Bengali cuisine
Egg Curry
Easy egg recipe
Beginner
For 2 people

Spicy Bengali Egg Curry with Sunrise Mustard


Chotpota Dim Shorshe is a classic Bengali home-style egg curry with a spicy, tangy mustard gravy. Hard-boiled eggs are simmered in a pungent mustard sauce spiked with green chillies and nigella seeds for a quick, fuss-free lunch or dinner. The Sunrise mustard powder gives this everyday curry its signature kick.

Ingredients

  • Eggs (hard-boiled)

    2
  • Mustard oil

    2 tbsp
  • Sunrise Mustard Powder

    1 tbsp
  • Water

    2 tbsp
  • Sunrise Kala Jeera (nigella seeds)

    1 tsp
  • Green chillies

    2
  • Onion (finely chopped)

    1 small
  • Tomato (chopped)

    1 small
  • Sugar

    1 tsp
  • Sunrise Haldi Powder (turmeric)

    1/2 tsp
  • Salt

    to taste

Sunrise tip: For extra zing, add a squirt of mustard oil to the curry just before serving. The pungent aroma and flavour will be more pronounced.

 

Steps

Step 1: Hard boil the eggs

Time: 10 minutes

Place the eggs in a pot and cover with water. Bring to a boil, then remove from heat. Cover and let stand for 8 minutes. Drain, run under cold water, and peel. Cut each egg in half lengthwise. Set aside.

 

Step 2: Prepare the mustard paste

Time: 2 minutes

In a small bowl, mix the Sunrise Mustard Powder with 2 tbsp water until smooth. Let it stand while you prepare the other ingredients. This allows the mustard to develop its pungency.

 

Step 3: Temper the oil

Time: 2 minutes

Heat the mustard oil in a pan until it starts to smoke lightly. Add the Sunrise Kala Jeera and let it splutter for a few seconds. Break the green chillies in half and add to the pan. Sauté briefly until aromatic.

 

Step 4: Sauté onions and tomatoes

Time: 6 minutes

Add the chopped onion and a pinch of salt. Sauté until the onion turns soft and translucent. Stir in the chopped tomato and sugar. Cook, stirring often, until the tomato breaks down into a pulp.

 

Step 5: Add mustard and spices

Time: 5 minutes

Pour in the prepared mustard paste and stir well. Sauté for 1-2 minutes until the raw smell disappears. Sprinkle in the Sunrise Haldi Powder. Mix thoroughly and sauté for another minute. If the mixture looks dry, add a splash of water.

 

Step 6: Simmer the eggs

Time: 5 minutes

Gently slide in the boiled egg halves, cut side up. Spoon the mustard gravy over the eggs to coat them. Add 1/4 cup water and stir gently. Simmer for 3-4 minutes until the gravy thickens slightly. Taste and adjust the salt.

 

Step 7: Garnish and serve

Transfer the Chotpota Dim Shorshe to a serving bowl. Garnish with slit green chillies if you like. Serve piping hot with steamed rice.

 

Goes Best With

  • Accompaniment: Steamed rice, roti