The idea of this dish came from a recipe posted in one of the FB group by ‘Suchitra Sen’. Original one was in the form of a’ Rosha’, almost a dry dish,, but I prefer to do it in bati chorchori style. Previously I made the prawn Bati Chorchori and we have a family recipe of egg bati chorchori too, but that is of whole boiled egg. The chopped egg version lends a different taste altogether in this dish. Ideal to have it with Paratha, but it will go well with rice too.
- Eggs – 4
- Onion – 1
- Potato – 1
- Capsicum – 1
- Ginger – 1/2 inch
- Garlic – 4 cloves
- Green Chilli – 2
- Tomato Ketchup – 1 tsp
- Coriander leaves – a handful, chopped
- Salt, Turmeric
- Mustard Oil
Boil the eggs and remove shell. Let it cool.
Chop the white portion of the boiled eggs longitudinally too. Keep the yolk in tact.
In a pan, heat mustard oil. Then add the chopped onion, fry for 30 seconds, then add the chopped green chilli, ginger and garlic and fry with a pinch of salt.
Add chopped potato with salt and turmeric. Stir a little.
Add a cup of water and chopped egg whites. Let it boil with a cover.
When the potatoes are half cooked, add the chopped capsicum and a tsp of tomato ketchup and continue cooking.
When potatoes are cooked, adjust the seasoning. Add chopped coriander leaves and the whole egg yolks.
Carefully stir once or twice and remove from heat. Add a spoonful of mustard oil. Keep covered for 10-15 minutes. Enjoy with rice or paratha.