A Bong's Kitchen

I have always loved eggs and Dimer Jhol used to be a regular item for dinner during my graduation days at Hyderabad. I often used to cook bhat and Dimer Jhol for dinner after returning back tired from my tuitions. Even now after marriage also, whenever I run out of choices or have not much options in terms of vegetables, this Dimer Jhol comes as a rescue. Today I added a twist, I added boiled matar as well, so it was a dimmer-jhol-cum-ghughni.

Ingredients :

Eggs - 4
Potato - 2 medium sized
Onion paste - 3 tbsp
Ginger-garlic paste - 1 tbsp
Tomato - 1 large sized, chopped finely
Boiled white peas - about 100 gms
Chili powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Cloves - 2
Cinnamon - 1” piece
Black cardamom - 1
Turmeric powder - 1/2 tsp
Salt as per taste
Mustard Oil - about 5-6 tbsp
Chopped coriander leaves for garnishing

Method :

Wash the pototoes thoroughly and put them into a pressure cooker to boil for two whistles. Then cut them into cubes. Boil the white peas for a whistle in a pressure cooker and take them out to soak in plain water for sometime. Boil the eggs as well in another pan with a pinch of salt, till you see cracks developing on the egg shells. That would mean that they are cooked. Now let them to cool down a bit and then drain out all the water and add fresh cold water to the pan so that the eggs remain in them for 4-5 minutes. Then remove the egg shells and sprinkling some salt and turmeric powder, coat the eggs nicely on all sides. Then heat the oil in a deep bottomed pan and fry the eggs till golden. Fry the potatoes too and keep them aside.
Again to the same oil, add the whole spices (slightly crushed so that their aroma comes out). Once they start to splutter, add the onion paste and saute on medium flame for a few minutes till they turn golden brown. Add the ginger garlic paste and cook for another 2-3 minutes. Now add coriander powder, chili powder and turmeric powder, also add the chopped tomatoes and little salt and cook till they become all mushy. Keep stirring every now and then so that the gravy doesn't get burnt. Now add the fried eggs and potatoes and the boiled white matar, mix them nicely with the gravy and then pour in about 2 cups of water and let the curry to cook on simmer flame, after covering it with a lid. When it's done, you can garnish the dimer jhol with chopped coriander leaves or garam masala powder and serve it hot with steamed rice. I had it with bhaat today. Ah, it tasted heavenly.