Tekeli Pitha with Dim Bhaji

Ingredients

• 8 pcs Large Eggs
• 3 tbsp Mustard Oil (Provides authentic Bengali flavor)
• 2 medium Onion (finely chopped)
• 3 pcs Green Chili (slit lengthwise or finely chopped)
• 2 medium Tomato (finely chopped)
• 1 tsp Ginger Paste
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (optional, adjust to taste)
• 1 tsp Salt (or to taste)
• 3 tbsp Coriander Leaves (freshly chopped)

Instructions

1. 1

   Crack the eggs into a medium bowl. Add the salt and whisk vigorously for about 30-60 seconds until the yolks and whites are fully combined and slightly frothy. Set aside.

2. 2

   Heat the mustard oil in a non-stick pan or kadai over medium heat. For authentic flavor, heat until it's just shimmering and slightly smoking, about 1-2 minutes.

3. 3

   Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.

4. 4

   Add the green chilies and ginger paste. Stir and cook for another minute until the raw aroma of the ginger disappears.

5. 5

   Stir in the chopped tomatoes, turmeric powder, and red chili powder (if using). Cook for 3-4 minutes, stirring occasionally, until the tomatoes break down and become soft and pulpy, and oil starts to separate from the masala.

6. 6

   Reduce the heat to low and pour the whisked eggs into the pan. Let them sit undisturbed for about 30 seconds to allow the bottom to set slightly.

7. 7

   Using a spatula, gently push the cooked eggs from the edges towards the center, creating large, soft curds. Continue this process for 2-3 minutes until the eggs are about 90% cooked but still look moist and glossy.