I remember having Dim'er Surua for the first time at my in-law's long back. A reddish egg curry not at all similar to our regular Dimer Jhol and the gravy was to die for. It was flavorful, comforting yet rich. The oil floating on the top of the curry probabbly was the cherry on the top. I have had Mangshor Surua though however, the Egg Surua was one of its kind. If you ask me, I prefer the Egg Stew over the mutton version when it comes to Surua. The mutton Surwa I must mention is not similar to regular Mutton Stew or Mutton Nihari but another version of mutton curry cooked with the marrow. However, I will share the recipe separately.
This particular recipe of Egg curry calls for oil in excess. I use around 75ml oil along with 1 Tbsp. Ghee in this recipe.
Another Egg Recipe?
It is been long I have not written an Egg recipe. Needless to say, I was planning to have one. Dim after all is something I cook almost everyday at home. Continental fluffy Omelette or Bengali dimer Mamlet with the mandatory smell of Mustard oil; Dim Shhiddho or Dimer Poach; Dimer Curry or Cilbir we love Egg or anything cooked with egg. I often make casserole or savory muffin and also Spanish omelette as well. Basically, with egg as main ingredient I don't need to think much.
Is Dim'er Surua similar to Dimer Jhol?
When I had it for the first time, I thought to ask whether the name is correct or not. However, I decided to play the game correct. After all, I was confronting Mehebub's Naani! I must mention, I liked this curry a lot and needless to say I wanted to know more about it. It was so very different from regular Egg Curry or Dimer Jhol or Dim Kosha yet it was cooked with the regular ingredients used in making a regular egg curry, well almost. When I checked with her I found the difference.
The curry was red hot in color yet not loaded with oil or ghee! Neither it was extremely spicy. It was subtle and runny. Yet it was flavorful and not watery sans flavor. Obviously use of country egg aka deshi dim was something that she emphasized for better taste. However, it was the color of the curry and the flavor I was curious about.
Is Surua Stew?
I believe it is. When asked Naani told, milk is the main ingredient needed while making perfect Surua along with Khara Moshla aka Gota Moshla! I was impressed as the curry was runny and not a rich and thick milk based one. Then comes the color. Brilliant red it was and cooked with milk. She told me the secret was to play light with the spices while cooking Surua and she told me the recipe. Since then I am cooking it at home, and it is a never-failed one. I am not sure it is authentic or not, however, this is how they cook Dim'er Surua at my in-laws.Print
Dim er Surua (Bengali Egg Surua or Egg Stew)
Dim'er Surua is a runny and flavorful Egg Curry cooked with milk and selected spices which are mostly whole spices. A red color runny curry which is completely different from the regular egg curry. Let me share the recipe
- Prep Time: 15min
- Cook Time: 20min
- Total Time: 35 minutes
- Yield: 6 People 1x
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
- 6 eggs
- 300ml skimmed Milk
- 4 Onion
- 8 cloves of Garlic
- 20g Ginger
- 2 Green Chilies
- 1 Tsp. Turmeric Powder
- 1 Tsp. Kashmiri Red Chili Powder
- ½ Tsp. Normal red Chili Powder
- 1 Tsp. Sugar
- 1 Tsp. Cumin Powder
- 1 Tsp. Garam Masala Powder
- 1 Tsp. Salt or to Taste
- 75ml Vegetable Oil
- 1 Tbsp. Ghee
- ¼ Tsp. Keora water
- 6 Dry Red Chilies
- 3 pieces of cinnamon stick
- 4 Green Cardamom
- 1 Black Cardamom
- 2 Bay leaf.
- Boil Eggs along with a pinch of salt for 8 minutes to hard-boil those.
- Once boiled, remove the shell and keep those aside.
- Take a fork and pierce on the eggs.
- Now finely chop the onion.
- Roughly chop Garlic and make a rough paste of Ginger as well.
- Heat 100ml oil in a pan and fry the onion to make onion crisps aka Piyaj beresta in small batches.
- Fry half of the onion crisply and fry the remaining brownish but not as crisp as Birista.
- Strain the Onion crisps and less-fried onions from the pan one by one (you can see the recipe of Piaj beresta for further understanding).
- Add half of the turmeric powder and Kashmiri red chili powder along with half of the sugar and cook till the sugar caramelizes.
- This step is extremely important for the getting the color.
- Now temper the oil with the whole spices.
- Once the spices emits nice aroma add the less-fried onion and also the boiled eggs.
- Keep cooking on high flame so that the eggs can get fried.
- Now add ginger and garlic and cook on high flame for a minute.
- At this point add slice green chilles and also half cup water and let it cook.
- Add Salt, remaining sugar and turmeric powder and give it a thorough mix.
- At this point add Milk in room temperature along with similar quantity of water to the pan.
- Now you will see the pan full of light gravy.
- Keep the flame high and add remaining Kashmiri Red chili powder and mix it.
- Bring it to boil.
- while boiling dry roast the cumin powder in a tawa and add it to the pan containing the gravy.
- Without covering the pan cook for 7 minutes on high flame.
- The gravy should over the eggs properly and hence to keep the gravy as it is add water while boiling it for 7 minutes.
- Once done, add Garam Masala followed by Ghee and Keowa water and switch the flame off.
- Serve Dimer Surua with your choice of Paratha or Roti.
- The gravy should have oil floating on the top, nice red in color and flavorful.
- While serving top the Egg curry with fried onions and a dash of lemon juice.
- Serving Size: 150g
- Calories: 366
- Sugar: 23.2g
- Sodium: 675mg
- Fat: 17.2g
- Saturated Fat: 3.9g
- Carbohydrates: 32.3g
- Fiber: 3.2g
- Protein: 20.8g
- Cholesterol: 172mg
Keywords: Dim'er Surua recipe, Surua recipe, Bengali egg curry recipe, egg curry recipe, Dimer Jhol recipe, debjanir rannaghar
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- North Indian Egg Curry
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- Savoury Cheese and Veggie Muffins
Have you tried the easy Egg curry Dim'er Surua recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe. You can share here on email@example.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.