Dimer Dalna (Egg Curry) with Yams & Red Peppers
May 20, 2009
I made Dimer Dalna for the first time last month, and loved it! I had to make it again last night, and now I’ve converted my parents to this dish as well. It is hands-down my favorite recipe right now. An even bigger bonus is that J. is happy to eat the leftovers when he gets home (although he is less than enthusiastic about the yolks of the eggs in this preparation, they are easy to pick out).
I adjusted the recipe a bit last night. I was out of chili powder so I used sweet paprika instead. I subbed a huge yam for the white potatoes, and threw in a diced red pepper that I had in the fridge. Then I used vegetable stock instead of water, since I needed to use some up from a previous recipe. All those changes made for a sweeter, less spicy dish than last time, which was perfect for me and my mom and dad. It was still full of flavor — J. sprinkled a little chili oil on top to spice it up a bit.
This dish would also be delicious made vegan, either eliminating the eggs entirely or with cubes of tofu instead of them. If you like Indian food, you must try this recipe at home.
Print this post
Filed under: Veggie Mains
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 
2 Comments
1.
Jodi | May 20, 2009 at 12:02 pm
Are you talking to me?;)
2.
Cristen | May 27, 2009 at 8:47 pm
Oh, the idea of trying it with Tofu sounds delicious. I am not as much into eggs, so this sounds lovely.
TrackBack URL
Trackback this post