Name: Dimer Jhol / Bengali Egg Curry recipe by Sharmila Dwivedi at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: Eggs - 3, boiled and shelled; Potatoes - 2, peeled and cubed; Onions - 2, chopped; Tomatoes - 1, chopped; Ginger paste - 1 tbsp; Garlic paste - 1 tsp; Haldi / Turmeric powder - 1 tsp; Red Chilli Powder - 2 tsp; Tomato Ketchup - 1 tbsp; Cooking oil - 2 tbsp ( I used mustard oil ); Whole garam masala - cloves + cinnamon + black cardamom, crushed; Bay leaf / Tej patta - 1; Dry red chillies - 2, broken; Fresh green chillies - 2 or 3; Garam masala powder - 1 tsp or less; Salt to taste; Sugar - 1 tbsp

ABOUT Dimer Jhol / Bengali Egg Curry RECIPE

The Egg curry made the Bengali way with garam masalas and spices. Dimer Jhol is a simple and comforting potato and egg curry in Bengali style. This egg curry has potatoes and eggs in a lightly spiced onion and tomato based gravy. It is easy to make and delicious.Highlight of this curry is the panch phoran powder and panch phoran, which is used in most of the Bengali cuisine is made with equal portions of cumin seeds, mustard seeds, fennel seeds, fenugreek seeds and nigella seeds. All of the spices can be mixed and kept to be used as and when required and also roast and keep some as powder add this panch phoran to any curry and it will taste delicious. Some people also add ajwain seeds instead of fenugreek. Both potatoes and eggs make Dimer Jhol a hearty curry that is perfect for lunch or dinner. The Dimer Jhol or egg curry is more of a lighter consistency and goes well with rice or chapatis.

Ingredients Serving: 3

Eggs - 3, boiled and shelled
Potatoes - 2, peeled and cubed
Onions - 2, chopped
Tomatoes - 1, chopped
Ginger paste - 1 tbsp
Garlic paste - 1 tsp
Haldi / Turmeric powder - 1 tsp
Red Chilli Powder - 2 tsp
Tomato Ketchup - 1 tbsp
Cooking oil - 2 tbsp ( I used mustard oil )
Whole garam masala - cloves + cinnamon + black cardamom, crushed
Bay leaf / Tej patta - 1
Dry red chillies - 2, broken
Fresh green chillies - 2 or 3
Garam masala powder - 1 tsp or less
Salt to taste
Sugar - 1 tbsp

Instructions

Heat the oil. Fry the shelled eggs with a sprinkle of sugar till it changes colour. (I do it because I love the crinkle skin on them, you can skip this process if you wish.)
In the rest of the oil, add the garam masalas, dry chillies and bay leaf. Add the onion and fry well.
When they turn translucent, add the ginger and garlic paste. Then add the tomatoes, haldi, mirchi powder. Fry well till the tomatoes turn soft.
Add the potatoes, salt and water. Cover and cook till the potatoes are done. Then remove the lid and add the eggs.
Next, add the ketchup and some fresh green chillies.
Cover and boil some more. Add the garam masala powder, cover and let it stand for 5 minutes.
Serve it hot with boiled rice.

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