Dimer Jhol with Peyajkoli

1. 1
   prep · ~15 min

   Boil the eggs and potatoes.

   1.Place eggs and quartered potatoes in a saucepan with enough water to cover them.

   2.Add 0.25 tsp salt and bring to a rolling boil.

   3.Boil for 10 minutes, then remove eggs and place in cold water. Continue boiling potatoes until fork-tender.

   4.Peel the cooled eggs and lightly prick them with a fork.
2. 2
   temper · ~8 min

   Temper the spices and sauté onions.

   1.Heat mustard oil in a kadai over medium heat until it reaches its smoking point, then reduce heat.

   2.Add cumin seeds and bay leaf, letting them crackle for 30 seconds.

   3.Add sliced onions and sauté until golden brown, about 5 to 7 minutes.

   TIPLetting the mustard oil smoke briefly removes its raw pungency and adds a characteristic flavour.
3. 3
   saute · ~8 min

   Build the curry base.

   1.Add ginger paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.

   2.Add chopped tomatoes, turmeric powder, and red chili powder. Cook until tomatoes are soft and oil separates slightly, about 5 minutes.

   3.Add the chopped peyajkoli stalks and sauté for 2 minutes until they wilt slightly.
4. 4
   simmer · ~10 min

   Add water and simmer the potatoes.

   1.Pour in 3 cups of water and add the remaining 0.25 tsp salt.

   2.Add the boiled potato quarters.

   3.Bring to a boil, then reduce heat and simmer for 8 minutes to let the potatoes absorb the flavours.
5. 5
   simmer · ~3 min

   Add the boiled eggs and finish with garam masala.

   1.Gently slide the boiled eggs into the simmering gravy.

   2.Sprinkle garam masala on top and simmer for another 2 to 3 minutes.

   3.Adjust consistency with hot water if needed—the jhol should be thin and soupy.
6. 6
   garnish

   Garnish with fresh cilantro and serve hot.

Cuisines we love