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    Bengali cuisine
    Egg Curry
    Dim Basonti
    Beginner
    For 2 people

    Dim Basonti: Bengali-Style Egg Curry in Mustard Gravy


    Dim Basonti is a traditional Bengali egg curry in which hard-boiled eggs are cooked in a flavourful Sunrise Mustard Powder gravy. The gravy gets its characteristic pungentness from mustard powder and is mildly spiced with green chillies and black cumin. This easy-to-make curry pairs well with steamed rice for a comforting meal.

    Ingredients

    • Sunrise Mustard Powder

      2 tbsp (make into a paste)

    • Ginger-Garlic Paste

      1 tbsp

    • Sunrise Turmeric Powder

      1/2 tsp

    • Onion (chopped)

      1 medium

    • Green Chillies (slitted)

      2-3

    • Black Cumin (for tempering)

      as needed

    • Sunrise Mustard Oil

      4 tsp

    • Sour Curd

      2 tsp

    • Eggs

      4-5

    • Salt

      to taste

    Sunrise tip: For a smoother gravy, blend the fried onions and tomatoes to a fine paste before adding the spices.

     

    Steps

    Step 1: Prepare the Mustard paste

    Time: 15 minutes

    Take a bowl, add Sunrise Mustard Powder, a pinch of salt and mix it with warm water.

    Keep it aside for 15 minutes before using.

     

    Step 2: Fry the aromatics

    Time: 15 minutes

    Heat Sunrise Mustard Oil in a pan. Add slitted green chillies, black cumin, chopped onions, ginger-garlic paste, Sunrise Turmeric powder, and previously prepared Sunrise Mustard paste to the pan.

    Now, cook the mixture for 5-10 minutes until fragrant.

     

    Step 3: Add hard-boiled eggs

    Time: 10 minutes

    Gently slide in the hard-boiled eggs and coat them well with the gravy. Pour in sour curd over the eggs and cook for 5-10 minutes.

     

    Step 4: Garnish and serve

    Time: 1 minute

    Switch off the flame. Garnish with fresh coriander leaves. Serve hot with steamed rice.

     

    Goes Best With

    • Side Dish: Aloo bhaja (spiced potato fry)

    • Accompaniment: Steamed basmati rice