Bengali · Lunch, Dinner
Dimer jhol (Bengali egg curry)
Boiled eggs simmered in a light, turmeric-spiced potato and tomato curry.
- Calories
- 584 kcal
- Protein
- 26 g
- Carbs
- 70 g
- Fat
- 22 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: egg, mustard.
Ingredients
- 3 eggs Eggs
- 100 g Potatoes
- ½ onion Onion
- ½ tomato Tomatoes
- ½ tbsp Mustard oil
- 55 g Basmati rice
- ¼ tsp Turmeric
- ¾ tsp Chilli powder
- ¼ tsp Salt
Method
- Heat the mustard oil and cook the onion for 6-8 minutes until golden.
- Add the tomato, turmeric and chilli powder, and cook until pulpy.
- Add the potato and a cup of water, cover and simmer 12-15 minutes until tender.
- Slide in the halved boiled eggs and simmer gently for 5 minutes to absorb the gravy.
- Rinse the rice and simmer in twice its volume of water for 15 minutes; serve the curry over the rice.
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