Bhedailotar Koni Anja with Steamed Basmati Rice

Instructions

1. 1

   Boil Eggs & Potatoes

   • Place the eggs and cubed potatoes in a medium pot. Cover with water and add a pinch of salt.
   • Bring to a rolling boil and cook for 10-12 minutes until the eggs are hard-boiled and the potatoes are fork-tender.
   • Drain the water. Once cool enough to handle, peel the eggs and set them aside with the boiled potatoes.
2. 2

   Prepare Bhedailota Paste

   • While the eggs are boiling, thoroughly wash the bhedailota leaves.
   • In a blender, combine the clean leaves, chopped ginger, garlic cloves, and green chilies.
   • Add 2-3 tablespoons of water and blend into a smooth, vibrant green paste. Set aside.
3. 3

   Fry the Eggs

   • Heat 2 tablespoons of mustard oil in a kadai or deep pan over medium-high heat until it is lightly smoking.
   • Carefully add the peeled, boiled eggs to the hot oil. You can make a few shallow slits on the eggs to prevent them from bursting.
   • Sauté for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove from the pan and set aside.
4. 4

   Cook the Curry Base

   • In the same pan, add the remaining 2 tablespoons of mustard oil.
   • Add the finely chopped onion and sauté for 5-6 minutes until soft and golden brown.
   • Add the prepared bhedailota paste to the pan. Stir continuously and cook for 8-10 minutes. This step is crucial to cook off the raw, pungent smell of the leaves. The paste will darken slightly and oil will begin to separate from the sides.
5. 5

   Simmer the Curry

   • Stir in the turmeric powder and salt, and cook for another 30 seconds.
   • Add the boiled potato cubes and pour in 3 cups of water. Stir everything together to combine.
   • Bring the curry to a vigorous boil, then reduce the heat to a medium-low simmer.
6. 6

   Finish and Serve

   • Gently place the fried eggs into the simmering gravy.
   • Cover the pan and let the curry simmer for 5-7 minutes, allowing the flavors to meld together.
   • Turn off the heat. Let it rest for a few minutes before serving. Serve the Bhedailotar Koni Anja hot with a bowl of steamed rice.