Dhoka is a special Bong dish which involves numerous steps and is quite time consuming. It’s basically a gravy of fried lentil cakes. I have never attempted the dish though.

Ma recently saw this innovative version of Dhoka made out of eggs. It was a welcome change to the normal Dimer Jhol that we have at least once a week. Ma forgot a few ingredients and a few proportions. I referred to Sandeepa’s recipe for the egg cakes and made the gravy as per my own Egg curry recipe:

Ingredients:

For the Steamed Egg Cakes or Dimer Dhoka

  • Eggs – 6
  • Onion Paste – 1 small, chopped fine
  • Coriander leaves – finely chopped about 1/4 cup
  • Green Chillies – 3 chopped fine (optional)
  • Tomato – ¼ of a medium chopped fine (optional)
  • Ginger paste – 1 tsp
  • Milk – 3 tbsp
  • Salt – as per taste
  • Baking Powder – a pinch

For the gravy:

  • Potatoes – 2, medium sized, cut into quarters
  • Onion – 1, medium sized, sliced
  • Ginger paste – 2 tsp
  • Garlic paste – 1 tsp
  • Red chilli powder – 2-3 tsp
  • Turmeric powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1 tsp
  • Cinnamon stick – 1″
  • Bay Leaves – 2
  • Salt – to taste
  • Sugar – a pinch
  • Oil – 2 tbsp (Mustard oil can be used for authentic Bong taste, I genrally mix mustard and sunflower oil)
To pound:
  • Cardamom – 2-3
  • Cloves – 3-4
  • Cumin seeds – 1 tsp

Method:

For the steamed cakes:

  1. Beat the eggs in a bowl.
  2. To it add the chopped onions, chopped green chillies, chopped tomato, chopped coriander, ginger paste, pinch of baking powder, milk and salt. Beat well.
  3. Steam it using a steamer. I greased a steal container and poured the egg mixture and steamed in a pressure cooker till the first whistle and 4 mins on sim. As per Sandeepa’s instructions, I tool out the container as soon as the cooker let off pressure.
  4. Cut into cubes.
  5. The recipe that Ma had seen in TV had an additional step of shallow frying the cubes before putting them into the gravy. This is optional.

For the gravy:

  1. Marinate potato quarters with salt and turmeric powder and shallow fry in oil till the exteriors turn golden. Keep aside.
  2. Temper the remaining oil with cumin seeds and bay leaves.
  3. When the cumin seeds splutter, add chopped onions and a pinch of sugar. Saute till they are golden brown.
  4. Add ginger and garlic paste. Saute till the raw smell goes.
  5. Now add half a cup of water along with red chilli powder, turmeric powder, cumin powder, coriander powder, and salt.
  6. Also add the steamed cakes and potatoes. Gently stir.
  7. Now add a cup of water and pound garam masala, adjust salt if required. Cover and cook till the potatoes are cooked. Remove the lid and cook till the gravy has attained your desired thickness.

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