My mom gave me this cooking book about regional cuisine of Bangladesh. Most of the recipes I have never tasted. Its strange to re-taste a cuisine I thought I knew. Here is one of the recipes that I tried. Its an egg curry with a twist. The curry sauce includes potatoes that gives the sauce a delicious thick soup-like consistency. The flavorful sauce clings to the fried boiled eggs. Delicious with rice but would also be great to dip with bread. Here’s my translation and U.S. interpretation of the recipe from the Bangaladeshi Regional Cookbook by Runa Arefin.
Aloo Dal Dim
Potatoes 1lb (about 4-5 medium red potatoes)
Onions 2 (1 large American yellow onion)
Green chili peppers, chopped 4 (I used 1)
Ginger Paste 1/2 teaspoon
Garlic Paste 1/2 teaspoon
Cumin Powder 1/2 teaspoon
Tumeric Powder 1/2 teaspoon
Salt to taste
Red Pepper Flakes 1/2 teaspoon
Oil 4 Table spoons
Cilantro 1 Table spoon
1. Boil potatoes and coarsely mash.
2. Boil eggs and peel.
3. Heat oil and fry eggs. The eggs will blister and the oil will pop…so be careful.
4. Take out eggs. In the same oil add and heat the onions and green chilies. Add Potatoes.
5. Add all the spices to the potato mixture. Add a little water. I put about 2 table spoons.
6. Once the spices are well incorporated and roasted. Add water to desired consistency. I added about 1/2 cup and simmered the curry a bit longer.
7. Add cilantro before serving.
Its not very spicy but feel free to adjust the heat or any of the spices to your taste. I just found the potato curry sauce an unusual surprise.