Dimer Jhol / Bengali Egg Curry

Prep Time:15Min

TIME: 15 Minutes

Serves:03

Recipe 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

• Recipe Preparation

  1. 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.)
  2. In the rest of the oil, add the garam masalas, dry chillies and bay leaf. Add the onion and fry well.
  3. When they turn translucent, add the ginger and garlic paste. Then add the tomatoes, haldi, mirchi powder. Fry well till the tomatoes turn soft.
  4. Add the potatoes, salt and water. Cover and cook till the potatoes are done. Then remove the lid and add the eggs.
  5. Next, add the ketchup and some fresh green chillies.
  6. Cover and boil some more. Add the garam masala powder, cover and let it stand for 5 minutes.
  7. Serve it hot with boiled rice.
  My Tip:

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