Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Didu’s Dimer Jhal
Introduction
If you like mustard, you’ll love this easy Bengali egg curry. My mum and I road-tested it with freshly ground mustard seeds versus grainy Dijon mustard: while she agreed that the freshly ground mustard seed version was more authentic, we thought the version with Dijon was easier (and it’s my preferred option). If you want to make this the authentic way, grind a teaspoon of mustard seeds in a pestle and mortar until bright yellow, mix with a teaspoon of water and use it in place of the Dijon.
Ingredients
| medium free-range eggs, at room temperature | |
| onion, finely chopped | |
| ginger, grated | |
| grainy Dijon mustard | |
| boiling water | |
| spring onions, trimmed and cut into 3cm pieces | |
| Storecupboard: | |
| neutral or olive oil | |
| panch phoron, or use equal parts/what you have of nigella, fennel, mustard, fenugreek and black cumin seeds to make up 1 tsp | |
| ground turmeric | |
| sea salt flakes, or to taste |
Preview
This recipe is a preview
Buy India Express for the full recipe, and more great recipes from Rukmini Iyer
From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
