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. 

Peyaj Posto (Onion in Poppy Seeds Gravy - Bengali Style)

           Peyaj Posto is a traditional Bengali recipe, where onions are cooked in a poppy seeds gravy. However, I had to substitute it with sesame seeds as poppy seeds is not available at my place of residence. Posto in general is loved by most Bengalis. Many types of dishes are prepared with poppy seeds paste. Absolutely delicious, this combination is just perfect to be had as a side dish. It can be relished both with chapattis or rice. 

          This recipe is almost similar to the very popular and a traditional Bengali recipe of Aloo Posto. It is a very easy and a simple recipe with very few ingredients. So go ahead and prepare this simple delicacy and I am sure you will love it. Do check out an easy step by step pictorial recipe to prepare this regional dish.

         

• 3 med. size onions, cubed
• 2 tbsp. + 1 tsp. mustard oil
• 1 tsp. nigella seeds (kalonji)
• 2-3 green chilies, slit
• 1 tsp. salt or to taste
• 1/3 cup sesame seeds 
• 1 tbsp. coriander leaves, chopped

          Make a smooth paste of the sesame seeds and 1/4 cup water. Set aside.

          Heat 2 tbsp. oil in a pan and temper with nigella seeds and green chilies. Sauté for a few seconds. 

 

          Add the onion and salt to taste. Sauté till light brown.

          Add the sesame seeds paste and stir fry on a low to medium flame till it turns golden in color and the oil separates.  

          When done, add coriander leaves and the remaining mustard oil. Mix well and serve as a side dish with steamed rice or chapattis.

Heat 2 tbsp. oil in a pan & temper with nigella seeds & green chilies. Sauté for a few seconds. 

                   Add the onion and salt to taste. 

                     Sauté till light brown.

                   Add the sesame seeds paste.

                  Stir fry on a low to medium flame.....

               ......till it turns golden in color & the oil separates.

                  When done, add coriander leaves.....

                   .....and the remaining mustard oil. Mix well.

            Serve as a side dish with steamed rice or chapattis.