Doi Dim -- Eggs in a Yogurt Sauce

"In the attitude of silence the soul finds the path in a clearer light, and what is elusive and deceptive resolves itself into crystal clearness. Our life is a long and arduous quest after Truth."
Mahatma Gandhi (1869 - 1948)

Today is a rare day. I don't feel like writing anything except the recipe

So enjoy the silence and Doi Dim aka Eggs in a Yogurt Sauce. This is almost like the doi maach recipe and when my Ma made this last year we all loved it.

Doi Dim ~ Eggs in a yogurt sauce

Prep:

Cook 6 eggs so that they are hard-boiled. Then peel them. Score the tip of the eggs and rub them with a little turmeric and salt

Make a paste of about 1 cup of chopped red onion. If your onion paste tends to get bitter fry the onion in a tsp of oil till soft and then make a paste.

Start Cooking:

Heat oil in a Kadhai/Frying Pan

Add the eggs and fry them till they are a nice orange-yellow color. I don't fry them too much because I don't like the skin all crinkled but I do love the gorgeous yellow color the eggs take with all that light frying with turmeric

Take the eggs out with a slotted spoon and keep aside

Season or temper the same hot oil with 2 Green Cardamom/Elaichi, 2 Clove/Laung, 1/2" or less thin stick of cinnamon, a small Bay leaf/tej patta (this is actually whole Garam Masala)

When the spice pops add the Onion paste

Fry with 1/2 tsp of sugar till the onion turns a shade of pinkish brown and you see the oil separating. Remember the onion paste should not burn but should turn a nice shade of lighter brown with tinges of pink. If you are using fried onion paste, this step will be faster. Approx. 5-6 mins.

Meanwhile in a bowl add 1/2 cup of plain thick yogurt, 1 tsp of Ginger paste, 1 tsp of Red chilli powder (adjust according to your taste), pinch of Maida/AP Flour, little Turmeric powder and beat well till the mix is smooth. Note: I feel this dish requires a little heat from the chilli so if you are not using Red chilli powder compensate with hot Indian Green Chilli

Take the Kadhai/Frying pan off the heat and add the beaten yogurt slowly. Mix with the onion paste and return to heat after 30 secs or a minute. At low heat cook the sauce for 3-4 minutes. Note: If you add the yogurt directly when the utensil is on heat the curd may curdle so you need to do this

Add 1/2 - 1 cup of water

Add salt and 4 slit green chillies(hot Indian green chilli)

At low-medium heat let the gravy simmer till it comes to a boil. Let the gravy thicken to your desired consistency

Add the eggs, raise the heat and cook for a couple more minutes

Add sufficient chopped coriander and you are done. While serving you can slice the eggs in halves or let them remain whole


Related egg dishes in my blog

Dim er Dhoka

Spicy Egg Bake