Dim Kasundi (Eggs in Bengali mustard sauce)

Duration: 40 mins

Serves: 6

‘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.