Egg Curry (Dimer jhol) is most widely cooking item across India, however style of cooking is almost every part of India.
Today I am sharing Egg curry mostly cooked in our north eastern region of India where we tend to put potato in it. This dish will be very simple to cook and very much different from Egg dishes that cooked in our restaurants. This will be simple dish with less masala which should be soothing to our health too.
Serving: 03 Person
Cooking time: 30 Minutes
What we Need:
- Egg- 3 pcs.
- Potato-1 pcs. (Big Size)
- Onion-2 Medium Size
- Turmeric-1 Tsp (1/2 for cooking and 1/2 for marinate process)
- Jeera (Cumin Seed)-
21/4 Tsp (2 tea spoon for paste, 1/4 for
Tadka)
- Green chilli-3-4 nos. (3 for Paste)
- Mustard oil-3/4 Cup (However you can take clear oil too)
- Red chilli powder-1/4
Tbs
- Water-2 cup
- Cardamom & Cinnamon Powder together-1/4 tsp
- Bay leaf-2 Nos
- Salt to taste
Preparation:
- First take Eggs and washed full potato (don't chopped) and boiled together for 2-3 whistle in a pressure cooker.
- Wash 2 Onion and chopped it.
- With Jeera, Green chilli add some water to make smooth paste.
- Open the Pressure cooker and peel off the Potato and egg. Divide the potato in 4 even size.
- Toss the Egg with Salt, Turmeric keep aside, with a knife strike on the egg, so it won’t spit off the kadhai.
- Heat oil in a kadhai, fry eggs and potato together and keep them aside. The both items should be golden brown.
- Heat some oil in the kadhai, add bay leaf and small amount jeera.
- Once you hear the crackling sound add previously chopped onion turn it golden color. Add Jeera paste, turmeric and red chilli powder add some water too. Masala should not burn.
- Add Egg and Potato and sauté for some time so the masala mix evenly with them.
- Put 3 cup water and some salt again, and lid on the kadhai. (water required based on curry that you want)
- Cook for 3 minute and add Cardamom & Cinnamon powder, now your curry is ready.
- Serve it hot with Rice or Roti.
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