Bengali egg curry, or dim er jhol, is a light and flavorful curry from the eastern part of India. It is made with hard-boiled eggs cooked in a tomato and onion-based gravy, flavored with spices like cumin, coriander, turmeric, and garam masala. The curry has a slightly sweet and tangy taste due to the addition of mustard oil and tamarind paste. It is typically served with steamed rice or roti.
