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.

Cooking from scratch (Lau er Khosha bata or Bottle gourd skin peel chutney)

We have heard about various recipes made out of scratch, This is one of them. It is made out of bottle gourd skin. Though this is nothing extraordinary, it is very close to my heart.


                                      

Lower Assam people are very fond of their 'Batas' or chutneys. They can almost create batas out of anything available. My mother is one of them. In fact, she is the one who introduced me to this recipe. Now, without wasting a further moment, let's dig into this recipe.

           Ingredients:

•     Skin of 4 Bottle Gourd
•     Green Chillies  - As per taste (I added 4 in the paste and 2 whole while cooking)
•     Green Bell pepper- 1 whole
•     Mustard Oil or any other oil of your choice -        4 Tbsp
•     Nigella seeds ( Kalaunji or Kalo Jeere)-                1/2 tsp
•     Garlic Paste- 2 tbsp
•     Red Chilli Powder- 1 Tsp (Or as per taste)
•     Turmeric Powder - 1 Tsp
•     Salt- As per taste
•     Sugar 1/2 Tsp

     Method:

.

1. Peel of the Bottle Gourd.
2. Now make a paste using the Bottle Gourd skin peel, green chillies and bell pepper.
   
3. Now heat the mustard oil till smoking point.
4. Add the Nigella seeds and let it splutter.
   
5. Add the garlic paste, turmeric and chilli powder and saute till the raw smell of garlic disappears.
6. Now add the green paste and add the salt and sugar. also add the whole green chillies.
   
7. Now cook the paste till the water evaporates and the paste turns into dark green colour.
   
8. Now serve the 'Bata' with hot steamed rice.
   

Hope you enjoy this simple recipe.