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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.

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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

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This recipe is a preview

Buy India Express for the full recipe, and more great recipes from Rukmini Iyer

From the book

Rukmini Iyer

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From the book: India Express: Simple and Delicious Recipes for Every Day

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