They say “Sunday ho ya Monday, roz khao aande” and I follow them. My family has the custom of not saying no to eggs. My husband loves egg and can choose egg over any dish, any day. I often cook egg curry and try to come out with new recipes whenever possible. Today’s dish is a unique one and this is Maa‘s speciality. I have come across a variety of egg dishes but this particular dish is, probably, solely cooked by Maa and no one else. This is truly delicious.
The world is in crisis. We all are following lockdown and earnestly praying for a better tomorrow. To cope up with this situation we all are doing what we love to do. May we emerge to better versions of ourselves and step on to the brighter side with smiling faces. Speaking of smile, cooking makes me smile, always 🙂 But, with the limited supply and strict rationing, one hardly has the luxury of experimenting. Whatever we cook must be bang on; we cannot afford wastage.
So, when husband requested me (he never demands) to make something with egg, I wanted to make something unique. ‘Something unique with eggs, but what?’ I asked myself. I just can’t experiment, what if something goes wrong! I was desperately in need of a unique recipe which is full-proof. Called Maa and she, the saviour, explained her very special and popular Dimer Jhuri Torkari to me.
Mission accomplished. Made the dish in no time and it turned out to be super yummy. Sharing the recipe of the same with you all. Hope you like it.
- 5 egg
- 1 potato, cut into small dices
- 1 tomato, chopped
- 1 onion, finely chopped
- 4 green chilli, chopped (3 + 1 for garnishing)
- 1 table-spoon ginger-garlic paste
- 1 tea-spoon turmeric powder (1/4 + 1/4 + 1/2)
- 1/2 tea-spoon cumin powder
- 1/2 tea-spoon coriander powder
- 1/2 tea-spoon Kashmiri red chilli powder
- 1/2 tea-spoon garam masala
- 1/2 tea-spoon cumin seed
- 1 bay leaf
- 1 cinnamon stick (1 inch approx)
- 3 clove
- 3 green cardamon (crushed)
- 4 table-spoon mustard oil or any cooking oil (2 + 2)
- 1 cup warm water
- salt, according to taste
- Break the eggs in a mixing bowel and add 1/4 tea-spoon turmeric powder and required salt. Beat properly and keep aside.
- Heat little oil in a pan and shallow fry the potato cubes by adding 1/4 tea-spoon turmeric powder and little salt. Cook until potato cubes are 70% done. Remove and keep aside.
- Heat 2 table-spoon oil in the same pan and add the beaten eggs. Stir vigorously to scramble it properly. When the scrambled egg is done, remove and keep aside.
- Heat the remaining oil and temper with cumin seed, bay leaf, cinnamon, clove and cardamon. Allow them to splutter.
- Add chopped onion and sauté until it becomes translucent.
- Now, add ginger-garlic paste and stir until the raw smell goes off completely.
- Add green chilli and chopped tomato. Stir until tomato turns mushy.
- Now, add the remaining turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder and salt. Sprinkle little water and stir for a minute or so.
- Add fried potato and mix well. Add water and cover the lid. Cook until the potato cubes are well done.
- Now, open the lid and add the scrambled egg. Mix properly and lower the flame. If you find the gravy too dry, add some more warm water at this stage.
- Cover the lid and cook for 7 minutes over low to medium flame.
- Open lid and sprinkle garam masala. Give it a stir and turn the flame off.
- Your Dimer Jhuri Torkari is ready to be served now.
Serve this unique dish with roti/chapati or have it with rice, it wont fail to impress you. Cook, eat, be happy, be with your family and most importantly, be at home. This too shall pass 🙂
Do try this and let me know in comments about how you like it. You can also tag me on Instagram using the handle @when_a_bong_cooks.