Dimer Jhaal / Spicy Egg Curry

Preparation Time -   1 hours 
Total Preparation Time - 1 hours  
Cooking Time -   30   minutes 
Course -  Non -  Vegetables  
Cuisine - Bengali 
Serve -   2    
Author - Paramita's Kitchen   


Ingredients :

1. Egg -  3 , Boiled & Peel

2. Fresh  Coriander  Leaves  Finely Chopped - 1/2  Cup

3. Fresh   Ripe   Tomato  - 1 ,  Medium  , finely chopped

4. Slit Green Chili - 2

5. Kalo jeera /  Kalonji / Nigella seeds - 1/2  Tea Spoon

6. Turmeric  Powder  As Required

7. Salt  To  Taste

8. Kashmiri  Dry  Red Chili Paste - 2 Table Spoon

9. Whole Dry Red Chili Paste - 1 Table Spoon

10. Ginger Paste - 1 Table Spoon

11. Garlic Paste -  1 Table Spoon

12. Cumin Paste - 1 Table Spoon

13. Coriander Paste - 1 Table Spoon

14. Onion 1 Peel - finely chopped

15. Mustard  Oil  As  Required

Methods :

1.  Take  a bowl . Then add  boiled egg . Sprinkle   turmeric   powder . Mix well . Rub all over eggs . Cover the bowl . Marinate for about  5 - 10 minutes .

2.  Take a wok or kadai . Switch  on the  flame . Then add oil . Heat for oil 2 - 3 minutes . When oil hot and smoke . Then  add  marinated egg .  Fry the  eggs   till  they  are  golden  brown  Color . After one side  is done flip them and fry other side .  Then take them  out  of  the wok or kadai . Transfer to a bowl .  Remove  excess oil . Keep aside .

3.  Same wok &  remaining  oil . Heat for oil 2 minutes . When  oil is smoke .  Then add kalo jeera / nigella seeds  and add slit  green chili . Stir for a few seconds . When spices are crackling , Then add  finely chopped onion  and fry till  golden brown color .  Then  add  finely chopped tomato  and saute for 2 - 3 minutes . Then add salt taste and add 1/2 tea spoon turmeric powder . Mix well . Saute for 2 - 3 minutes . Next add  fried eggs ,  kashmiri dry red chili paste  2 table spoon , whole  dry red chili paste  1 table spoon , ginger paste 1 table spoon , garlic paste 1 table spoon , cumin paste  1 table spoon , coriander paste  1 table spoon  and  sprinkle  fresh  coriander leaves . Mix it very well . Keep stirring . Stir  fry till eggs  is lightly  browned . When  oil shows  separately . Then add water . Mix well . Cover the wok . Cook on low heat   till  gravy is thicken . ( about 15 minutes ) .

4.  After 15 minutes , open the cover , when gravy is completely thicken . Then switch off the flame . Transfer to a serving plate .

5. Serve hot .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .