Dimer Shorshe Jhal

1. 1
   boil · ~10 min

   Boil the eggs.

   Place the eggs in a pot, cover with water, and boil until hard-cooked, about 10 minutes. Cool, peel, and lightly score the eggs so they soak up the gravy better.

   TIPLight scoring helps the mustard gravy cling to the eggs and adds more flavor.
2. 2
   prep · ~15 min

   Soak and grind the mustard.

   1.Soak the mustard seeds in a little water for 15 minutes.

   2.Grind the soaked mustard seeds with 2 green chilies and a few spoonfuls of water to a smooth paste.

   3.Keep the paste slightly loose so it mixes easily into the gravy.

   TIPDo not over-grind the mustard or it can turn bitter.
3. 3
   fry · ~4 min

   Lightly fry the eggs.

   1.Rub the peeled eggs with a little of the turmeric powder and a pinch of salt.

   2.Heat the mustard oil until it just begins to smoke lightly, then lower the heat.

   3.Add the eggs and fry gently until lightly golden in spots.

   TIPHeating mustard oil well at the start softens its raw sharpness.
4. 4
   temper · ~5 min

   Make the mustard base.

   1.In the same oil, add nigella seeds and let them sizzle for a few seconds.

   2.Add the chopped tomato and cook until soft.

   3.Add the remaining turmeric powder, red chili powder, and the mustard paste.

   4.Cook on low heat for 1 to 2 minutes, stirring gently.

   TIPKeep the heat low once the mustard paste goes in so the sauce stays smooth and not bitter.
5. 5
   simmer · ~10 min

   Simmer the curry.

   1.Add water and the remaining salt, then mix well.

   2.Slip in the fried eggs and the slit green chilies.

   3.Bring the curry to a gentle simmer and cook until the gravy slightly thickens and the eggs are flavored through.
6. 6
   serve

   Serve hot with steamed rice.

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