Dimer Tawapora (Bengali Fried Omelette Curry)

Bengali Dimer Tawapora is a unique and delightful dish that stands out in Bengali cuisine for its simplicity, robust flavors, and the distinctive cooking method that gives it a special character. It was one of the egg curries my mum used to make growing up. She always made this curry on a Thursday because the meat market used to be closed and it was either a veggie day for us or an egg dish day. This was a simple dish but worked so well with the combination of mustard and green chilies. I’ve never seen eggs cooked this way anywhere else before and it is still one of those recipes I go to when I have to cook something in a hurry. You have the slight pungent hint of the mustard paste and the mustard oil along with the fiery flavor of the green chilies and it is a match made in heaven. The panch phoron (Bengali five spice) is an absolute must in this dish. The dish is named ‘Tawapora’ because the eggs are cooked on a tawa (flat griddle). This method allows the eggs to develop a crispy, slightly charred exterior while maintaining a soft and flavorful interior. The direct contact with the tawa gives the eggs a smoky, caramelized flavor that is hard to achieve with other cooking methods. In our household we can all agree, this turns out pretty awesome. It is a dish that proves that sometimes, the simplest ingredients like eggs, mustard oil, salt, green chilies, and a few basic spices and techniques can result in the most satisfying flavorful, culinary experiences. For many Bengalis similar to mine, Dimer Tawapora is a dish that evokes memories of home and childhood. It is a comfort food that mothers and grandmothers would whip up quickly, often as a special treat or a quick fix for hunger pangs. Enjoy this dish in multiple ways—on its own as a snack, with rice and dal as part of a meal, or even tucked into a paratha or roti for a quick and satisfying wrap. Its versatility makes it a beloved dish in many Bengali households. It’s a go-to dish when you need something quick, tasty, and filling. The contrast between the crispy exterior and the soft, sometimes slightly runny interior of the eggs is one of the dish’s most appealing aspects. This textural play adds to the overall eating experience, making it more enjoyable and memorable. The simplicity of the recipe makes it accessible to cooks of all skill levels. If you’re interested in the recipe, keep reading @sarchakra

PREP TIME: 10 mins

COOK TIME: 25 mins

YIELDS: Serves 3

Ingredients

Eggs 6
Mustard oil 2 tbsp plus for frying eggs
Potatoes 2, peeled and cubed
Salt to taste
Black pepper ½ tsp
Turmeric 2 tsp, divided
Red chili powder 1 tsp
Green chili paste 1 tbsp
Mustard paste 1 tbsp
Sugar 1 tsp
Flour 2 tsp
Panch phoron 1 tsp

Method

Break the eggs in a large bowl. Season with salt, pepper, red chili and 1 tsp turmeric powder. Beat the eggs.
Heat mustard oil. Add a portion of the egg mixture and fry till done. Repeat the process till the entire mixture is finished adding more mustard oil as needed. Cut each omelette into 4-5 small pieces. Keep aside.
In the pan heat 2 tbsp of mustard oil. Add panch phoron. Let it splatter.
Add the cubed potatoes. Season with salt and turmeric. Fry for a couple of minutes. Add water. Cook till the potatoes are tender.
Add the mustard paste and green chili paste. Check the seasoning and add any salt if needed. Add the sugar. Stir to combine.
Turn the heat up. Add the omlette to the pan. Add the flour and let the mixture come to a gentle simmer. Take care not to mash the egg pieces.
In a couple of minutes the curry will get thick. Turn the heat off. Serve Dimer Tawapora with rice.

Notes

The use of mustard oil is crucial to the dish’s flavor profile. Mustard oil adds a pungent, slightly spicy taste that complements the eggs beautifully and gives the dish an authentic Bengali touch.

The slight charring on the eggs as they cook on the hot tawa imparts a unique smoky flavor that makes Dimer Tawapora stand out from other egg preparations. This charring also adds a layer of texture, making each bite a combination of crispy and tender.

The heat level of the dish can be easily adjusted by varying the amount of green chilies or adding a pinch of red chili powder. This adaptability allows it to cater to different palates.

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