Dimer Jhol/ Bengali Egg Curry

Ma used to make this curry with duck eggs and potatoes for an easy protein dish with few pantry ingredients if fish was not available. It brings back a lot of memories indeed. She would add chopped tomatoes and fresh green peas in winter months. Slowly sauteed onions, garlic, ginger, and tomatoes and spices on low flame delivers the best flavor and textured gravy to this curry which is perfect to savor with plain rice or roti/flat bread and cucumber-onion salad on the side.

Tomatoes and frozen peas are available all year long in my part of the world. I love using tomatoes and peas in this type of curries,veg or non-veg. Tomato gives slightly tangy taste and nice color. Adding paprika or Kashmiri chili powder gives a good color without making it spicy hot. Every thing comes together in less than an hour. I make exactly the same way like Ma with chicken eggs. 

Ingredients~
10 boiled eggs
2 big potatoes, cut into big chunks
1 cup thinly chopped red onion
1/1/2 cups thinly chopped tomatoes
1/2 cup frozen green peas(optional)
1/3 cup oil
1 1/2 tbsp ginger paste
1 tsp garlic paste
1/8 tsp cumin seeds
1 tsp salt or to taste
1/2 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp turmeric
1/4 tsp paprika
4 hot fresh Thai chilies or as per heat tolerance
A few cilantro
2 1/2 cups hot water

Method~
Bring a large saucepan of water and eggs to the boil for 7-8 minutes. Drain and run under cold water. Peel, slightly slit 3 times and smear with little salt turmeric.

Heat oil in a large pan over medium heat. Lightly fry eggs in batches for 1 minutes by rotating and keep aside. In the same oil, fry potatoes until lightly browned(it's not going to get cooked through). Remove from the heat and keep aside. 

Temper a bay leaf and cumin seeds until brown, turn the heat low, add in onions and saute until onion is translucent. Add in garlic and ginger paste and saute for a minute. Add in tomato, coriander, cumin, turmeric, paprika, and salt. Cover and keep stirring sometimes until the oil starts to separate, tomatoes are mushy and fragrant for about 5 minutes or so. 

Add in fried potatoes and fresh chilies in the spice mixture and pour hot water into pan and bring to a boil. Cover and simmer on low heat for 7-8 minutes until potatoes are tender and gravy is bit thickened. Add in peas (if used) and cook a few minutes. Taste and adjust salt and spice balance. 

Carefully drop eggs in the gravy and cook for 2 more minutes. Do not over cook the eggs. Hand grind cardamom, cinnamon stick and clove together. Sprinkle over curry and give it a good stir. Remove from heat. Garnish with cilantro. Serve with hot rice or any Indian flat bread. 

Happy cooking!