The Incredible Egg

This week has gone by in a flurry...well, as much of a flurry as this lockdown allows. We have settled into a rhythm of sorts --  calls and virtual meetings all day, a quick lunch in-between, a walk around the neighborhood in the evening, then dinner followed by a show or movie on Netflix. We hardly get a chance to talk to each other during the day, but I am thankful that we are together under one roof and safe.

It is amazing how this virus and the lockdown has altered our lives. I went into work briefly one day to pick up some documents. That seemingly routine activity felt like a highly risky endeavor. I discussed the decision with my husband who told me I should only go if those documents were absolutely essential. My kids, uncharacteristically for them, expressed concern about me going into work and I had to assure them that I would be back before they knew it. I had to request permission to go into the office building and certify that I did not have any of the common symptoms of the virus. Once on the road, things seemed more normal than I had expected. There were a decent number of cars on the freeways and in parking lots outside stores. Road construction was under way along my usual route, causing traffic backups. Most restaurants appeared to be open for take out.

Yet, things are anything but normal. More than 50,000 people have died from the virus in the US to date. A staggering toll that potentially could have been minimized if authorities had heeded early signs and taken preemptive measures. California, and more specifically, our county seems to be doing a decent job of controlling the spread. Yet, every day, I hear of more people within our extended network who have been diagnosed with the virus or are experiencing symptoms. Large-scale testing does not seem feasible, yet and even when available, not always reliable. On the other hand, there is mounting pressure to lift the stay at home order so that businesses can open back up and people can go to work. After six weeks of lockdown, fear of job losses and an uncertain financial future seem to loom larger than the immediate fear of the virus. During this week, I have found myself commiserating with as many colleagues who have loved ones experiencing Covid-19 symptoms as colleagues who are worried about their employment.

What is one to do at such uncertain times but turn to simple comforts like a good dimer dalna (egg stew)? The fact that this quick, homey dish uses everyday ingredients that can be found in the pantry or fridge, makes it a sensible choice for a lockdown menu. The recipe also elevates a humble protein like egg to entrée status by cooking it in the style of a spicy, chicken or mutton stew. When you have a boiled egg cooked in this stew, somehow, it seems more than just an egg.

Stocked up on a lot of eggs last time you did groceries? Getting tired of eating chicken every day? Short on time to cook dinner? This spicy egg stew is your solution to all those problems.

What You Need:
8 large eggs (boiled & shelled)
2 medium sized red-skinned potatoes (peeled, cut in chunks)
1 large tomato (chopped) (Can substitute with 1 tbsp tomato paste.)
1/2 medium sized red or yellow onion (peeled, thinly sliced)
1 tbsp ginger paste
11/2 tsp garlic paste
2 dried red chilies (Can substitute fresh Thai bird chilies or 1 tsp Kashmiri chili powder or 1 tsp Paprika.)
1/2 inch cinnamon stick
4 green cardamom pods
1 tsp cumin seeds
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp garam masala powder
11/2 tsp turmeric
2 tbsp salt
1 tbsp sugar
2 tbsp oil (either mustard or saffola)
1 cup warm water

Directions:
Make 3-4 vertical slits on each boiled egg. Smear eggs with 1/2 tsp turmeric and 1/2 tsp salt.
Heat oil over medium heat in a skillet with a fitted lid.
Add the boiled eggs and fry till lightly browned all over. Remove fried eggs from the pan and set aside.
Add dried red chilies, cinnamon, and cardamom pods. Wait for spices to sizzle. Then, add cumin seeds.
Add onion slices and cook over medium heat, stirring continuously, till they take on a golden, translucent color.
Add chopped tomatoes, ginger and garlic paste. Cook, stirring, till the raw smell of ginger and garlic has subsided and the tomato has softened. About 2-3 minutes.
Add potato cubes and toss to coat them with the onion and tomato mixture. Cook for 2 minutes.
Add 11/2 tbsp salt, turmeric, cumin, coriander, and garam masala powder and stir.
When the mixture in the pan starts drying up, add 1 cup of warm water, and stir.
Place lid on the skillet and cook over low heat till potatoes are fork tender. About 2-3 minutes. You can add 1/3 cup water if the stew seems to be too dry.
Add sugar and boiled, fried eggs to the stew and simmer for a minute or two.
Remove from heat. Serve with steamed white rice or rotis.