Hansher Dimer Dalna | Bengali Duck Egg Curry

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Let's make Hansher Dimer Dalna, a delicious and simple Bengali-style egg curry using duck eggs!

Course Side Dish

Cuisine Bengali

Keyword Debjanir Rannaghar, duck egg recipe, hansher dimer dalna recipe, Hasher dim recipe. bengali duck egg curry recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings People

Calories 527kcal

Cost Rs 100

Get Recipe Ingredients

First, boil duck eggs for 8-10 minutes. Then, cool them under running water and peel off the shells.
Next, peel the potatoes and cut them in half. Roughly chop the onion and tomato.
Sprinkle about a third of the turmeric powder, red chili powder, and salt over the boiled eggs and potatoes, making sure to rub it in well.
Now, heat oil in a wok and fry the boiled eggs until the outer layer becomes crunchy and brown.
Afterward, fry the potatoes until they turn golden brown, then remove them from the oil.
Use the remaining oil to temper dried red chili, whole cumin seed, green cardamom, and a bay leaf.
Add the chopped onion and fry until it becomes clear.
Add the chopped tomatoes and cook until they soften. Then, add the ginger and garlic paste to the mixture.
Cook for about 2 minutes, or until the oil separates.
Create a paste using the remaining turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala powder with half a teaspoon of mustard oil.
Add this spice mix to the wok and cook for another minute.
Finally, add salt and sugar to taste.
Carefully place the fried eggs on top.
Then, pour in 3 cups of water.
Turn the heat down low and let it simmer for 5-6 minutes, or until the potatoes are completely soft. Stir in a touch of ghee for richness.
Serve this delicious Hansher Dimer Dalna with a side of fluffy steamed rice.

This recipe is for duck egg curry, but feel free to use any type of egg you like.
I've used ghee here, but you can easily leave it out.
Adjust the curry to your desired consistency. While you can make it as thick or runny as you prefer, keep in mind that dalna is usually a semi-gravy type of curry.