A traditional Bangladeshi egg curry featuring hard-boiled eggs simmered in a deeply spiced onion gravy, finished with fragrant cardamom and fresh coriander.
Eggs Sasranga
Ingredients
- 8 eggs hard-boiled and peeled
- 2 tbsp ghee or oil
- 5 onion slices about 1 large onion, thinly sliced
- 1 tsp ginger paste
- 1 tsp garlic paste
- A pinch of red chilli powder
- 4 green cardamoms crushed
- Juice of 1 lemon
- 1 tsp sugar or to taste
- Salt to taste
- Water as needed to thin the gravy
- Coriander leaves chopped (for garnish)
Instructions
- Bring a pot of water to a gentle boil, add the eggs, and cook for 8–10 minutes. Drain, peel, and set aside.
- In a pan over medium heat, warm the ghee or oil. Add the sliced onions and fry until they turn golden brown and caramelized, about 8 minutes.
- Stir in the ginger paste, garlic paste, red chilli powder, and a splash of water. Continue cooking for 10 minutes, stirring occasionally, until the mixture is a deep golden-brown and the onions are very tender.
- Add the lemon juice and sugar, then season with salt. Pour in enough water to create a light gravy and bring the mixture to a gentle boil.
- Put the boiled eggs into the gravy. Cover, reduce heat to low, and simmer for 5 minutes to allow the flavours to infuse the eggs.
- Sprinkle the crushed cardamoms and chopped coriander leaves and fried onions over the curry. Remove from heat and serve immediately.
Notes
Eggs Sasranga develops its signature depth when the onions are fully caramelized and simmered slowly with the spices. Balancing the lemon juice and sugar ensures the gravy is tangy yet rounded. Adjust these to suit your taste. If the sauce becomes too thick, add a little water when reheating. Leftovers will keep in the refrigerator for up to two days and can be gently warmed over low heat. The name Saasranga refers to its colorful and layered appearance, usually with a combination of fried eggs, vegetables and spicy toppings giving it a vibrant look on the plate.