Dim Alu Phulkopi
Hard-boiled eggs cooked with potatoes and cauliflower in a comforting Bengali-style gravy. A wholesome, protein-rich dish for everyday meals.
Preparation
Boil eggs for 10 min with salt. Remove shell and introduce 2 slits in each egg. Rub a pinch of turmeric and salt.
Rub the potato quarters and cauliflower florets with a pinch of salt. and turmeric.
Grind onion, ginger, and garlic into a paste.
Cooking
Heat oil in a pan. Fry eggs till lightly brown. Keep aside.
Fry potatoes and cauliflower separately and keep aside.
To the same oil add bay leaf, cardamom, and cinnamon. Fry for 30 sec. Then add the onion, ginger, garlic paste, turmeric, and red chilli powder. Fry on medium heat for 5 min.
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.
Add fried potatoes and mix well for 1 min.
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).
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).
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.
Add ghee and green chillies and remove from heat
Serving Suggestions
A very light and simple dish that goes
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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