Bengali style Spicy Egg Curry (Dimer Jhaal)

Submitted by:
Tamal Roy, Berlin, Germany
Behavioural Ecology

Image Source: Author

Ingredients

8 to 10 eggs, boiled
4 to 5 potatoes, medium sized, boiled and halved
3 large sized onions
5 to 6 garlic cloves
1 tablespoon ginger-garlic paste
3-4 green chilli (adjust depending on how hot you want)
2 dried red chilli (adjust)
3 large tomatoes
3-4 green cardamom
1 cinnamon stick
4-5 cloves, slit into half
1 teaspoon cumin seeds
1 1/2 teaspoons cumin powder
1 1/2 teaspoon coriander powder
2 teaspoons turmeric powder
1 1/2 teaspoons red chilli powder (adjust)
1 tablespoon Kashmiri red chilli powder (optional)
1 teaspoon fennel powder
1 teaspoon garam masala powder (this is available in Indian grocery stores)
2 tablespoons coriander leaves, finely chopped (optional)
Salt (to taste)
Vegetable Oil
Water as required

1. In a bowl, put the boiled eggs and poke them with a fork. Sprinkle 3/4 to 1 teaspoon (adjust) each of turmeric, salt and red chilli powder and smear them well. Set them aside for some time.

2. Make a paste of the tomatoes, 2 cloves of garlic and green chillies in the mixer grinder. You can add water when making this.

3. In a separate small bowl, add turmeric powder, coriander powder, cumin powder, garam masala powder, fennel powder, red chilli powder and Kashmiri red chilli powder. Add 5 to 6 tablespoons water and make a slurry.

4. Turn the heat to max. in a big vessel, add 3 tablespoons oil and fry the boiled potatoes. Then add some more oil, let it heat up and then fry the eggs till their skin turns brown. You can fry them more if you wish. Caution: Be very careful while adding eggs to hot oil and frying them as it splashes.

5. In the same vessel, add more oil and heat it up. Add the whole spices one by one, and temper them.

6. Set the heat high. Add onions and fry till golden brown. Add salt while frying onions. Add the ginger garlic paste and fry. Add the tomato-chilli-garlic paste. Fry them for 4-5 minuntes with vessel covered.

7. Now add the spice slurry from step 3 and mix well. Add salt as required. Cover lid and cook for a couple of minutes.

8. Finally transfer the eggs and the fried potatoes. Mix very well. Add some water depending on how much gravy you want. Add the remaining garlic cloves. Cover the vessel and cook at low heat. Occasionally, mix with a ladle.

9. Finally, garnish with chopped coriander leaves if available.

Serve hot with rice.

Background

I learnt this recipe from my mother long ago.
The translation closely aligns with the Bengali name of the dish. Dim means egg, jhaal is a word used for a hot (and spicy) gravy.
This is a side dish that goes perfectly with rice/Pulao or some kind of Indian bread like Parantha/Chapaati/Luchi/Poori.

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