Dimer Jhol, a Bengali egg curry cooked in a aromatic and spicy sauce along with pan fried potatoes. It goes perfect with any Indian flat bread or rice. Alter the spices to suit your taste.

You need –

• Hard boiled eggs – 4
• Potatoes – 2 medium 
• Onion – 1 large, sliced
• Tomatoes – 2 medium, pureed
• Ginger – 1 inch
• Garlic – 4 large cloves
• fresh green chili – 1 or to taste, slit
• Kashmiri chili powder – 1 teaspoons or to taste
• Turmeric powder – 1/4 teaspoon
• Cumin powder – 1/2 teaspoon
• Garam masala – 1/2 teaspoon
• Oil as required
• Salt to taste
• Fresh coriander leaves 
• whole spices- 
  • Cardamon – 2 pods
  • Cinnamon stick – 2 inch
  • Clove – 2
  • Bay leaves – 1

How to –

Wash and peel the potatoes. Cut them into thick wedges. Heat oil in a frying pan the shallow fry the potatoes till golden and until just 80% cooked through. Remove and drain them on the kitchen towel. Make long slits the eggs and in the same pan fry the eggs whole till the outer skin starts to change color. Remove and set aside.

In heavy bottom pan add a little oil about 1 teaspoon and saute the onions till soft and golden. Remove and blend it into a smooth paste with the garlic and ginger. Heat back the heavy bottom pan and add a little more oil. Once the oil has heated through add the whole spices and salute till fragrant. Add the green chilies, onion paste and cook for about a minute. Add the tomato puree and continue to cook till the oil starts to separate. 

Add the chilli powder, turmeric powder, cumin powder and cook till the raw smell has gone and the spice mix turns to deep red in colour. Add a few teaspoons of water to avoid the mixture from burning or drying out.

Add a cup of water, Salt to taste and bring to boil. Add the potatoes, egg and garam masala; reduce the heat and let it simmer for about 10 – 12 minutes. Turn the heat off and sprinkle the chopped corriander leaves. Serve with rice or any Indian flat bread.