Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
A classic Bengali comfort food, this light and soupy egg curry features hard-boiled eggs and tender potatoes simmered in a fragrant, spiced tomato-onion gravy. Perfect with steamed rice for a wholesome meal.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(2 eggs and a portion of potato curry)
Thick slices of eggplant marinated in simple spices and shallow-fried until golden and tender. This classic Bengali side dish is crispy on the outside, melt-in-your-mouth soft inside, and pairs perfectly with dal and rice.
Aromatic ghee bhat with comforting, perfectly spiced dimer jhol and crispy begun bhaja. Pure soul-satisfying delight!
This bengali dish is perfect for lunch. With 1023.1999999999999 calories and 26.05g of protein per serving, it's a muscle-gain option for your meal plan.
16gfat
(whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
392cal
16gprotein
28gcarbs
24gfat
Ingredients
8 pc Egg (hard-boiled and peeled)
2 medium Potato (boiled, peeled, and halved)
4 tbsp Mustard Oil
2 medium Onion (finely chopped)
2 medium Tomato (pureed)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
2 pc Green Chili (slit lengthwise)
1 pc Bay Leaf
1 inch Cinnamon Stick
2 pc Green Cardamom (lightly crushed)
2 pc Clove
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder (plus a pinch for frying)
1 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala Powder
1.5 tsp Salt (or to taste)
0.5 tsp Sugar
2 cup Water (hot)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Sauté Eggs and Potatoes
Gently prick the hard-boiled eggs all over with a fork or toothpick. This prevents them from bursting and helps them absorb flavor.
Heat 2 tbsp of mustard oil in a kadai or pan over medium heat. Once hot, add the boiled potato halves and eggs.
Sprinkle a pinch of turmeric powder and salt over them.
Shallow fry for 3-4 minutes, turning gently, until a light golden-brown crust forms. Remove from the pan and set aside.
2
Temper the Spices (Phoron)
In the same pan, add the remaining 2 tbsp of mustard oil. Heat it until it's very hot and slightly smoking to mellow its pungent flavor.
Reduce the heat to low. Add the bay leaf, cinnamon stick, crushed green cardamoms, cloves, and cumin seeds.
Sauté for about 30-40 seconds until the spices release their aroma and the cumin seeds splutter.
3
Build the Gravy Base
Add the finely chopped onions to the pan. Sauté on medium heat for 6-8 minutes until they become soft and golden brown.
1 large Brinjal (About 400-500g, also known as eggplant)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, but adds a classic Bengali flavor balance)
2 tbsp Rice Flour (For a crispy coating)
0.5 cup Mustard Oil (For shallow frying, essential for authentic flavor)
Instructions
1
Prepare the Eggplant
Wash the eggplant thoroughly and pat it completely dry with a kitchen towel.
Trim the stalk but you can leave the green cap on for a traditional look.
Slice the eggplant into uniform rounds, about 1/2-inch (1.25 cm) thick. This should yield about 8 slices.
2
Marinate the Slices
In a small bowl, combine the turmeric powder, red chili powder, salt, sugar, and rice flour. Mix well.
Generously rub this dry spice mix onto both sides of each eggplant slice, ensuring an even coating.
Let the marinated slices rest on a plate for at least 10 minutes. This step is crucial as it allows the spices to penetrate and draws out excess moisture, resulting in a crispier fry.
3
Shallow Fry the Begun
Heat the mustard oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil is ready when a pinch of the spice mix sizzles upon contact.
Carefully place 3-4 marinated eggplant slices in the pan in a single layer. Do not overcrowd the pan, as this will lower the oil temperature and make the bhaja soggy.
Fry for about 3-4 minutes on the first side, until it's deep golden brown and crisp.
Flip the slices gently and fry for another 3-4 minutes on the other side until tender and cooked through.
Repeat the process in batches for the remaining slices, adding a little more oil if the pan becomes too dry.
4
Drain and Serve
Once cooked, use a spatula to remove the fried eggplant slices from the pan.
Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
Serve immediately while hot and crispy with steamed rice and dal for a classic Bengali meal.
Add the ginger and garlic paste along with the slit green chilies. Cook for 1-2 minutes until the raw smell disappears.
Add the tomato puree. Stir in the turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder.
Cook this masala mixture (koshano) on low-medium heat for 7-9 minutes, stirring frequently. Continue until the masala thickens and you see oil separating from the sides.
4
Simmer the Curry
Pour in 2 cups of hot water. Using hot water helps maintain the cooking temperature and improves the flavor.
Add salt and sugar, stirring well to dissolve everything into the gravy.
Bring the gravy to a rolling boil over high heat.
Carefully slide the fried eggs and potatoes into the boiling gravy.
Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. This allows the eggs and potatoes to soak up the flavors of the jhol.
5
Finish and Serve
Turn off the heat. Sprinkle the garam masala powder and freshly chopped coriander leaves over the curry.
Gently stir, then cover the pan and let it rest for at least 5 minutes. This step is crucial for the flavors to meld together.
Serve the Dimer Jhol hot with a side of steamed white rice.
