Dim Tok
Tangy Egg Curry
Yes, with a tweak: ask for no sugar to balance the tang (if using tamarind). About 9g net carbs per serving.
What it is
A unique Bengali egg curry characterized by its distinct tangy and slightly spicy flavor, typically achieved with tamarind or ripe tomatoes. It's lighter than a rich 'dalna' or 'kosha'.
Key ingredients
Boiled eggs, mustard oil, minimal onion (optional), ginger, garlic, green chilies, turmeric, red chili powder, cumin powder, tamarind pulp (or ripe tomatoes), mustard seeds, curry leaves, salt.
How to make it keto
Crucially, ask for no sugar to balance the tang (if using tamarind). Request minimal onion and tomato, if used. Ensure no potato is added.
Say this to the waiter (Bengali)
ডিম টকে চিনি বা আলু দেবেন না, প্লিজ। পেঁয়াজ আর টমেটো কম ব্যবহার করবেন।
For Dim Tok, no sugar or potato, please. And use minimal onion and tomato.
Watch out for
High usage of onion and tomato (especially ripe tomatoes can be higher in carbs). Sugar added to balance tartness. Potato is sometimes added in egg curries.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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