Dimer Jhaal ( Spicy and Tangy Bengali Egg Curry)

This recipe has to be included in my blog. I've always loved eating eggs. It can be termed as my first love. When my mother used to cook this in her kitchen, I used to stand on a 'Mora' (Manipuri seat made of bamboo) and a look at her attentively. This dish is nothing fancy but I've never eaten any egg curry as delicious as the one prepared by her. So, Finally. Let's get started.

Ingredients:

• Hard-boiled eggs: 6 make some slits on the eggs as shown in the picture below.
  
• Boiled potatoes: 3 medium halved vertically
• Sliced onions: 4
• Tomato: 1 chopped
• Ginger garlic paste: 2 tbsp
• Chilli Powder: 1tbsp (add more or less according to your requirement)
• Turmeric Powder: 1tsp
• Fenugreek or Methi Seeds: 1/2tsp (For tempering)
• Mustard Oil: 4 tbsp
• Water: 100ml or 1/2 a cup
• Salt: To taste
• Sugar: A pinch

Method:

1. Heat the mustard oil in a deep bottomed kadhai.                                                                                                            
2. After the oil reaches its smoking point, temper it with some fenugreek seeds and add the sugar and let it caramelise. This will ensure the reddish brown colour.
3. Now Add the sliced onions, tomato, ginger garlic paste and the remaining spices including the salt and saute.
   
4. After a minute, add in the boiled eggs and the potatoes. Now comes the tricky part. Coat the eggs with the masala by sauteing very gently. If your technique isn't gentle, eggs might break.
5. Now simmer the flame and cover and cook for about 5 minutes. 
   
6. Add in little water and cover and cook till the gravy thickens up to the desired consistency.
   
7. Switch off the flame and serve hot with rice, roti or parantha.

 This recipe has always been close to my heart. Though simple, it tastes out of the world. If you like this recipe, please like and share it with your friends.