Dim Kasundi (Eggs in Bengali mustard sauce)
Duration: 40 mins
‘Kasundi’, popularly known as the ‘queen of pickles’ in Bengal is not only about food – it encompasses the shared moments, emotions & gossip exchanged between generations of women.
My first tryst with ‘Kasundi’ was at a wedding about 30 odd years ago, where it was served with fish cutlet. I can still taste the explosion of the punchy, fiery deliciousness in my mouth. And so it became a must-have with every fish fry, chop, cutlet or ‘kabiraji’.
But it is unfair to reduce this stuff of legends to a mere condiment. How about combining the unique taste of this mustard sauce with eggs? Serve it with steaming hot white rice. Unadulterated. Pure.
- 6 boiled eggs
- 3-4 green chillies
- 1 onion
- 1 tsp ginger-garlic paste
- 1 1/2 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 cup mustard oil
- 3 tbsp Kasundi
- Salt – to taste
- Sugar – to taste
- Marinate the eggs with turmeric & salt for few minutes.
- Cut the onions into thin slices.
- Heat oil and and fry the eggs. Keep them aside.
- In a pan, fry the onions until browned.
- Dilute all the spices in little water and add ginger-garlic paste, salt and sugar.
- Let the masala cook on low heat.
- Once done, add the eggs and mix well.
- Add warm water, 2 tbsp Kasundi & green chillies to the pan.
- Cover and let it cook on low heat.
- When the masala becomes bit dense or as per the desired consistency, add a dollop of kasundi and serve hot.