Dim Sorshe / Bengali Egg Curry in a Silky Mustard Sauce

There was this one time when I was alone in the home and had a terrible urge to eat eggs. After giving it a lot of thought...I went into the kitchen and boiled 10 eggs. After that, I peeled those eggs, made 4 wedges of each of the eggs and sprinkled salt and black pepper over them. Carefully I placed them on a really large plate and started eating.  I ate almost 6 eggs and kept the remaining for making curries. I don’t make such attempts now...no matter how big the temptation is. But I do enjoy eggs in curries. And sorshe dim or eggs in a mustard based curry is one of them.

Eggs in a creamy and smooth mustard sauce are one of my absolute favourite after Dimer Kosha or Dimer Jhol. Besides this one is my husband’s favourite too as he loves anything related to mustard.

Dim Sorshe / Bengali Egg Curry in a Silky Mustard Sauce

Serves 2

Ingredients:

4 hard boiled eggs

½ tbsp mustard seeds

2 tsp poppy seeds

½ inch ginger

2 green chillies

1 tsp turmeric powder

2 tbsp mustard oil

A handful of fresh coriander leaves

2 green chillies – slit

Salt

½ tsp nigella seeds / kalo zeera

Method:

Make a smooth paste with the mustard seeds, poppy seeds, ginger and green chillies, with a little water.

The paste should be non grainy and smooth.

Heat the oil in a kadai and add the nigella seeds.

As the seeds start to splutter pour the mustard seeds paste in it.

Add the turmeric powder and salt and stir until the oil separates.

Add ¼ cup of water and let it come to a boil.

When the sauce is thick add the slit hard boiled eggs and simmer for a minute.

Sprinkle the chopped coriander leaves and the slit green chillies.

Taste and adjust the seasonings.

Switch off the flame and serve hot with plain white rice.