Dimer Jhol
According to my observations, fish dishes take the crown when it comes to a Bengali’s favourite delicacies. Egg (anda) dishes come a close second. Being a huge fan of egg, I experiment with it quite frequently to create new dishes. But nothing beats the all-time classic Dimer Jhol, or Bengali Egg Curry. It is a very simplistic dish, and requires only about half an hour to prepare. I always make it at home whenever I am really busy or short on ingredients. Influenced slightly by the colonial roots, hard-boiled eggs are cooked in a light and fragrant sauce having a think soup-like consistency in this dish. Potatoes (aloo) cooked in ginger-garlic (adrakh-lahsan) paste and a slew of aromatic spices add their own special charm to the egg curry. These spices can be added according to taste. I have done my best to ensure that a balance is maintained in terms of flavours; I have used both hot and sweet spices here. Well-seasoned fried golden eggs are a mark of an excellent Dimer Jhol. Tomato (tamatar) is also added to the gravy to make it rich. Dimer Jhol is topped with fresh coriander leaves (dhaniya) and served hot with rice. This Bengali version of egg curry will surely captivate your heart with its luscious flavours.
You may also like our other egg recipes Egg Korma, Egg Masala, Zafrani Anda
How to make Dimer Jhol
Ingredients |
|
| Eggs (anda) | 4 |
| Potato (aalo) | 1 large |
| Onion (payaz) paste | 3 table spoon |
| Ginger-garlic (adrakh-lahsan) paste | 1 table spoon |
| Tomato (tamater) | 1 large |
| Chilli (lal mirch) powder | 1 tea spoon |
| Coriander (dhaniya) powder | ½ tea spoon |
| Hot spices (garam masala) powder | ¼ tea spoon |
| Chopped coriander (hara dhaniya) | ½ cup |
| Turmeric (haldi) | ½ tea spoon |
| Salt | as per taste |
| Mustard Oil (sarso tel) | 4 table spoon |
| Cloves (laung) | 2 |
| Cinnamon (dalchini) | ½” piece |
| Green cardamom (hari elaichi) | 1 |
Method
- 1. Wash and cut the potato in quarters.
- 2. Boil the eggs, drain and peel carefully. Now with a sharp knife make 3-4 cut marks on the eggs.
- 3. Sprinkle salt and turmeric on it and keep aside.
- 4. Heat the oil and fry the potatoes and eggs till golden and keep aside.
- 5. Temper the same oil with cloves, cinnamon and cloves. Once they start to splutter add the onion paste.
- 6. Cook it on low heat for 5 minutes and now mix ginger garlic paste and cook for another 2-3 minutes.
- 7. Add coriander and chilli powder and cook for 30 seconds and then add chopped tomato and little salt. Once tomatoes are soft and mushy add eggs and potatoes.
- 8. Give it a good mix and then pour in 11/2 cups of water. Adjust salt as per taste. Cover and let it simmer for 5-6 minutes.
- 9. Sprinkle chopped coriander and hot spices powder and serve hot with steamed rice.
- Recipe Type : Bengal, Curries, Eggs, Non vegetarian, Non Vegetarian, Regional
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