🇮🇳 Indian

Sorsa Benger Bengali

Name: Sorsa Benger Bengali
Prep time: 9 min
Cook time: 24 min
Total time: 33 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 2, chopped Tomato; 2 Green Chili; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 tsp Mustard Seeds; 4 Eggs; 1 tsp Red Chili Powder; 1 tsp Mustard Oil

🇮🇳 Indian

Bengali eggs in raw mustard gravy, the sorshe benger jhal that wakes you up. Cheap, fast and genuinely great. Serve with rotis, steamed rice or hot buttered toast.

Prep 9 min Cook 24 min Serves 2 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion2, finely chopped
Tomato2, chopped
Green Chili2
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Mustard Seeds1 tsp
Eggs4
Red Chili Powder1 tsp
Mustard Oil1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Prep the eggs — boiled, peeled and pricked all over with a fork.
2
Golden the eggs in hot oil — those blistery patches carry flavour.
3
Soften the onions, add the paste and tomato, and cook the spices until the oil rises.
4
Slide the eggs into the gravy with the mustard seeds and warm them through — five minutes, no more.
5
Scatter the mustard oil, cilantro and a squeeze of lemon over the top.

Chef's tip

Don't skip frying the eggs — it's the flavour step.

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