Didu’s Dimer Jhal

Name: Rukmini Iyer Didu's Dimer Jhal Recipe | Mustard Egg Curry Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 medium free-range eggs, at room temperature; 1 onion, finely chopped; 1 inch ginger, grated; 2 heaped tsp grainy Dijon mustard; 120ml boiling water; 6 spring onions, trimmed and cut into 3cm pieces; 1 tbsp neutral or olive oil; 1 tsp panch phoron, or use equal parts/what you have of nigella, fennel, mustard, fenugreek and black cumin seeds to make up 1 tsp; ½ tsp ground turmeric; 1 tsp sea salt flakes, or to taste

by Rukmini Iyer from India Express: Simple and Delicious Recipes for Every Day

This simple egg curry is quick and easy to make but packs a punch with plenty of grainy Dijon mustard and turmeric.

Vegetarian Dairy-Free Gluten-Free Dinner Party

Serves 4

Total 35 min

Prep 10 min

Cook 25 min

Easy

Discover more delicious Egg recipes

However you like your eggs in the morning

Introduction from Rukmini Iyer

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

4 medium free-range eggs, at room temperature

1 onion, finely chopped

1 inch ginger, grated

2 heaped tsp grainy Dijon mustard

120ml boiling water

6 spring onions, trimmed and cut into 3cm pieces

Storecupboard:

1 tbsp neutral or olive oil

1 tsp panch phoron, or use equal parts/what you have of nigella, fennel, mustard, fenugreek and black cumin seeds to make up 1 tsp

½ tsp ground turmeric

1 tsp sea salt flakes, or to taste

Method

Pop the eggs into a saucepan of boiling water and cook for 10 minutes. Drain, then leave to cool in a bowl of cold water. Peel and halve when cool enough to handle.

Meanwhile, heat the oil in a large frying pan over a medium heat and add the panch phoron. Lower the heat and fry for 30 seconds, then add the chopped onion. Cook over a medium to low heat for 10 minutes, stirring occasionally, until golden brown.

Add the turmeric and ginger to the onions, stir-fry for a further minute, then add the Dijon mustard along with the boiling water. Bring to the boil, then add the salt, spring onions and halved, boiled eggs, cut side facing upwards. Spoon some of the sauce over the cut side of the eggs, then cover and cook for 5–6 minutes over a medium to low heat until the spring onions are cooked through. The sauce should be thin, just coating the egg and onions.

Taste the sauce for salt, then serve with white rice, chapattis or flatbreads.

Preview