In Bengali or Hindi ‘Dhoka’ means a fake or an act of duping someone. ‘Niramish Dhokar Dalna’ is one of my favourite Bengali foods which I learned to cook from my Maa. It is a little difficult and lengthy procedure. But the recipe that I’ll share today is very easy. The earlier one is a complete no onion-no garlic vegetarian recipe where as this ‘Dimer Dhokar Dalna’ or ‘Egg Dhoka Curry’ or ‘Steamed Egg Cake Curry’ is a complete non vegetarian dish and gets the name from the similarity in the look I guess.
For egg lovers like me ‘Dimer Dhokar Dalna’ or ‘Steamed Egg Cake Curry’ is a pleasant variation to the much loved egg curry. The best part is you can make the steamed egg cakes before hand and cook the gravy just before serving! It is also a very tasty variation which you can serve when you have guests who are egg lovers.
Now there are two ways that this curry could be made. One is steaming the egg mixture to form the egg cake and then cook in the curry, which I follow. Another one is deep frying the steamed egg cakes and then to make a curry. For the later version the curry becomes very rich as the egg cakes absorb some oil while frying. You may add dry masalas like cumin, coriander, black pepper with egg mix. But I like much simple version of it. I’m sharing the way I cook ‘Dimer Dhokar Dalna’.
For making the Gravy:
- For making Dimer Dhoka or the Steamed Egg Cake:
- Beat the eggs in a large bowl. Add the chopped onions, chopped green chillies, chopped coriander, baking powder, milk and salt. Beat well.
- Grease an air tight steal container and poured the egg mixture. Place the container in the pressure cooker. Pour some water till half of the container and steam in a pressure cooker till the first whistle and few minutes on low heat.
- Let the pressure release of its own. Demould the steamed egg cake. Cut into squares.
- For making the Curry:
- Heat Oil in Kadhai or wok. Fry the boiled potatoes for few minutes and keep them aside.
- If required add more oil and then add cumin seeds and bay leaves. As soon as it sputters add the onion paste. Add about ½ tsp of sugar. Sauté till the paste turns a light brown and you see the oil separate from the paste.
- Add the ginger paste and garlic paste along with the green chillies.
- Add tomato paste. Sauté till oil seperates.
- Add in cumin powder, coriander powder, Kashmiri red chilli powder and red chilli powder with little water.
- Add fried boiled potatoes and sauté.
- At this point add 1 and ½ cup of water. Adjust salt and let the gravy come to a nice boil.
- Add the cubed egg cakes and garam masala powder, keep the flame at medium and let the gravy boil for 3-4 minutes on medium heat. Adjust consistency of the gravy according to your preference.
- Garnish with chopped coriander leaves and serve with steamed rice or roti.