Monday, October 8, 2012

Dimer Devil (Bengali style Deviled Eggs recipe)

Dimer Devil (Bengali Deviled Eggs recipe)

Last week had a training session at work. Out of the very many things learnt and forgotten with equal ease the one which is worthy of mention here is the lesson on ‘and’ & ‘but’.

The example shared struck a similar chord with my daily conversations and miffs with dear husband (DH)…you’ll know once you hear this.

Me: Both of us are ready and getting late for our show , BUT little one?
DH-No response (which meant I have to be the one getting her dressed)

Me:Is the dress looking ok?
DH: Looking great on you , BUT isn't it too tight?

The 'But't in ruined my day.

So the moral of the story --- to keep our butt out of trouble we must replace “but” and start using “and.”
Well I'll be glad if I and DH can settle the AND’s into more of a routine!

Till then setting up the stove is my task and I get to make the Dimer devil. I can t tell why the ‘devil’ I chose this today over anything else though…

Dimer Devil

Ingredients of Dimer Devil (Bengali style Deviled Eggs recipe)


4 boiled eggs
2 raw eggs  (used for egg wash)
1 tsp Lime juice
1 tbs breadcrumbs
Mustard oil for frying

Mince meat filling

250 gms minced meat
50 gm Bengal gram dal (cholar dal)
50 gms green peas
2-3 flakes garlic minced
1/2 tbs ginger julliened
3-4 green chillies
1/4 cup chopped coriander leaves
1tsp chilli powder
Salt to taste
1/2tsp Bengali garam masala
1/4tsp nutmeg powder

Mashed potato topping (optional)

3-4 boiled potatoes
1 tsp cumin powder

1tsp chilli powder
Salt to taste
1/2tsp Bengali garam masala
1/4tsp nutmeg powder


Cut theboiled eggs to half.

Mix the mince with all the ingredients for masala. Pressure cook with 3/4cup of water for 10 minutes. Evaporate the excess water over a high heat.

I usually try to mix it all by hand, this leaves a bite when I'm eating, you can grind the cooked mince to a smooth paste if you'd like. Cover each boiled egg with one portion of the mince.

I double coated with a potato mash.You can skip the step if you like. Make roundels.

Once done, heat oil in a pan, coat the deviled eggs with with egg wash.Dip in breadcrumbs and deep fry the eggs over medium heat till golden brown. Cut the devils in halves and serve with chutney. I served it with the onion chutney , recipe courtesy Tamils Kitchen

Further Reading 

(Well I did come across these links earlier while looking up for my devilled eggs, but here they are courtesy research effort of a fellow blogger BengaliCuisine)

Vaidyanathan Pushpagiri on Eggs in Calcutta, Deviled Eggs and everything in between
Check out the website Deviled Eggs Recipes for some great variations in Dimer Devil recipes


Tamilarasi Sasikumar said...

Looks inviting...Love your recipes...Thanks for linking it on your space dear....

Rennata said...

I found your blog through NaBloPoMo, and I want to try the recipe, it looks wonderful.

AutismUnited said...

What a nice different idea for eggs.

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