Eggcellent Egg curry - Dimer jhol - Either my way or Highway

Egg is called "Dim" in Bengali. And jhol is curry. Well no, I am not taking Bengali speaking crash course here, the translation is for all my friends who do not understand Bengali. This is NOT a traditional Bengali recipe. This is my recipe of egg curry. Not that I always make it this way, but this might turn out that you always do it this way, provided you try it once.

The expression of the egg in the pic is a testimony of the fact that this is an awesome recipe. He looks sad for not being a part of the dish. :)

Ingredients:

• Eggs                          - 5 boiled, peeled
• Potato                       – 2 medium sized, diced in big cubes
• Onions                       - 2 medium sized, chopped
• Tomato                     - 1 large, chopped
• Ginger                      - ½ inch, grated/chopped
• Garlic                        - 4/5 pods, grated/chopped
• Green chili                - 4 chopped
• Bay leaf/Tej pata      - 1
• Green Cardamom      - 2
• Cinnamon stick         - 1 inch
• Cloves                      - 4-6
• Black pepper corn     - 6-8
• Jeera powder            - 1 tsp
• Turmeric powder      - ½ tsp
• Chili powder             - ½ tsp(adjust as per your level)
• Corainder powder     - 1 tsp
• Garam Masala           - ½ tsp
• Oil                            - 2 Tbsp
• Salt                          - per taste

Method:

1. Put straight slit lines on the eggs just touching the yolk. Rub them with a pinch of salt and turmeric powder.

2. Heat oil in a pan. When hot fry the eggs till they become reddish in color. Take them out of oil and keep aside.

3. In the same oil fry the potato with a pinch of salt and turmeric. Drain them from oil and keep aside.

4. In the same oil(or add some more if needed) put the onion and green chili and saute till onions are done.

5. Add tomatoes. Saute till onions are cooked.



6. Once onions are cooked allow the mixture to cool. Put the mixture in blender. Add ginger, garlic and make a paste of it.

7. Heat oil in pan. Add bay leaf, cinnamon, cardamom, cloves and black pepper and allow the aroma to come.

8. Add the paste and saute for few minutes.

9. Add jeera powder, coriander powder, chili powder, turmeric powder and fry the masalas till oil releases from mixture.
10. Add 1 and 1/2 cups of water. Add salt. Cover the pan with a lid and cook till the gravy comes to a boil.
11. Add eggs and potatoes and cook till the gravy thickens. Another 7-8 minutes.

12. Sprinkle garam masala and remove from stove.


And the egg curry is ready to serve with rice or roti.