Dim'er Devil

Name: Dim'er Devil
Cuisine: American
Ingredients: 10 Boiled eggs; 1 kg Minced mutton (goat or lamb); 5 Thin sliced Onions large; 1 tablespoon Garlic paste; 2-3 tablespoons Ginger paste; 1 1/2 tablespoons Turmeric powder; 2 tablespoons Red chili powder; 2 tablespoons Cumin seeds; 1 teaspoon Coriander seeds; 2 Whole dry red chili; 1 tablespoon Bengali garam masala powder; 3-4 tablespoons Tomato sauce; to taste Salt; 4 tablespoons Sugar; 1/2 cup Mustard oil; 120-150 grams Breadcrumbs; 2 tablespoons Flour; FOR THE COATING; 3 Eggs; Pinch Salt; Breadcrumbs; Vegetable oil for deep frying

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Dim er Devil is a pucca Calcutta delight. The city's chop-cutlet culture is legendary, and Dim er Devil or Egg Devil enjoys a glory spot among the mind boggling assortment of crumbed and fried goodies - fish fry, kabiraji cutlets, fish rolls and batter fried fish - the city offers.

Calcutta owes its chop-cutlet legacy to the Raj Era. Back in the days of the Raj, local khansamas learnt the nuances of European cooking in the kitchens of the sahibs. Soon they were crumbing and frying thin escallops of meat, cooking with cheese and baking pies. And with that started the feted chop-cutlet tradition.

Dim er Devil is something of a misnomer. It is not deviled eggs but a Bengali version of scotch eggs, a classic English dish, with in turn was inspired by the Mughlai Nargisi Kofta. But Bengali cuisine, especially Raj era cuisine, has quite a few such misnomers. Chop to a Bengali, for instance, is not a cut of meat, but crumbed and fried croquettes. And we make chops out of everything - meat, prawns, fish, potatoes, tomato, banana blossom et al. Dim'er devil is the richer cousin of chops. This eggs encased in a sweet and spicy minced goat meat wrap and are mini bombs packed with flavours.

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Ingredients

10Boiled eggs
1 kgMinced mutton (goat or lamb)
5Thin sliced Onions large
1 tablespoonGarlic paste
2-3 tablespoonsGinger paste
1 1/2 tablespoonsTurmeric powder
2 tablespoonsRed chili powder
2 tablespoonsCumin seeds
1 teaspoonCoriander seeds
2Whole dry red chili
1 tablespoonBengali garam masala powder
3-4 tablespoonsTomato sauce
to tasteSalt
4 tablespoonsSugar
1/2 cupMustard oil
120-150 gramsBreadcrumbs
2 tablespoonsFlour
FOR THE COATING
3Eggs
PinchSalt
Breadcrumbs
Vegetable oil for deep frying

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Steps

1

Lightly roast the whole dry red chilies, cumin and coriander seeds and grind into a smooth powder. Keep aside.
2

Heat mustard oil in a pan, add the onions and fry until evenly caramelized.
3

Now add the ginger and garlic paste and fry for a few minutes, Add turmeric and red chili powder and fry until the raw smell goes.
4

Now add the mutton keema/mince and fry. Add some salt. Once the mutton begins to release water, cover and cook for abut 5-6 minutes on medium low heat. Open cover, turn up heat and fry until the liquids dry up.
5

Now add the roasted dpice mix and continue frying until oil separates. Add tomato sauce and garam masala powder and fry for another 2 minutes.
6

Now add enough warm water to cover the keema and cook until the meat is cooked through. Let all the liquids dry up. Adjust seasoning. Remove from heat and add sugar, breadcrumbs, flour and mix well. Keep aside until cool.
7

Now in a bowl beat the eggs for the batter. Thin it well. Add some salt. Tip the breadcrumbs onto a plate. Now divide minced meat into 10 equal parts.
8

Take one egg at a time and wrap the eggs with the minced meat stuffing so that it encases the egg in the centre. Lightly press with your hands to ensure there are no cracks.
9

Dip each ball, errr bomb, into the beaten eggs, roll it in breadcrumbs. Dip it in eggs once more and again roll it in breadcrumbs. These devils are huge and need more than a single coat to hold them. Deep fry in vegetable oil until golden brown. Since everything is cooked you can do it on a high flame.