Doi diye Dim | Egg curry made in a yogurt gravy

This is one of those recipes that have been lying in my drafts for longest. Every time I have tried to make this easy peasy egg curry, something or the other has goes haywire. You can read about my disastrous first attempt at making it here.

The first time, I tried to make it, the eggs cracked up while boiling. So I couldn't even get through the first step of making egg curry. It is thus, very important to master the technique of hard boiling eggs and you just cannot get it wrong. 

The second time I tried it, I nailed it and that was the eureka moment for me. Everything went well this time - The eggs were nicely boiled, the yogurt didn't curdle.

Perhaps I was able to finally do it successfully because I never gave up. And here's something that every novice should get etched in her/his mind coz success is for the one who tries.

" IF SOMETHING DOESN'T CHALLENGE YOU, IT DOESN'T CHANGE YOU."

Here's what you need to do:

DOI DIYE DIM RECIPE (EGG CURRY IN A YOGURT GRAVY)

Preparation time : 20 mins                                               Cooking time : 20 mins

Serves : 2

Ingredients

Eggs - 2 (hard boiled)
Onion - 1 (finely chopped)
Ginger - 1 tsp (crushed)
Curd - 2 tbsp
Red chilli powder - 1 tsp
Turmeric (Haldi) powder - 1/2 tsp
Mustard Oil - 3 tsp
Sugar - 1/4 tsp
Salt - 2 tsp
All purpose flour (Maida) - 1/2 tsp

Whole spices:

Cinnamon - 1/2 inch piece
Green Cardamom (Elaichi) - 1
Cloves - 2
Bay leaf - 1
Black Peppercorns - 3


Method

1. Hard boil the eggs first. (If you are not sure how to do it the right way, read here)
2. Once they're done, coat them with a pinch of turmeric and salt. 
3. In a pan heat about 1 tsp of oil and when the oil heats a bit, add the eggs and fry them for 5 minutes.
4. As soon as they turn a beautiful yellow, turn off the gas. Take the eggs out with a slotted spoon and transfer them to another bowl.
5. In the same pan, add the remaining oil and wait till it heats up.
6. In the meantime, take the curd, salt, a pinch of turmeric powder, ginger and a pinch of all purpose flour (maida) and mix it well.
7. Once hot, put the whole spices and fry till you get the aroma of the spices.
8. When you get the aroma of the spices, add the chopped onions and fry till they turn pinkish. Do not brown them.
9. Switch off the gas, add the curd mixture along with half a cup of water and sugar. Switch on the gas again. Keep it on a low to medium flame.
10. Once it comes to a boil, check for seasoning and add whatever may be required.
11. When done, add a pinch of garam masala and coriander leaves, mix and switch off the gas.
12. Doi diye dim is ready to be served. Relish it with rice or with parathas.

Note:

1. Before frying the boiled eggs, I always coat them with a pinch of atta/maida to the eggs to avoid spluttering.
2. Be careful while frying the eggs. Over frying would make them rubbery in texture.
3. When adding yogurt, ensure to switch off the flame to prevent curdling of yogurt.