Hansher Dimer Dalna (Video) | Bengali Style Duck Egg Curry
Hansher Dimer Dalna or Bengali Style Duck Egg Curry is super quick & easy recipe that is made with boiled duck eggs & potatoes in a simple tomato based curry sauce. This Bengali egg curry tastes awesome with chapati, rice, tortillas or even bread!
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Servings: 4 people
Calories: 307kcal
Ingredients
- 4 Boiled & Peeled Duck eggs
- 3-4 Medium potatoes quatered (made into 4 large chunks)
- 1.5 tbsp crushed ginger garlic & chili paste crushed in a mortar & pestle
- 1.5 medium onion sliced
- 1 tsp Turmeric Powder
- ¼ tsp Red Chili Powder
- 1 tsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder or paprika powder
- 1 tsp Coriander Powder heaped
- ½ tsp Cumin Powder heaped
- ⅓ cup Extra Virgin Mustard Oil or any white oil
- ¼ cup Tomato Puree either home-made or store bought
Instructions
- Begin by preparing the Masala for the egg curry. In a clean dry bowl add the turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder and dilute it with water. Set aside.
- Smear the potato chunks with salt & turmeric powder. Fry them until light golden over medium high heat. Set aside. Shallow Fry the boiled eggs & set aside.
- In the same pan add the roughly sliced onions & fry them over medium high heat until light golden from the edges. Add salt to hasten the process.
- Next add the crushed ginger garlic & green chilies & saute until the raw smell completely disappears & oil oozes out.
- Now add the diluted masal & saute until the raw smell disappears & oil oozes out. It should be fired very well.
- Then, add the tomato puree. Fry until oil oozes out, add salt, mix & fry again. It should not take much longer.
- Add the shallow fried potatoes mix well.
- Add the shallow fried eggs. Mix everything together. Saute for a few mins until the bhuna masala uniformly coats the potatoes & the eggs.
- Add warm water. Cover & simmer over low heat until the potatoes are completely done. Serve hot. Enjoy!
Video
Notes
- Bhuna the Masala well.
- If you do not own a mortar & pestle. Then, roughly crush the ginger, garlic & green chilies in your mixer grinder. DO NOT make a fine paste.
- Shallow fry the duck eggs. This certainly enhances the flavor of the egg gravy.
- If you do not want to dilute the dry masalas you may add them directly to the pan. But, diluting enhaces the color of the masala & hence, boosts the color of the curry sauce. It also prevents the masala from getting burnt.
- If you want you may garnish the Bengali style duck egg curry with chopped coriander leaves or cilantro.
Measuring cup used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
PLEASE NOTE: Nutrition values are my best estimates. If you rely on them for your diet or special diet, use your preferred nutrition calculator!Nutrition Facts
Hansher Dimer Dalna (Video) | Bengali Style Duck Egg Curry
Amount Per Serving
Calories 307
Calories from Fat 147
% Daily Value*
Fat 16.3g25%
Saturated Fat 4.8g30%
Polyunsaturated Fat 1.3g
Monounsaturated Fat 5.4g
Cholesterol 196.5mg66%
Sodium 702.1mg31%
Potassium 851.8mg24%
Carbohydrates 30g10%
Fiber 4.8g20%
Sugar 2.9g3%
Protein 11g22%
Vitamin A 1095IU22%
Vitamin C 45.6mg55%
Calcium 53mg5%
Iron 2.7mg15%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 307kcal | Carbohydrates: 30g | Protein: 11g | Fat: 16.3g | Saturated Fat: 4.8g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 5.4g | Cholesterol: 196.5mg | Sodium: 702.1mg | Potassium: 851.8mg | Fiber: 4.8g | Sugar: 2.9g | Vitamin A: 1095IU | Vitamin C: 45.6mg | Calcium: 53mg | Iron: 2.7mg