This meal came about, as some of the best ones do, by a neutral reminiscence about an ex. Unfortunately for Daniel, my vegetarian Jewish New England upbringing does not hold a candle cuisine-wise to a particular carnivorous Bengali, shall we say, companion of the past.

But tradition, schtradition, I say (or, as my fiddling ancestors say, tradition, TRADITION!)! This lady can make dimer jhol as well as the next Brooklyn transplant!

And away we went!

It turned out…good. Delicious, even! Sneak-out-of-the-fridge before breakfast delicious! Tasty enough to share with you, vast blog readership, and to implore you to attempt!

But, alas, it wasn’t the egg curry of his past. Wrong consistency, slightly different flavors, not as spicy. I’ll blame the peppers but I won’t be defeated! To a future of delicious and inauthentic egg curries! Hurrah!

Bengali Egg Curry (Dimer Jhol)

from Foodolicious Pictured

canola oil
4 eggs, hard boiled and peeled
2 medium potatoes, cut into big chunks
½ an eggplant, cut into big chunks (an unnecessary but delicious and addition)
1 onion, sliced
4 large garlic cloves, coarsely chopped
1 inch ginger, peeled and coarsely chopped
3 green cardamom pods
¼ t whole cloves
2 bay leaves
2 inches cinnamon stick
1 jalapeno, diced
2 tomatoes, food processed to a paste
1 t chili powder
½ t cumin powder
¼ t turmeric powder
cilantro, roughly chopped

Heat ½-inch of canola oil in a medium pot. Fry potatoes for about 15 minutes, until beginning to turn golden but not totally cooked through. Remove with a slotted spoon or a spider onto paper towels. Add eggplant to oil and fry for about 6 minutes. Remove to paper towels. Cut slits on hard boiled eggs and fry for 5ish minutes, until blistered all over and turning colors. Remove to paper towels.

Meanwhile, saute onion in a big pot for 7-8 minutes on medium low heat. When slightly browned, take off heat. Put in food processor with garlic and ginger. Process until it forms a smooth paste.

Then, heat 2 t oil in that same big pot over medium high heat and add cardamom pods, cloves, bay leaves, and cinnamon stick. Toast for about 30 seconds. When fragrant, add the chopped jalapeno and onion/garlic/ginger paste from blender. Cook for about a minute, then add tomato puree. Cook for 3 minutes, or until oil starts to separate.

Next, add chili powder, cumin, and turmeric. Stir to coat. Add 1 cup of water, a healthy sprinkle of salt, and bring to a boil. Once boiling, add eggs, eggplant, potatoes, and garam masala. Turn heat to low, and cook for 10-12 minutes more. Top with cilantro and serve with rice (this recipe was amazing!).