I love curries! I love trying new curries in different countries because everyone does it so differently! This Bengali Egg Curry or Dimir Jhol is something that I grew up eating. My mom made it with a ton of the broth or jhol or sometimes she would make it very dry. Either way this recipe is so easy and delicious that you have to give it a try if you love curries as much as me!
Heat your pan on medium heat and add 2-3 tbsp of vegetable oil. Saute your hard boiled eggs for a 4-5 minutes, stirring constantly, until a slight golden color appears on the sides of the eggs. Take the eggs off the heat and set aside.
Add the rest of your oil to the pan. Add in your onions and saute for about 4-5 minutes until a golden color forms.
Add your ginger and garlic paste and stir around for 1 minute. Add in all your spices (turmeric, cumin, chili, coriander, and curry powder). If your pan is getting dry add a little water to prevent the bottom from sticking. Do this as needed instead of adding more oil. Usually about a cup to a cup and half of water is used during this process.
Add the tomatoes and fry for another 4-5 minutes until the tomatoes have completely melted. Once the tomatoes are melted, add in your desired amount of water (I usually add about 2-3 cups). If you don't like jhol or the broth use less water. Let your curry simmer for about 5-8 minutes.
Add back in your eggs and stir around carefully for another 5 minutes. Add in your optional garnishes (cilantro and chilis) and enjoy over rice!
1 servings
8 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.