Relish the simplicity and warmth of Dim’er Jhol, a classic Bengali egg curry known for its light yet flavorful gravy. Two boiled eggs—lightly fried for golden spots—are simmered in a thin, aromatic broth with potatoes, onions, tomatoes, ginger, green chilies, and traditional Bengali spices. Unlike rich, creamy curries, this jhol has a runny texture that pairs beautifully with plain steamed rice, making it a perfect everyday comfort meal.
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Taste profile: mildly spiced, slightly sweet from onions, with subtle warmth from garam masala and mustard oil.
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Texture: gravy light and soupy; eggs tender; potatoes soft but intact.
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Ideal for: homestyle lunch/dinner, light yet satisfying non‑veg meals.
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Serving suggestion: serve hot with steamed rice; add a wedge of lemon and fresh coriander for brightness.
What You Get
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2 boiled eggs in Bengali‑style light curry with potato pieces.
Key Highlights
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Authentic homestyle Bengali preparation.
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Light, runny gravy—easy to digest.
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Made fresh to order; no added MSG.
Ingredients
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Boiled eggs, potato, onions, tomatoes, ginger, garlic (optional), green chilies.
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Mustard oil, turmeric, cumin seeds, bay leaf, coriander powder, red chili/Kashmiri chili powder, garam masala, salt, water.
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Fresh coriander for garnish.
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