Egg Dopeyaja hits differently due to its distinctive flavor and appetizing taste. Although an unheard name in the western world, it is an outstanding recipe in Bengali cuisine. Egg Dopeyaja is a beautiful collaboration with onions and whole spices.
Since childhood, I never liked eggs. Although my mother always tried to trick me into eating eggs, she always failed. Feeding me egg dopeyaja was among her tricks and it actually worked! From then till now, this is my regular favorite egg dish and has driven my fondness for eggs. With that in mind, I quickly took lessons on how to make egg dopeyaja and it seemed a fun and easy recipe for a lazy cook like me!
This recipe is a family favorite in a lot of households. Egg or egg dishes are not only food but it is nutritious and loved by millions of people. Even those persons who live without their parents or family in another country; can easily relate that egg recipes are the easiest and also time-saving. It is hard to find anyone on earth who does not like eggs. So, this egg dopeyaja recipe will be very helpful for people who have moved out and live alone. If you are out of chicken in your fridge you can definitely make this dish as a protein substitute.
Interestingly, “dopeyaja” means “double onions,” and they are prepared by cooking onions until they are exquisitely brown and caramelized. The main ingredients are only a few eggs and onions, both of which may be preserved for extended periods. The Egg dopeyaja recipe does have a little spicy flavor. You can taste the heat of the entire spices and the chiles since the gravy is thick. This meal is delicious when paired with boiled eggs (my choice is jammy soft-boiled eggs!) and buttery paratas. But this is a perfect match with khichuri. My choice of preference is unique as I take egg dopeyaja with steamed rice.
I enjoy using basic, readily accessible ingredients to prepare wonderful Indian traditional recipes without compromising taste. It simply takes a few ingredients and a short amount of time to prepare this delicious Egg dopeyaja, which I typically make when I don’t have many vegetables at that moment. Times when I wake up late and have to rush to the office, I blindly choose egg dopeyeja as my lunch. I pack it instantly and leave for the office. I literally put all eggs to boil and take my shower when I’m in hurry. So, you can guess how a time-saving and cooking-friendly dish it is! This is a dish that can make your boring lunch into the most spiritual delight.
In this article, I’m going to share this egg dopeyaja recipe with you all! With just basic ingredients, you can make egg dopeyaja in a matter of minutes. So, try this recipe at home and share it with your friends and others!
Ingredients
Egg Coating Ingredients
- 9-10 pcs Boiled Eggs
- 2 tbsp Yogurt
- ¼ tsp Chili powder
- ¼ tsp Turmeric powder
- 2 tbsp Cooking oil
- ¼ tsp Salt
Ingredients for Dopeyaja
- 1 cup Chopped Onion
- ½ cup Cup Tomato Paste
- 2 pcs 2-inch Cinnamon Sticks
- 4-5 pcs Cloves
- 4-5 pcs Green Cardamoms
- 1 tsp Cumin seeds
- 1 tsp Chili powder
- ⅓ tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- ½ cup Cooking Oil
- 1 tbsp Yogurt
- Sugar optional
- Salt to taste
Instructions
- In a bowl add 2 tbsp Yogurt, ¼ tsp Chili powder, ¼ tsp Turmeric powder, ¼ tsp Salt and mix well. Make slits on the eggs and add coat the eggs very well with the mixture.
- Add 2 tbsp of oil to a pan and fry the marinated eggs until golden brown. Take out the eggs and add Cinnamon sticks, Cloves, Cardamoms, and Cumin seeds and fry for 2-3 minutes.
- Keeping the flame in medium low flame add chopped onions and cook until golden brown.
- Add garlic and ginger paste to the onions and cook for 2-3 minutes. Then add the tomato paste and stir well. Add the Chili, Turmeric, and Coriander powder and mix well.
- Then add 1 tbsp of Yogurt, Salt, and Sugar (optional) and mix well. Add ½ cup of warm water and stir. After cooking for 5 minutes, add the fried eggs and mix well. Make sure to mix gently or else the eggs might fall apart.
- Add ½ cup of warm water and stir. Cover and cook for 5 minutes on medium-low flame. Uncover the pot and cook until the water has evaporated and the gravy is thicker.
- Take out the egg dopeyaja and serve it with hot white rice.
