Dim er Jhol (Egg curry)

Dim or egg is almost everyone's favorite, specially kids even the grown ups. And "patla dimer jhol" is a very common item in bengali cooking. It is very easy to cook and loved by everyone.

Ingredients:


Eggs (dim): 4 (medium)
Potatoes (aloo): 1 (medium)
Onion (peyaj): 1(large)
Ginger (ada): 1 inch root
Garlic (rasoon): 2-3 cloves
Ripe Tomato: 1 (medium)
Green Chilli (kacha lanka): 2-3
Turmeric Powder (halud guro): 1tsp
Red Chilli Powder (lanka guro): 1½tbsp
Cumin Powder (jeera guro): ½tsp
Coriander Powder (dhone guro): ½tsp
Cardamom (elachi): 3
Cloves (labanga): 3
Cinnamon (dalchini): 1inch 
Sugar – 1/4 tsp
Oil (sada tel): 5 tbsp
Salt to taste


Method:


Hard boil the eggs for 10mins and place under cold water. Peel them and make 2-3 small slits in each of the eggs. 

Now coat the eggs with half of the turmeric powder, salt, red chili powder and suger. Heat 1 tbsp of oil in a frying pan and fry the eggs until slightly browned. Continuously turn the eggs. When these are done set them aside.

Now peel and cut the potatoes in long thin pieces. Add 1tbsp oil in the pan and fry them for 4-5 mins adding little turmeric. Then keep the fried potatoes aside.

 Chop half of the onion length wise. Add 1tbsp oil in the frying pan and fry the chopped onions till they become translucent.

Now make a paste of the remaining half onion, ginger, garlic and green chili. Add the paste to the frying onion and fry for one minute (medium heat). Add cumin powder, coriander powder, red chili powder and the remaining turmeric and fry until the whole masala is fried. Add a little more oil if needed. Now cut the tomatoes in small pieces and fry. When done, add water, salt and the fried potatoes and bring it boil. Then cover it with a lid cook for 5 mins (check if the potatoes are not cooked properly keep it for 5 more mins).

 Add the eggs and simmer for another 5 minutes. Grind the cardamom, cloves and cinnamon together and add the powder in the curry. Serve hot with rice.