florets are soft and potatoes are done (another 5-6 min).

9. Add fried eggs. Cook for 2-3 min on medium high heat. At this stage the quantity of gravy may be controlled by choosing to either cover the pan or leaving it open for excess gravy to evaporate.

10. Add ghee and green chillies and remove from heat

Serving Suggestions: