Dimer Dalna (Bengali style egg curry)

Need (read labels on pic)
Prepare the things reqd. as directed in picture.

More stuff

Dried red chilli (whole)

1 tbsp white oil (i use olive pomace oil)

1 tsp turmeric powder

Salt and sugar to taste

1& 1/2 cups hot water

A handful of cilantro (finely chopped)

After getting together the above ingredients...we can start.

Take a wok and lightly heat the oil. Add the whole red chilli (halved) and let it be until its aroma is released. Now add the onion paste, sprinkle a little sugar on top and saute till nicely done (oil will get released from the sides). 

Now add the ginger, garlic, green chilli paste and saute again (wait to see the oil separating again).

Now add the tomato past

Now add e and cook on medium heat for 3-4 minutes. Check occasionally  stirring in between, so that the gravy doesn't burn.

Now add the water, turmeric, some salt, cover and cook on medium-high heat for 6-7 minutes. The stuff should be nicely boiling by now. Add the potato and eggs, cover and simmer for 3-4 minutes. Finish with chopped cilantro and let it all rest for 5 minutes before serving with steamed rice or chapati.

Tips: 1. After boiling and peeling the eggs and potato, make small slits on all sides (not too many, or it will be difficult to fry later - check 1st pic). This helps the gravy to seep in while cooking. 

2. Many Bengalis will finish with garam masala (I prefer to do away with extra spices). But adding garam masala does add a different twist.

Jhinge Posto (homestyle) - Bengali ridge gourd in poppy seed gravy

Need
1/2 tsp Nigella seeds (kalo jeere (bangla)/ kalonji (hindi))
2 tsp White oil (i use olive pomace oil - due to its high smoking point)
1 tbsp green chilis (chopped)
2 ridge gourds (ridges peeled off and cut as shown in pic)
1/2 tsp turmeric powder (optional)
Minced ginger (1 tsp) (optional)
salt & sugar to taste.

Preparation
In m/w oven splutter the nigella seeds in oil and green chillis for a minute, w/o cover. Use full power.
Now mix well the turmeric powder and ridge gourds and ginger, cover and return to oven, full power for 6 minutes.
Carefully remove the lid (contents are extremely hot by now), add salt and a pinch of sugar (this enhances the flavours used). Cover again and cook in full power for 4 more minutes. Jhinge posto is good to go :) Serve hot with steamed rice.

P.S. Many Bengalis skip the turmeric, I sometimes also skip ginger. Gives a different taste.....which is also great!