Lakshmi Masi's Dimer Jhol - Bong Egg Curry

This dish has a secret way to my man's heart. Dimer Jhol or Egg Curry is his all time favourite. Mostly this gets cooked during lunch and gravy is kept as thin as to last till dinner. Abbas would always rave about his Laskhmi (pronounced as Lokkhi) Masi's Dimer Jhol and challenge that nobody could match her levels. He was very right in saying that coz I myself have tasted this dish cooked by her and nothing can beat it. I feel there are some unique dishes that are like signatures of individuals. If one tries to recreate it, the magical element of a hand's touch can't be brought to it.

Lakshmi Masi is Ma's sister and this is her signature dish. Whenever she would visit us, we took it for granted that she would make it for us. Each time I would stay near her while she cooked it and recorded in my mind each step with proportions, but failed to recreate the magic again. She is no more with us but her memories fail to fade away. This dish is a tribute to her coz the last time I made it, Abbas was bowled over and he said 'This is IT!!!' 

Ingredients:

Boiled eggs - 4

Potatoes - 2, medium sized, cut into quarters

Onion - 1, medium sized, sliced

Ginger paste - 2 tsp

Garlic paste - 1 tsp

Red chilli powder - 2-3 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1 tsp

Cinnamon stick - 1"

Bay Leaves - 2

Salt - to taste

Sugar - a pinch

Oil - 2 tbsp (Mustard oil can be used for authentic Bong taste, I genrally mix mustard and sunflower oil)

To pound:

Cardamom - 2-3

Cloves - 3-4

Cumin seeds - 1 tsp

Method:

1. Deshell the boiled eggs and make small incisions randomly all over them. Marinate with salt and turmeric powder. Shallow fry them in oil till their exteriors turn golden. Keep aside

2. Marinate potato quarters with salt and turmeric powder and shallow fry in oil till the exteriors turn golden. Keep aside.

3. Temper the remaining oil with cumin seeds and bay leaves.

4. When the cumin seeds splutter, add chopped onions and a pinch of sugar. Saute till they are golden brown.

5. Add ginger and garlic paste. Saute till the raw smell goes.

6. Now add half a cup of water along with red chilli powder, turmeric powder, cumin powder, coriander powder, and salt.

7. Also add the shallow fried eggs and potatoes. Gently keep stirring till the water evaporates.

8. Add another half cup of water and still till the water evaporates. You may repeat this process one or time if you wish to.

9. Now add a cup of water and pound garam masala, adjust salt if required. Cover and cook till the potatoes are cooked. Remove the lid and cook till the gravy has attained your desired thickness.