Name: Dimer Jhol - Egg curry bong style recipe by Sudha Sridhar at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2
Ingredients: Egg (hard boiled) - 4; Potato - 1 large; Onion - 1 small; Tomatoes - 3 medium; Green chillies - 3-4; Ginger (grated) - 1 tsp; Garlic - 3-4 cloves; Bay leaf - 2; Turmeric powder - 1 tsp; Red chilli powder - 1 tsp; Coriander powder - 1/2 tsp; Roasted cumin powder - 1 tsp; Garam masala powder - 1/2 tsp; Oil - 6-8 tbsp; Water - 1 - 1.5 cups; Salt to taste; Fresh coriander (finely chopped) - 2 tsp

ABOUT Dimer Jhol - Egg curry bong style RECIPE

Egg curry comes in various forms Goan, Parsi, Bengali and though egg is common to all, the spices used make each one unique. This is a recipe that I learnt from a very dear Bengali friend almost 22 years ago and as I cooked the memory of enjoying it with my friend came flashing by.

Ingredients Serving: 2

Egg (hard boiled) - 4
Potato - 1 large
Onion - 1 small
Tomatoes - 3 medium
Green chillies - 3-4
Ginger (grated) - 1 tsp
Garlic - 3-4 cloves
Bay leaf - 2
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Roasted cumin powder - 1 tsp
Garam masala powder - 1/2 tsp
Oil - 6-8 tbsp
Water - 1 - 1.5 cups
Salt to taste
Fresh coriander (finely chopped) - 2 tsp

Instructions

Wash, peel and cut the potato into medium sized cubes.
Wash and chop the onions and garlic fine and slice the green chillies.
Wash and chop the tomatoes also fine and keep it separate.
While prepping the vegetables hard boil the eggs and keep them aside to cool down.
In a wok take about 4-5 tbsp of oil and fry the potato cubes on a slow flame till they turn a light golden colour.
While the potato cubes are cooking, peel the eggs and make a few slits for the masala to get absorbed.
Mix turmeric, red chilli, coriander, roasted cumin powder and some salt in a small bowl and roll the eggs in this spice rub.
Once the potatoes are done take them out and keep aside.
Add rest of the oil in the wok and fry the spiced eggs till they turn a light golden colour. Once done remove and keep aside.
Add some oil in the same wok, if required, and fry the bay leaf. Add onions, garlic and grated ginger and saute till the onion turns translucent.
Add the sliced green chillies and then the tomatoes and cover and cook for a few minutes till they become soft.
Add the garam masala and cook for a couple of minutes.
Add the fried potatoes, water, salt and bring to a boil.
Place the fried eggs in the gravy and just simmer for a couple of minutes.
Garnish with finely chopped fresh coriander leaves. Serve hot with plain rice.

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