Deem Makha Makha (Egg Masala)

Posted by: Priyaka A

This is an improvised and dry version of the Bengali deemer jhol. Ingredients for the main masala: Hard boiled eggs - 6 Onions - 3 medium sized, cut into long thin slices  Tomato (paste) - 2 medium sized Refined / Mustard Oil - 3 tbsp Ginger (grated) - 1 Inch long  Green Chilli (chopped) - 4 Red Chilli (dry & whole) - 2 Tejpata (Indian Bay-leaf) - 1 leaf Laung / Clove - 2 pieces Black pepper – 4 Green Elaichi / Cardamom (slightly crushed) - 3 Hing / Asafotida - 1/4 tbsp Haldi / Turmeric Powder - 1/2 tbsp Red Chilli powder - 1/2 tbsp Coriander / Dhania powder - 1/4 tbsp Salt - to taste Serves – 3 to 4 people Method:  Marinate the boiled eggs (de-shelled) in little salt, haldi and red chili powder for 10 - 15 minutes. Take 3 tbsp of oil, heat the oil and fry the boiled eggs till they have a golden brown coating. Take them out and keep aside. (Poke holes with a fork on the egg for the masala to penetrate before marinating.) Use the remaining oil for making the main masala. Add hing, laung, elaichi, tejpata, green chillies, whole pepper , sliced onions and ginger and fry until dark brown in colour. Then add the tomato paste, haldi, whole dry red chilies, salt and continue to fry by adding little water to avoid the masala from getting burnt. Fry till the masala is well cooked and you can see the oil separate. Lastly, add the shallow fried eggs along with the red chili powder and dhania powder. Mix well and let it cook for another 5 minutes. You may garnish it with fresh coriander leaves and serve with hot rice or paranthas.