Dimer Jhol ( Bengali egg curry)

This is an authentic bengali egg curry recipe which is good with rice as as well as roti or paratha and can have anytime, lunch or dinner.

Ingredients :

Eggs : 2-4
Potatoes : 2 (medium)
Onion : 1(big)
Ginger : 1"
Garlic : 4 cloves (medium)
Tomato : 1 (medium)
Green chilli : 1
Turmeric powder : 1 tsp.
Red chilli powder : 2 tsp(as per taste)
Cumin powder : 1 tsp.
Coriander powder : 1/2 tsp.
Bay leaf :1
Cardamom & cloves : 3 of each(coarsely crushed)
Cinnamon : 1 (1" stick)(coarsely crushed)
Garam masala powder : 1 tsp.(powder mixture of cinnamon, cardamom & cloves)
*Mustard Oil : 4 tbsp.
Ghee : 1 tsp.
Salt to taste
Sugar : 1/4 tsp.
Coriander leaves for garnishing

Method :

• Boil eggs for 10-12 minutes or the eggs get hard-boiled. Cut the potatoes in big chunks and boil them until half done. Keep aside.
• Make 2 to 3 slits with a sharp knife on boiled eggs. Apply little salt and turmeric powder on boiled eggs and potatoes. Fry them golden brown seperately and keep aside.
• Other prep. :Make a masala paste of turmeric, chilli, cumin and coriander powder in 3 tbsp. water. Slice onion very thin, make a paste of ginger-garlic-green chilli and chop the tomato.
  
• Now for the curry, heat a pan with rest of the oil, add the sugar and heat until sugar starts to turn light brown. Then add bay leaf, cinnamon, cardamom & cloves and then add sliced onions, fry them until golden. Then add ginger-garlic-green chilli paste and fry them on a minute or two. Then add masala paste and stir for another 2 minutes in medium heat.
• Then add chopped tomatoes and fry until oil seperates. Now throw fried potatoes and mix well with the masala. Add salt and about 1 cup of water ( **see note below). Add fried eggs and close the lid. Simmer and let it cook until potat oes are done. Check the seasoning.
  ** Note : The gravy for this preperation can be thick or semi-thick. Adjust the water as per your need.
• When potaoes are done, sprinkle garam masala powder and ghee over the curry. wait for a minute and remove from heat and garnish with coriander leaves.

* Note : I prefer making non-veg dish specially in mustard oil as it gives a good taste to the curry. If you're using mustard oil, then you may use little less oil, as it is thick and wait before you add something in oil until smoke goes off. Otherwise you'll get a raw smell in your curry.

Serve hot and enjoy.............................
Did I tell you, I made this egg curry with Bengali pulao on the V'day for my hubby dear, as he wanted a very simple lunch And he is an absolute egg-lover. As I made this curry with lotssssssssssss of love, so sending this to Priyanka's fun event "Cooking with Luv for Luv" .
Also sending this post to Alka of Sindhi Rasoi who is hosting an fun event "Just for You"



And to Siri who is hosting a nice event "Recipes for rest of us : Dinner" which is initiated by Ramki Of One page cookbook.







My dear freind Arundhuti of Gourmet Affair has passed me this Lemonade Award....Thanks, Arundhuti..thanks for thinking of me.
I am passing this award to these truly deserved blooger freinds,
to Sharmila, Soma, Sowmya, LG , Priyanka and Priya