Wednesday, 17 June 2015


With an egg lover at home I always look for different ways of preparing it. This helps both ways, I am relieved of the monotony of cooking the same curry and the person eating gets some variety in the food served. I had never been a fan of egg but my man is. There are a number of funny n interesting stories regarding his love for eggs that came down to me from the family.... all of which cannot be shared publicly. But, I have seen the full grown adult to eat all of the rice and curry and then taking small bites on the egg so that it does not finish in a jiffy. Looking at it, I only give a smile of indulgence and feel the urge of looking for more variety of egg curries.

This egg curry with poppyseed and mustard seed paste is a Bengali recipe but not so common. People of WestBengal more likely prepare this curry rather than their counter part from EastBengal. Not so regular in our family, I still prepare it as it is extremely easy to prepare and tastes very good with steamed rice, our staple. It is done with very few ingredients and can be a saviour on a busy week day night. Let us see how easily it is done and in so less time.

Egg[duck...if possible] : 4
Mustard Paste : 1tbsp
Poppyseed Paste : 1tsp
Green Chilli Paste : 1tsp
Turmeric Powder : 1tsp
Salt : 1tsp
Nigella Seeds[kalonji] : 1/4 tsp
Oil[mustard...if possible] : 3tbsp

Boil the eggs in enough water. Once cold, discard the shells.

Make small slits on both sides and rub with little salt and turmeric.

In a small bowl, take together the mustard, poppyseed and chilli pastes. Add turmeric and salt. Mix very well.

Heat oil in a wok. Lightly fry the eggs and keep aside.

Temper the same oil with nigella seeds. Add the spice paste and fry at low heat for 1 minute.

Add half cup water. As it comes to boil, add the fried eggs.

Let boil for 7-8 minutes. Switch off as the gravy thickens.

Enjoy with piping hot steamed rice.