Dimer Bhorta / Bengali Mashed Boiled Egg

During my college days I was obsessed over one dish...poached eggs. There is a small shaft near the ghat of Ganges in Kumartuli, which used to be our final stop after we spent the evening at the Ganges. With a little salt and pepper on top of it...it was a delicacy we barely missed. Served in a small steel plate with a steel fork, super hot wobbly double poached egg was something that seemed on top of the world.

Even today we go crazy over that. Eggs in any form tempt me for ages. Hard boiled or soft boiled...eggs are delicious. Dimer Bhorta or Mashed Eggs are just another way to cherish this devil. I love this one more than I love aloo sedho makha / mashed potato. It’s simple and can be prepared within 5-6 minutes...which makes this Dimer Bhorta one of my favourites.

Dimer Bhorta / Bengali Mashed Boiled Egg

Serves 4

Ingredients:

6 large eggs

½ small onion – finely chopped

2 green chillies – chopped

1 dry red chilli

2 tbsp pure virgin mustard oil

Salt

A few fresh coriander leaves – finely chopped

Method:

Boil the eggs for 10-12 minutes on high flame.

Once done let the eggs cool down a little and then peel their skins off.

In a bowl take the eggs and mash them with a fork into small bits.

Add the chopped onions, green chillies, salt, chopped coriander leaves and mustard oil.

Smoke the dry red chilli with a tong on the stove top. Do not make it totally black, but rather partially charred.

Crumble that dry red chilli into the bowl.

Nicely mix them up with your hand or spoon or fork

Serve with some more chopped onions and an additional drizzle of mustard oil.

Pair with some fluffy steamed hot rice and lentils / dal.