konir jhul will always have potato just like our mangsho jhul . Just writing I feel nostalgic as mind drifts to care free days of Jorhat .I can smell the aroma of ginger with cardamom from the kitchen .The light jhul is perfect during summer months .Hot steaming rice and fresh squeeze of lemon juice is all you need .
Every home has a different version. As far as memories go some families do not use onion , garlic and spices for a jhul and just have the sauce of a runny consistency. In our home, Ma made it with slightly thicker sauce and I prefer it too.
- 3 free range eggs
- 2-3 small potatoes, peeled and cut in half
- 1 or 2 large – medium tomato, grated – about 1 cup grated
- 2-2.5 inch fresh ginger, pounded well or grated/made to a paste
- 3 fresh hot chili peppers
- red chili powder
- salt to taste
- fresh cilantro for garnish
- 2 cardamom ,2 cloves
The eggs should be hard boiled and peeled. After peeling them, make two small slits on the top or bottom of each egg or on the sides. This will enable some of the flavors of the sauce to seep inside the eggs. Sprinkle some salt, little red chilli powder if you want and turmeric powder (about 1/4 teaspoon) on the eggs and rub them in. Set aside.
Peel and quarter or half the potatoes. I usually use 2 small potato halves for every egg, but you can use more or less. Sprinkle some salt and about 1/4 teaspoon turmeric on the potatoes and rub them in so they are coated. Set aside.
Puree the tomato and ginger . You can also grate the tomato as I like when the texture is coarse . Combine the ginger and tomato in a bowl and set aside.
Combine the rest of the red chili powder, turmeric powder and salt with about 1/4 cup water and set aside.
Heat a teaspoon oil in a kadai/wok or pan. Place the potatoes in the oil and cook at medium to high heat until the sides start to brown. Remove with a slotted spoon and set aside.
Heat another teaspoon oil and now place the eggs in the oil. Cook them while turning them around gently once in a while so all the sides turn golden brown. The cooked sides will seem as if the surface has crisped a little and that is how it is supposed to be.
Heat the rest of the oil. Add the slit green chili peppers if you are using. Be careful for they will pop in the oil. When the sides of the peppers brown, add the tomato ginger mix and cook in medium to high heat for 2-3 minutes. A lot of the liquid will have evaporated. Watch it closely and do not let it dry up. The time is approximate. Now add the mix of turmeric salt and chili powder with water. Give it a good stir and cook until most of the liquid has evaporated. The mix would have thickened and oil will start to separate from the sides of the pan.
Add the potatoes and toss well for the mix to coat the potatoes and cook for about 5 minutes in medium to low heat. Now add about 2.5 – 3 cups of warm water to the pan/wok and once it comes to a boil, partially cover and cook until the potatoes are very much near done. Add the eggs ,ground cardamom ,cloves and cook for another two minutes and remove from heat. Adjust salt and garnish with fresh cilantro. Serve with hot steamed rice.
NB :In winter I often cook the same recipe and I add onion to the tomato ,ginger puree.
yes ,in all my cooking where base is onion and tomato there has to be tiny sugar to balance !