Instructions

1. In a bowl whisk the eggs. Add the chopped onion, green chillies, salt, coriander leaves and combine well.
2. Brush oil in a round or square cake tin   Pour the whisked egg mix into the cake tin and steam it in a steamer for about 5 – 7 mins over medium heat. Do make sure that the water is boiling in the steamer base.
3. Check by piercing a fork or a toothpick to be sure that your Dhoka (steamed egg cake) is totally cooked. Take off from the flame and cool off completely before scorching the sides of the cake tin. Transfer to a chopping board before cutting into diamond shapes.
4. In a flat bottom pan, over medium – high flame heat 2 tbsp oil. Shallow fry the diamond shaped egg cakes on both sides till they are light brown in colour. Shallow fry the diced potatoes if you are using any. Take them out and drain them off on paper towels. Keep aside to be added to the gravy later.
5. In the same pan add 2 tbsp oil. Now add 2 bay leaves and ½ Tsp Panchphoron or cumin seeds. Once the seeds starts crackling add the chopped onion. Saute for about 3 to 4 mins before adding the ginger and garlic paste. Keep stirring frequently for another 2 – 3 mins. Next add the turmeric powder, red chilli powder, cumin powder.
6. Stir for a bit and throw in the tomato and salt to taste. Over medium – low flame frequently stir till the masalas are cooked, tomato has softened and oil starts coming out on the sides of the pan.
7. Increase the flame and water . Once it comes to a boil, bring it down to a medium – low and add the shallow fried diamond cut egg cakes or Dhokas to the curry. You may also add fresh green peas if you are using any. Cover and cook for 2 mins or till gravy is medium thick and the Dhokas have absorbed some of the gravy.
8. Before taking off add 1 Tsp ghee, ¼ Tsp garam masala powder and a few slit green chillies. You may add ½ tsp sugar if you desire to have an authentic Bengali taste to the Dimer Dhoka curry.
9. Serve hot along with some steamed rice, though can also go with rotis/ phulkas