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Home Dish Dimer Chachhri: Another Lost Recipe from Bangladesh 🇧🇩

Dimer Chachhri: Another Lost Recipe from Bangladesh 🇧🇩

Name: How to cook Dimer Chachhri: Another Lost Recipe from Bangladesh 🇧🇩 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Dimer Chachhri: Another Lost Recipe from Bangladesh 🇧🇩

Another Bangladeshi DELISH To learn more about it, follow this recipe, ditto & consider giving it a try at your best & relish this immensely flavourful delish, on your palate....

Ingredient

Food ration :

4-6 servings

Cooking time :

30 mins. Prep T

For the Eggs: Eggs: Hardboiled & Shelled

1 tbsp

For the Eggs Coating Slurry: Maida

Whole Egg: To be used in the Slurry

1 tsp

or As Required Water (RT): To prepare a thick smooth slurry to coat over the Egg Yolks as its seal

1/2 tsp

Tempering Spices: Methi or Fenugreek Seeds

3-4

Mustards-Poppyseeds-Kasundi Paste: KASUNDI can be optional as in many regions therein Bangladesh too, not all use it in it- However I preferred it for an enhanced & enticing aroma in it

1/2 tsp

Fresh Green Chillies: Slit into 2 halves, horizontally

1/2 tsp

Black Peppercorns: Freshly Cracked

1 Cup

Mustard Oil: For Cooking the Gravy

Cooking instructions

* Step 1

First Up: Hardboil the Eggs as aforementioned & shell it nicely without any damages in its body- Cut up each one of them horizontally into 2 halves & also give on its body a few random scars/pricks for the gravy masalas to seep well into it

* Step 2

Next: Prepare the slurry paste for it to be well coated on its yolk’s side & then, shallow fry them with their coated portions upside down first to seal it properly- Once done, strain well to set aside for its later use again in the very dish

* Step 3

👇🏻👇🏻👇🏻

* Step 4

Now, prepare the gravy mixture by adding into a large mixing bowl: All the aforesaid ingredients for it & mixing well with your clean hands by rubbing & squeezing them while doing so before adding about a cup full of water into it & keep it ready & handy 👇🏻

* Step 5

Heat up a wok/kadhai/pan over the medium-high flame: Throw into it the Tempering Spices mentioned above & sauté gently to allow it to turn fragrant- Time to add into this now, our freshly prepared gravy mixture- Give it all a quick gentle mix, in goes the pan fried coated eggs- Give it all again a gentle yet a really good mix

* Step 6

Cover the pan for the next 25-35 mins time while stirring occasionally in between not more than twice- While steaming & slow cooking it, the flame should be kept at the low-medium or low to be on the safer side as this kind of gravy mixtures tend to catch the bottom of the pan quite easily

* Step 7

Post 30 mins time, uncover it & gently stir it with a silicone/wooden spoon/spatula- Add in from its top another tbsp of the raw mustard oil (optional though)- Flame goes off- It supposed to be remain seated on the hot oven itself for the next 10-15 mins time before serving it piping hot with piping hot steamed rice & needless to say that 👇🏻