This is a real favourite memory of mine and Dimer Jhuri is very close to my heart.Sometimes, when we used to be in a real bad mood, threatening to boycott the dinner that day, this was the solution that mom used to come up with. Yes, there were days, when the menu read like: Dal, Potol er Dalna, Macher Jhol and Rice and being a kid, it was an absolute disaster that resulted in that rebellious attitude.
I still love to prep this up for ourselves at times, when we feel that the “zing” in the dinner is missing.
Cooking and Preparation Time: 15 mins
Serves: 2
Ingredients:
- Egg: 2.
- Potato: One medium sized(100 gms)
- Green Chilies: 2.Cut into small pieces.
- Onion: 1 medium sized. Cut into small pieces.
- Ginger:1/4th inch.Finely shredded.
- Turmeric Powder: 1/2 tsp
- Lemon Juice: 1 tsp
- Kalo Jeera:A small pinch
- Mustard Oil:2 tbsp
- Sugar: 1/2 tsp
- Salt: To taste
Procedure:
- Whisk the two eggs finely and mix 1/4th tsp turmeric powder and salt in it.
- Then heat 2 tbsp of mustard oil in a kadai
- Once the oil gets hot, sprinkle the Kalo Jeera in the oil
- Then add the shredded ginger, green chilies and onion slices in the oil.
- Under medium heat fry for 2-3 mins.
- Then add the potato slices and sprinkle the turmeric powder.
- Fry the potato slices well till they become soft.Sprinkle the lemon juice over the mixture.
- Then add the whisked egg, sprinkle some salt and fry till the egg is reduced to a “jhuri bhaja”
The Dimer jhuri tastes best as an accompaniment with Musur dal.