Tuesday, April 8, 2008

Dimer Jhol (Eggs in gravy)

This is a typical preparation eaten with rice. There are many variations to this basic recipe, this is what my Mom used to make.

4 boiled eggs
1 large onion, sliced
2 large potatoes, cut into 6 or 8 chunks
2 green chillies
1 medium tomato, chopped
jeera/turmeric/dhania powders
Ginger garlic paste
whole garam masala
Fresh coriander

Heat oil in a kadai and fry the potatoes till they are lightly browned. Remove and keep aside. in the same oil put in a stick of cinnamon, 4 cardamoms and a few cloves and a couple of bay leaves. Let it fry a bit and then add the green chillies and onions. Fry well till the onions turn pink, don't let them burn. Add the chopped tomato and the GG paste. Stir well and add the spice powders. Add a bit of water if required so that the powdered spices don't burn. Cook for a while mixing well. Add the salt and the boiled eggs (shelled of course!!). Stir to coat the eggs with the spice and onion mix. Add potatoes and a cup (or more) of water. Bring to a boil, simmer and cook covered till the potatoes are done. Adjust salt if necessary. Serve hot garnished with chopped corainder leaves.

Serve hot with rice.



aditisen said...

This is a very good recipe I tried it sometime back. My grandma used to put panchphoron and tej pata. My Mom used to put ground garam masala in the end and jeera in tadka. I love trying different version of egg curries.

Ronnie said...
This comment has been removed by the author.
Ronnie said...

Hey... Loved it as usual... one suggestion... if you slightly sauté the boiled eggs in the kadai (first is the first thing you do), with some mustard and salt... just to give it a golden look and feel...and remove b4 puting the onions...you will like the texture of the eggs... remember to put slight slit in the eggs before you fry