Dimer Dorma

(Curried Stuffed Eggs)

Servings: 2 persons

Ingredients:

Eggs - 4

Keema/Minced Meat - 50 g

Onions - 50 g (1 medium), chopped

Garlic - 1 tsp, grated/paste

Ginger - 1 and 1/2 tsp, grated/paste

Turmeric - 1/4 tsp

Red Chilli powder - 1/4 tsp

Kashmiri Chilli powder - 1/2 tsp

Dhaniya/Coriander powder - 1/2 tsp

Bay Leaf - 1 small

Green Chillies - 1, chopped (optional)

Light Cream/Milk - 2 tbsp

Sugar - 1/4 tsp

Salt - To taste

Green Cardamom - 2, coarsely ground

Cinnamon - 1/2 inch, coarsely ground

*White Oil - 4 tbsp

Coriander leaves/Cilantro - 2 tbsp, chopped

Preparation:

1. Hard boil eggs with salt. Remove shell carefully so that the egg white is not damaged.

2. At the same time boil keema in 1/4 cup of water, salt, and a pinch of turmeric on low heat for 10 minutes and keep aside.

3. Cut the broad end of the egg (as shown) to expose the egg yolk. Scoop out the yolk carefully and keep aside. Rub a pinch of salt and tumeric on the egg whites.

4. Mash the egg yolk. Keep 2 tsp for the filling. To the remaining yolk add 1/2 cup warm water and mix well. Run the mix through a sieve to keep out lumps. Keep the egg yolk water aside. If you are cholesterol conscious then you may avoid using the egg yolk as suggested below.

Cooking procedure:

Filling and Stuffing:

1. Heat 2 tbsp oil in a kadhai. Fry egg whites till lightly brown. Keep aside.

2. To the same oil add 2 tbsp chopped onion, 1/2 tsp ginger, and 1/2 tsp garlic. Fry for 2-3 minutes on medium low heat.

3. Add keema and fry for a minute.

4. Add 1/4 tsp dhaniya/coriander powder, 1/4 tsp chilli powder, and 1 chopped green chilly (optional). Fry for 1-2 minutes.

5. Add 2 tsp mashed egg yolk, salt and mix with the keema on low heat for a minute. If you are cholesterol conscious then replace egg yolk with 2 tsp boiled mashed potato.

6. Remove from heat and stuffing is ready. Stuff the fried egg whites with the keema and place the stuffed eggs with the cut end facing down on a serving bowl.

Gravy:

1. Add remaining 2 tbsp oil and heat.

2. Turn the heat to medium. Add bay leaf and coarsely crushed whole cardamom and cinnamon. Fry for 30 seconds.

3. Then add remaining chopped onion, 1 tsp grated ginger and 1/2 tsp grated garlic. Fry on medium high heat for 3 min till onions are soft.

4. Add 1/4 tsp dhaniya/coriander powder, 1/2 tsp kashmiri chilli powder with 2 tbsp water. Fry for 2 minutes or till oil separates.

5. Add egg yolk water, and  salt  and let come to boil. Simmer for 2 minutes. If you are cholesterol conscious then you may skip this step.

6. Add light cream/milk and keep on low heat for 1 minute.

7. Remove gravy and pour on the stuffed eggs. Garnish with cilantro and green chillies.

Note: The gravy for this preparation is usually thick so do not add too much water. Adjust water as per your need.

Serving Suggestions: