Bengali Egg Curry (Dimer Jhol)
Coconut + mustard simmer
- Time
- 30 min
- Serves
- 4
- Calories
- 340 kcal
- Protein
- 18 g
0:00 / 1:26
Changes voice accent · Recipe stays in English
Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Heat mustard oil to smoking, cool slightly, crackle panch phoron.
- 2Brown onions for 8 minutes; add ginger and tomato puree with all dry spices.
- 3Cook till oil separates — 5 minutes.
- 4Add potato cubes, toss to coat; pour in water and salt.
- 5Cover and gently bubble 14 minutes till potatoes are tender.
- 6Stir in mustard paste; slip in eggs and warm 4 minutes — finish with coriander.
About this recipe
Built on eggs — swap for halved baby potatoes.
