Bengali Egg Curry

This is my slightly customized version of the Dimer Jhol (Bengali Egg Curry) from here. I have tried to keep it healthy by shallow frying instead of deep frying the ingredients and have also used coconut milk which is not part of the original recipe.


Ingredients

Eggs : 4
Potatoes : 2 medium sized
Onion : 1 medium, sliced finely
Tomato : 1 medium, chopped

Ginger and Garlic paste: 1 tbsp
Green chilli : 1
Turmeric powder : 1 tsp
Red chilli powder : 1 tsp (you can add more if you like it spicy)
Cumin powder : 1 tsp
Coriander powder : 1/2 tsp
Bay leaf: 1
Cinnamon, cardamom & cloves : 3 of each (coarsely crushed)
Garam masala powder : 1 tsp
Coconut milk - 2 or 3 tbsps
Vegetable oil: 2 tbsp for shallow frying
Mustard Oil : 1 tbsp
Ghee : 1 tsp (optional)
Salt to taste
Sugar : 1/4 tsp
Coriander leaves for garnishing


Prep:
- Hard boil eggs. Shell them, make a few slits in the eggs with a knife.
- Chop potatoes into big chunks and boil them until almost done.
- Rub a bit of salt and turmeric powder on the boiled eggs and potatoes
- Shallow fry them separately in vegetable oil until they are golden brown. Keep aside.
- Make a masala paste of turmeric, chilli, cumin and coriander powders in 3 tbsp. water.
- Make a paste of ginger-garlic-green chilli and chop the tomato.


Making the Curry:
- Heat up a pan and add mustard oil. Wait till the oil really heats up and is smoking
- Add the sugar and heat until sugar starts to turn light brown
- Add bay leaf, cinnamon, cardamom & cloves, fry for a few seconds
- Add sliced onions, fry them till they turn golden brown
- Add the ginger-garlic-green chilli paste and fry for a minute or two
- Add masala paste and stir for another 2 minutes on medium heat
- Add chopped tomatoes and salt and fry until oil separates for about 10 minutes
- Throw in the fried potatoes and mix well with the masala. Add a cup of water
- Add fried eggs and simmer it covered until potatoes are fully cooked
- Sprinkle garam masala powder
- Add the coconut milk, simmer for 2 more minutes and take it off the heat
- Garnish with a tsp of ghee (if you are feeling indulgent) and coriander leaves
- Serve with rice, rotis or pooris