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Aloo Fulkopi Diye Dimer Jhol

Madhushree Basu Roy
A simple everyday egg curry or an omelette curry with cauliflower and potatoes.
Prep Time 15 mins
Cook Time 45 mins
Course Egg Recipes, Main Course, Non Vegetarian
Cuisine Bengali, Indian
Servings 4 people

Ingredients
  

For making the omelette

  • 2 nos eggs you can use more eggs if you wish to.
  • 1 no medium sized onion
  • 1 no green chilli
  • 1 tsp vegetable oil
  • salt and pepper

For making the egg curry

  • 2 no medium sized potatoes
  • 1 no cauliflower not a very large one, one with 8 to 10 florets
  • 1 no large tomato
  • 1/2 tsp cumin seeds
  • 2 nos dried red chillies
  • 2 nos dried bayleaf
  • 1 tsp cumin powder
  • 1.5 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp Bengali garam masala you can find the recipe on our youtube channel
  • 2-3 nos green chillies
  • 1 heaped tsp freshly grated ginger
  • 1.5 tbsp mustard oil
  • 1/2 tsp sugar
  • salt to taste
  • coriander leaves for garnish

Instructions
 

Making the omelette

  • Take a mixing bowl and crack the eggs in it. Add finely chopped onion and green chili. Add salt and pepper and whisk it.
  • Take a frying pan and heat vegetable oil. Pour in the egg and swirl to spread. Keep the heat medium to low and once the egg has set, roll the omelette from one end. Take it out of the pan and lay it on a chopping board.
  • Cut the omelette into rectangular shapes of half-inch width and keep aside.

Making the curry

  • Peel the potatoes and cut them into half. Then each half, slice into 2 to 3 mm size. It becomes half-moon shaped. Keep the potatoes submerged in water till you start cooking.
  • Chop the tomato finely. Cut the cauliflower into medium-sized florets and wash them and keep them aside.
  • In a kadai, heat mustard oil. Add dried bay leaf, dried red chilies and cumin seeds.
  • When they start spluttering and releasing aroma, drain the water from the potatoes and add them. Add the cauliflower florets and stir fry on high heat.
  • Sprinkle salt and turmeric powder and keep stirring for a couple of minutes.
  • Then add the chopped tomatoes. Stir fry on high heat for half a minute and then lower the heat and keep stirring for another minute.
  • Add the cumin powder, coriander powder, red chilli powder and coat the potatoes and cauliflower with the spices.
  • Sprinkle some warm water and stir. Lower the heat and cover and let the vegetables cook in the steam.
  • Every five to ten minutes, stir so that the spices don't stick to the bottom of the pan.
  • Once the vegetables have almost softened, add warm water for the gravy and as per your desired consistency.
  • Then add sugar, freshly grated ginger and adjust seasoning. Increase the heat to maximum and let it come to a boil.
  • Add the omelette pieces in this gravy and cover and let it simmer for 10 minutes or until everything has cooked properly.
  • Add split green chillies, garam masala and chopped coriander leaves. Give it one boil and turn off the heat.
  • Serve it hot immediately with steamed rice.
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