This egg curry with poppyseed and mustard seed paste is a Bengali recipe but not so common. People of WestBengal more likely prepare this curry rather than their counter part from EastBengal. Not so regular in our family, I still prepare it as it is extremely easy to prepare and tastes very good with steamed rice, our staple. It is done with very few ingredients and can be a saviour on a busy week day night. Let us see how easily it is done and in so less time.
Egg[duck...if possible] : 4
Mustard Paste : 1tbsp
Poppyseed Paste : 1tsp
Green Chilli Paste : 1tsp
Turmeric Powder : 1tsp
Salt : 1tsp
Nigella Seeds[kalonji] : 1/4 tsp
Oil[mustard...if possible] : 3tbsp
Boil the eggs in enough water. Once cold, discard the shells.
Make small slits on both sides and rub with little salt and turmeric.
In a small bowl, take together the mustard, poppyseed and chilli pastes. Add turmeric and salt. Mix very well.
Heat oil in a wok. Lightly fry the eggs and keep aside.
Temper the same oil with nigella seeds. Add the spice paste and fry at low heat for 1 minute.
Add half cup water. As it comes to boil, add the fried eggs.
Let boil for 7-8 minutes. Switch off as the gravy thickens.
Enjoy with piping hot steamed rice.