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