Dimer Borar Jhol (Egg Fritters Curry)

By Joydeep Pal

Eggs are easily available and can be combined with other ingredients and the outcome is just mouth licking food Cooked in Bengali style, this recipe is easy to cook and also yummy in taste. The curry can be made hot or medium depending on the amount of chillies.

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Rate this recipe 2.2/5 (86 Votes)

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Ingredients

2 Eggs
100gm Wheat Flour
2 or 3 pc Potatoes
1 pc Tomato (big)
2 or 3 Green Chillies
1 tablespoons of Ginger Paste
5-6 tablespoons of Oil : Mustard (preferred)/Sunflower oil
Medium Size Onion: 3 nos
Spices:
Cummin Whole(Jeera): 1/4 teaspoon
Cinnamon (Darchini): 1/4 of a stick
Cardamom (Elaichi): 3 small one
Clove (Labongo/laung): 3
Garam Masala: ½ teaspoon
Cumin powder (Jeera): 1 table-spoon
Turmeric powder (Halud/Haldi): 1 tea-spoon
Sugar: 1 tea-spoon
Water
Salt to Taste

Details

servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 10mins
Cost Average budget

Preparation

Step 1

Chop the onions (1 very finely chopped and 2 medium chopped). Also dice the potatoes in quarters. Slice 1 green chilly very finely.
In a mixing bowl, get the eggs and then mix the wheat flour and the very finely chopped onion and chilly until the mixture becomes little tighter.

Step 2

Heat oil in a frying pan and put small amounts of the mixture in hot oil and fry them to small fritters till they start turning golden and keep them separate.

Step 3

Fry potatoes separately and then add the onions to fry till golden brown.

Step 4

Then, add the cummin, bay leaves, cardamom, clove and cinnamon to fry little bit.

Step 5

Add ginger paste, green chillies and tomato to saute along with cummin and garam masala powder.

Step 6

Add the potatoes and the egg fritters with turmeric powder and salt and mix well with water. Put a lid over the frying pan to cook for 8-9 mins in medium flame.

Step 7

Ready to serve hot with rice or pulao.

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