How to make spicy haser dimer jhol/Duck egg curry
My mother doesn’t allow broiler or chicken egg or chicken in home, she eats only duck eggs. So from my childhood I tested only duck eggs, the dark yellow or orange yolk inside the hard white portion. Compare to broiler eggs duck eggs are very tasty though it is not good for the heart patient. Egg curry is a very simple and quick recipe; hardly has it taken 5-6 minutes after boiling the eggs. Variations are dimer jhol, dim posto, dimer dalna, dim kosha etc. First boil the eggs, then rub with turmeric powder and salt, keep it for 5 minutes then fry it and make a curry or dalna or kosha after that. Though it is a good source of high protein, heart patients are restricted by the doctors to take eggs, some doctors advised to take only white portion of the egg.
Author: Abhijit Mukhopadhyay
Course: Side dish
Cuisine: Bengali
Level of cooking: Easy
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Servings: 2
Ingredients
- Eggs-04
- Onion -02
- Tomato-01
- Garlic paste-1/2 tsp
- Ginger paste -1/2 tsp
- Cumin seeds- 01 tsp
- Coriander seeds-1/2 tsp
- Curd-1 tsp
- Red chili-02
- Garam masala-1/4 tspoon
- Turmeric powder-1 tsp
- Coriander powder-1/2 tsp
- Cumin powder-1/2 tsp
- Red chili powder-1/4 tsp
- Salt as per taste
- Water-1/2 cup
How to make spicy haser dimer jhol/Duck egg curry
Boil the eggs for 10 minutes. Take them out, take the shells of eggs out, rub with pinch of salt and turmeric powder over them and keep aside.
Now take a hard bottomed pan, heat oil and fry the eggs for 3-4 minutes or till the changes to light golden brown.
In the same pan throw some cumin, coriander seeds and red chili for tempering.
As they splutter and sizzle add the chopped onion and cook for 2-3 minutes or let the colour change to light brown , then add ginger-garlic paste and sauté for 3-4 minutes.
Now add turmeric, coriander, cumin and red chili powder and cook for 5-6 minutes or till the gravy becomes dry and the raw smell of the spices goes off, then add the curd and mix and cook for two minutes.
Add little water and allow it to cook for 2 minutes in low-medium flame with covering the lid.
Then add the eggs after removing the lid and mix it nicely with the gravy and cook for another 2 minutes.
Turn of the flame and take it out and transfer it to the serving plate.
Garnish with coriander leaves and serve with steam hot rice.