Bengali Mustard Egg Curry with Coconut and Panch Phoran

Mustard Egg Curry (Bengali Style)
Cuisine: Indian
Course: Lunch
Diet: Eggetarian

Ingredients:

• 4 eggs, boiled and cut in half
• 1 ½ tbsp mustard seeds (rai)
• 1 tsp mustard seeds (for tempering)
• 1 tsp Panch Phoran (Bengali five-spice blend)
• 4 green chilies
• ¼ cup grated coconut
• 1 tsp turmeric powder
• 200g coconut milk
• 1 onion, finely chopped
• 1 tbsp oil
• Salt to taste
• ¼ tsp sugar
• 3 curry leaves

Preparation Time: 15 minutes
Cooking Time: 60 minutes

Instructions:

1. To make the Mustard Egg Curry, start by grinding the mustard seeds, green chilies, grated coconut, turmeric powder, and coconut milk together in a mixer.
2. Heat oil in a pan. Add mustard seeds and let them crackle for about 10 seconds.
3. Add curry leaves and chopped onions, cooking until the onions become soft and translucent.
4. Add the ground spice paste, Panch Phoran, and ¼ cup water. Mix well and let it come to a boil.
5. Stir in the remaining coconut milk, salt, and sugar. Mix everything together.
6. Once the curry starts boiling, add the boiled eggs. Let it cook for another 5 to 7 minutes, allowing the flavors to meld together.
7. Serve the hot Mustard Egg Curry with steamed rice or Lachha Paratha for a complete meal.

Enjoy this flavorful Bengali dish with a unique mustard twist!