Dim bhorta

Mita Mondal’s Dim Bhorta is her Bengali egg mash, combining supplied hard-boiled, peeled eggs with onion, green chilli, mustard oil, salt and coriander leaves. The selected preparation keeps the yolks separate until the whites have been mixed with the seasonings.

Supplied sliced onion is arranged on a plate and mixed with salt and chopped green chillies. The ready boiled eggs are separated into whites and yolks, and the yolks are kept aside.

The whites join the onion mixture, and mustard oil is drizzled in and gently mixed through. The same reserved yolks are then loosely blended into the mixture.

Chopped coriander leaves are mixed through. The mixture is mashed by hand, leaving some egg chunks rather than a smooth paste.

The bhorta is served in a bowl with additional coriander leaves and a green chilli on top. Steamed rice is the selected accompaniment from the author’s offered rice and flatbread choices.