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Dimer Hingi

Dimer Hingi (Egg Curry with Asafoetida)

Dimer Hingi. Farm Eggs. No onions. No garlic. The perfume of ginger. The heat of chillies. And that sublime whiff of asafoetida. Divine !!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course


  • 6 eggs hard boiled
  • 2 potatoes cut into quarters
  • 2 tomatoes finely chopped
  • 1 tsp ginger paste
  • 3-4 green chillies slit
  • 2 dry red chillies
  • 2 bay leaves
  • 1/2 tsp whole cumin seeds
  • 1/2 tsp asafoetida or hing
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tsp cumin paste freshly ground
  • 2 tbsp mustard oil
  • 1 tsp ghee
  • 1/4 tsp sugar
  • salt to taste


  • Smear the eggs with a pinch of salt and turmeric powder. Using a sharp knife, make slits in the eggs, keep aside.
  • Heat 1 tbsp oil in a frying pan, fry the potatoes light brown. Keep aside on an absorbent towel.
  • In the same oil, fry the eggs till golden, keep aside.
  • Add the remaining oil in the pan, throw in the cumin seeds, bay leaves and red chilies. Allow the spices to splutter.
  • Add the chopped tomatoes, sprinkle a little salt, cook over a medium flame till the tomatoes become tender.
  • Add the ginger paste, cumin paste, sprinkle in the turmeric powder and red chilli powder, cook over a medium flame till oil starts getting released from the masala.
  • Now add the eggs and potatoes, stir for a minute or two. Add ¾ cup of warm water, allow the curry to simmer till the gravy thickens to your desired consistency.
  • Adjust seasonings. Switch off the flame.
  • Heat ghee in a small pan, add the hing, stir till a nice aroma is released. Carefully pour over the egg curry. Give it a hearty stir. Serve hot with steamed rice.