Dimer Shorshe Jhal with Sada Bhaat

Instructions

1. 1

   Prepare the Eggs

   • Place 8 eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil.
   • Drain the hot water and transfer the eggs to an ice bath to stop the cooking process.
   • Once cool enough to handle, peel the eggs and make 2-3 shallow slits on each one. This helps them absorb the gravy's flavor.
   • Toss the peeled eggs with 0.25 tsp of turmeric powder and a pinch of salt.
2. 2

   Make the Mustard Paste

   • Soak the yellow mustard seeds, black mustard seeds, and poppy seeds in 1/2 cup of warm water for at least 20 minutes.
   • Drain the water and transfer the soaked seeds to a grinder jar.
   • Add 4 green chillies, 0.5 tsp salt, and a few tablespoons of fresh water. Grind to a very smooth, fine paste. Set aside.
3. 3

   Fry the Eggs

   • Heat 2 tbsp of mustard oil in a kadai or pan over medium-high heat until it is slightly smoking. This mellows the oil's pungency.
   • Carefully add the boiled eggs to the hot oil. Sauté for 2-3 minutes, turning them gently, until they develop a light golden, slightly blistered skin.
   • Remove the fried eggs from the pan and set them aside.
4. 4

   Cook the Gravy Base

   • In the same pan, add the remaining 2 tbsp of mustard oil.
   • Once hot, add 0.5 tsp of nigella seeds and let them splutter for about 30 seconds.
   • Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft and golden brown.
   • Add the ginger and garlic pastes and cook for another minute until the raw aroma disappears.
   • Stir in the tomato puree, 0.5 tsp turmeric powder, and 1 tsp Kashmiri red chilli powder. Cook for 5-6 minutes, stirring occasionally, until the oil begins to separate from the masala.
5. 5

   Combine and Simmer

   • Reduce the heat to low. Add the prepared mustard paste to the pan. Stir continuously and cook for only 2-3 minutes to avoid bitterness.
   • Pour in 1.5 cups of warm water, add the remaining 1 tsp of salt and 0.5 tsp of sugar. Mix everything well.
   • Bring the gravy to a gentle simmer over medium heat.
6. 6

   Finish and Serve

   • Gently slide the fried eggs and the 2 slit green chillies into the simmering gravy.
   • Cover the pan and let it cook on low heat for 5-7 minutes, allowing the eggs to soak up the flavors.
   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Let the curry rest for 10 minutes before serving. This allows the flavors to meld beautifully. Serve hot with steamed rice.