Egg Curry with Taro (Dim Arbi Dalna)

Place the eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil, then cover and turn off the heat. Let sit for 10 minutes before draining and transferring to an ice bath. Peel the eggs and set aside.

While the eggs cook, peel the taro root and cut it into 1-inch cubes. Add to a pot of salted water, bring to a boil, and cook for 8 to 10 minutes until a knife slides in with slight resistance. Drain well and let the cubes steam dry for a few minutes.

Heat 2 tablespoons of mustard oil in a large skillet over medium heat. Add the taro cubes in a single layer, sprinkle with a pinch of turmeric and salt, and fry until golden on most sides, about 6 to 8 minutes. Remove with a slotted spoon and set aside.

Add the remaining 2 tablespoons of oil to the same skillet. Once it shimmers, add the cumin seeds and bay leaf. Let them sizzle for 20 to 30 seconds until fragrant, taking care not to burn the cumin.

Add the chopped onion and cook over medium heat until soft and light golden, about 5 minutes. Stir in the ginger and garlic, cook for 30 seconds, then add the tomato purée along with the ground cumin, coriander, Kashmiri chile powder, and remaining turmeric. Cook, stirring often, until the mixture darkens and the oil begins to separate at the edges, about 6 to 8 minutes.

Pour in the warm water, season with salt and the optional sugar, and add the slit green chile. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the gravy thickens slightly and tastes cohesive.

Gently slide in the peeled eggs and the seared taro cubes. Simmer uncovered for 8 to 10 minutes, spooning gravy over the eggs a few times, until the taro is tender and the eggs have taken on the color of the masala. Stir in the garam masala and adjust salt.

Take the pan off the heat and let the curry rest for 5 minutes so the flavors settle and the gravy clings. Scatter with chopped cilantro and serve warm with rice or roti.