Dimer Tel Jhaal (Egg Curry - Bong style)

 

            I love eggs in any form. So try my version of a simple Bengali homemade style egg curry, cooked in mustard oil with a tempering of nigella seeds and green chilies. It has minimum of spices and is a quick recipe. The base of the gravy has only red chili powder, salt and turmeric powder. 

           It's that simple with minimum effort but with maximum flavor. It hardly takes any time to dish out this delicacy and not to forget a drizzle of some raw mustard oil to the end product for an authentic Bong touch. To sum up it is pure divine and I like to relish it with only plain steamed rice. So check out an easy step by step pictorial recipe to prepare it.

         

• 3 eggs, boiled & cut into half
• 3 tbsp. mustard oil
• 1/2 tsp. nigella seeds
• 2 green chilies, slit
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste 
• 1 tsp. coriander leaves, chopped

          Mix turmeric powder and red chili powder in 1/2 cup water and keep aside. Marinate the eggs with a pinch each of turmeric powder, red chili powder and salt for 5 minutes. 

          Heat 2 tbsp. oil in a pan and sauté the eggs for a few seconds. Drain and keep aside. 

          Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds. Add the chili paste and salt to taste. 

          Bring it to a boil and add the sautéed eggs. Cover and simmer on a low flame till the gravy reduces slightly.

          When done, add coriander leaves and drizzle the remaining mustard oil. Switch off the flame and keep it covered for a few seconds. Serve with hot steamed rice. 

                     Mix turmeric powder & red chili powder in 1/2 cup water & keep aside.

            Marinate eggs with a pinch of turmeric powder, red chili powder & salt for 5 min. 

                      Heat 2 tbsp. oil & sauté the eggs for a few seconds. Drain and keep aside. 

                Temper the same oil with nigella seeds & green chilies. Sauté for a few seconds. 

                                   Add the chili paste and salt to taste.  Bring it to a boil.

                 Add sautéed eggs. Cover & simmer on a low flame till gravy reduces slightly.

                                 When done, add coriander leaves.

                           Drizzle remaining mustard oil. Switch off flame & cover for awhile.

                                Serve with hot steamed rice.