Aam Kasundi diye Dim'er Jhaal : Eggs, boiled and fried, in a raw mango and mustard sauce

Last night was crazy. And so was this morning's hangover. 

My friend Angona is setting off on a new adventure. She has taken up a job in Pune and is this is her last week in town. Of course we couldn't let her leave without a fitting, mad, crazy farewell. And last night we did just that. And when 4 girls get together with a strict agenda to have a crazy fun, well they have crazy fun, the following morning trauma notwithstanding. 

Gossip, secrets, melancholy, laughter, music, dance, innumerable selfies, wine flowing free (well not FREE), paella and chocolates — what else do girls want. Of course this morning we were all like dead women walking. However, I could get my act togethre after my aftrenoon snooze and decided it's time for some raw mango tricks again. So I tossed up this Aam Kasundi Dim (Eggs, bolied and fried, in a sticky raw mango and mustard sauce). It's got a thumbs up at home and I am sure you'll like it too. By the way it got Mum talking to me again, she wasn't since morning, courtesy last night's antics. I love my life. And here's to my girls Sammy, Supreeta and Angona.

 

Ingredients

Eggs – 4

Finely sliced onions – 1 (medium)

Ginger paste – 1 tsp

Raw mango (grated) – 1 (if it’s a smaller one or half a large mango)

Chopped green chilies – 3-4 tbsp

Kasundi – 1tbsp

Salt and sugar to taste

Turmeric powder – ¼ tsp

Kashmiri red chili powder – ½ tsp

Mustard oil  

Method

Boil the eggs and then fry the whole eggs in mustard oil with a pinch of turmeric and salt, until the eggs are nice and golden on the outside.

Heat mustard oil in a kadhai. Add the onions and fry until they are a dark golden.

Add ginger paste and fry for a couple of minutes more.

Next add the chopped green chilies and the grated raw mango, turmeric powder, Kashmiri red chili powder and salt and cook until oil separates.

Add a cup of water and bring to boil. Add sugar. Stir in the Kasundi.  

Add the eggs cut in halves carefully and cook on low heat until the gravy reduces and oil separates. What we want are eggs laced in a delicious slightly sticky sauce.

Garnish with chopped coriander and serve with steamed rice.