Sunday, November 18, 2018

Dimer Jhol / Andey ki curry - Simple spicy Egg Curry


Eggs have been considered the standard against which all other nutritious foods are measured because their composition of different elements like protein, carbohydrates etc. is so ideal. Eggs are also considered very helpful for a mother as dishes of eggs are very easy to prepare, healthy as well as tasty. That is why in every country egg curry is available in some form or other. “Dimer jhol” as we Bengalis know this preparation is known as “Aunda kurry” in Punjab,  “Mutai Kulambu” in Sri Lanka, “Huevos Rancheros” in Mexico and simple Egg curry in several others. My recipe here has taken inspiration from some of these dishes and can be considered a fusion food. But the taste is still yummy and it does not take much time to prepare this one so that today’s supermoms are also happy.

Preparation Time: - 15 min

Cooking Time: - 35~40 min

Servings: - 4 persons


  1. 3 nos. Potato (medium size)
  2. 6 nos. Eggs
  3. 2 nos. Tomato (medium size)
  4. 2 ½ nos. Onion (medium size)
  5. 3 nos. Green chili
  6. 1 ½ inch Fresh Ginger
  7. 3 nos. cloves of fresh Garlic
  8. 1 tsp Turmeric Powder
  9. 2 Bay leaves
  10. ½ tsp Garam Masala
  11. 2 tsp Coconut Powder
  12. 2 tbsp Red Paprika
  13. Few pods of black pepper
  14.  4 tbsp Vegetable oil ( I use Sunflower oil but you can use any vegetable oil)
  15. 2 tbsp Ghee or clarified butter
  16. Salt to taste
  17. Coriander leaves for garnishing


  1. Boil eggs and potatoes. Peel the skin of potatoes and remove the shell of eggs. Keep aside.
  2. Chop the onion and tomatoes, prepare the ginger and cloves of garlic.
  3. Mix 4 eggs and potatoes with little salt and Turmeric powder and keep aside.
  4. Crush the black pepper in a pestle and mortar.
  5. Mix half of the onion, cloves of garlic, ginger, black pepper, coconut powder, tomatoes and two eggs.
  6. Put the mixture in a blender and blend for a minute. Keep aside this spice mixture.
  7. In a Kadai or deep bottomed frying pan, heat oil and 1 tbsp Ghee in high heat. Turn the burner to medium and add bay leaves and 2 green chillis.

  8. Sauté for few seconds and add the rest of chopped onion.
  9. Fry the onion till they turn golden brown.
  10. Add the spice mixture and stir continuously till 3~4 minutes.
  11. Add the red paprika and salt according to your taste.
  12. Pour ½ cup of water and add potatoes and eggs.
  13. Cover and cook till the gravy is thick.
  14. Add garam masala and 1 tbsp Ghee – stir a little and turn off the burner.
  15. Garnish with coriander leaves and a green chilli
Serve this side dish hot with steamed / flavoured rice or even with Roti/ Puri / Naan.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.