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A classic Assamese sour egg curry made with boiled eggs simmered in a tangy tomato-based gravy. This light and flavorful dish, tempered with panch phoron, is a comforting staple best enjoyed with steamed rice.
For 4 servings
Prepare the Eggs
Sauté the Eggs
Prepare the Curry Base
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A classic Assamese sour egg curry made with boiled eggs simmered in a tangy tomato-based gravy. This light and flavorful dish, tempered with panch phoron, is a comforting staple best enjoyed with steamed rice.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 287.65 calories per serving with 14.55g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Gravy
Simmer and Finish
For a more traditional taste, replace tomatoes and lemon juice with 2-3 pieces of soaked 'thekera' (Garcinia pedunculata) or 1 tablespoon of tamarind pulp.
Add 2 medium-sized potatoes, boiled, peeled, and lightly fried along with the eggs, to make the curry more substantial.
Add 1/4 to 1/2 teaspoon of red chilli powder along with the turmeric powder for extra heat.
For a slightly thicker gravy, you can add 1 tablespoon of tomato paste along with the tomato puree.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Mustard oil is rich in monounsaturated and polyunsaturated fats (MUFAs and PUFAs), as well as omega-3 and omega-6 fatty acids, which are beneficial for heart health.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant benefits that can help strengthen the immune system.
Yes, Dimor Tenga is a relatively healthy dish. It's rich in protein from the eggs and uses minimal spices. Using mustard oil provides beneficial monounsaturated fats. It's a light curry that is not heavy on cream or fat.
One serving of Dimor Tenga (about 2 eggs with gravy) contains approximately 280-300 calories, making it a suitable option for a balanced lunch or dinner.
Panch Phoron is a whole spice blend originating from the Indian subcontinent, popular in Eastern India. It typically consists of an equal mix of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds.
While mustard oil provides the authentic pungent flavor, you can substitute it with any neutral vegetable oil like sunflower or canola oil. The taste profile will be slightly different but still delicious.
Store leftover Dimor Tenga in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
Traditionally, Dimor Tenga has a thin, soupy gravy. However, if you prefer a thicker consistency, you can reduce the amount of water or simmer the gravy for a longer time with the lid off before adding the eggs.