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DIM-ER-JHOL: SIMPLE EGG CURRY:

" Gourmet Indian Cooking in Minutes," Monisha Bharadwaj/Journospeak Project:

It took me quite long to recreate another one of Monisha's recipes for my version of the Julie/Julia Project. And this time around, I opted for something simple: Eggs. Julie Powell had taken quite long to perfect Julia Child's version  of Poached Eggs. So why not , even I try to hone my egg cooking skills.

Monisha called it Baida Curry, and I call it Dim er Jhol(Simple Egg Curry). I can confess that egg curries are not my forte, so I seek inspiration everywhere, be it books, blogs, or even calling up my Mom, for her versions of Dim er Jhol. This time around I decided to cook up Monisha's simple listing on egg curry, but just added a change to it. Rather than adding simple hard boiled  eggs to the thick and rich gravy, I decided to add a dash of colour to them. Just to add a lil bit of pop to the dish. Added a trick I had seen my thamma(grandma) do very often when she whipped up her version of a delicious egg curry. Also amped up the spice quotient a bit, as a dash of spice makes it a bit more appealing to the Dasgupta  palate.





DIM-ER-JHOL: SIMPLE EGG CURRY: 


The inspiration: " Gourmet Indian Cooking in Minutes," Monisha Bharadwaj



Ingredients: 
Canola Oil
Cumin seeds: 1 1/2 tbsp
Onions: 1 large: chopped
Ginger-Garlic paste: 2 tbsp
Tomato paste: of 1 tomato
Turmeric: 1 tsp
Chilli Powder: 1 tsp
Garam Masala: 1 tsp
Salt, to taste
Eggs: 7: hardboiled
Milk or cream: 3 tbsp
Handful of Cilantro: chopped
Potatoes: 3: cut into quarters


Procedure: 


Peel the hardboiled eggs and the potatoes, and coat them with a dash of turmeric powder, salt and red chilli powder. Fry them in hot oil, to get the right dash of colour. Skip this step if you wanna opt for Monisha's style of simple hardboiled eggs cut in half, to be dunked in the gravy. Keep the eggs aside.

Add cumin seeds to hot oil in  the pan. As soon as they darken, add the chopped onion, and cook to soften.

Add in the ginger garlic paste and the tomato paste, and stir. Add the spices and salt. Blend well, until mushy. Add in the potatoes and let them cook.

Gentle place the eggs in the gravy, and cover and cook for around 10 minutes. Do a final taste test.

Pour the milk or cream in the pan, which helps to bring together all the ingredients in a burst of flavour and taste. Heat through and serve, sprinkled with chopped cilantro.

Bon appetit.












2 comments

  1. One touch that my mom added to deemer jhol was making four slits in the egg white. The masala went in better that way

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  2. Actuallly, now that you tell me, i remember even my mom did something similiar with her khunti, before she fried the eggs. It had completely skipped my mind. tks for reminding me. shall do it next time.

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