Egg Curry or Dimer Jhol is something which always survives me in those situations whenever I feel lethargic to cook or want to cook something very quickly without any difficulty. But still sometimes it becomes so boring to prepare the usual Egg and Potato curry. Thanks to one of my dearest friend, who posted her wonderful Egg Cap Mushroom recipe in her food community,where she gave a twist to the egg curry with the use of capsicum and mushroom instead of potatoes. The recipe was simple yet very nice and something different which I liked very much. Immediately, I tried that but as mushrooms were not there in my veg basket, I made it with only green bell peppers (capsicum) and potato. The result was indeed good . Capsicums gave the curry a different but beautiful taste. I loved it simply.
Here comes the recipe:
- Egg: 4 (Hard boiled)
- Potato: 2 (diced)
- Capsicums: 2 (Cut in large pieces)
- Tomato: 1 Medium pc.
- Onion: 1 (Large)
- Ginger: 1"
- Garlic: 4-5 (cloves)
- Turmeric Powder: 1 tsp.
- Salt: As per Taste
- Sugar: 1/2 tsp.
- Chilli Powder: 1 tsp.(Or as per your choice)
- Bay Leaves: 1pc.
- Whole Garam Masala: 1 cinnamon stick, 2-3 cloves, 2-3 cardamoms
- Water: 1 cup (little warm water is preferable)
- Garam Masala Powder: 1/2 tsp.(optional)
- Oil:3-4 tbsp. (mustard or any other cooking oil)
- Hard boil the eggs and peel off the hard shell. Then fry them until golden with little oil ,salt and turmeric powder.
- Now heat little oil in a wok or kadhai and fry the diced potatoes and capsicum with salt and turmeric powder for few minutes.
- Meanwhile make a paste of onion, ginger, garlic and tomato.
- Then heat little more oil in the same kadhai.
- Add the sugar and the bay leaves .Fry the sugar till brown.
- Add the whole garam masala and wait until the nice aroma comes out.
- Now add the onion, ginger, garlic and tomato paste, salt and chilli powder.
- Stir well and cook for 4-5 minutes.
- Add the fried potatoes and capsicums and cook until oil starts to release from sides.
- Add the warm water and make a stir.
- Cover and cook until the potatoes become soft.
- Uncover , taste the seasoning, add little more sugar or salt if needed.
- Add the previously fried eggs and cook for another 4-5 minutes. You may prick the fried eggs before adding them into the gravy.
- Adjust the gravy according to your choice. If needed add little more warm water and cook for only 2-3 minutes.
- Dry roast the garam masala powder and sprinkle on it and cover for just a minute so that the aroma gets captured by the curry.
- Turn off the flame and your Egg Capsicum Curry is now ready to serve.
- Serve it with steaming hot rice, roti or parathas.
Enjoy Your Food..!!