Dim Shorshe Bhapa with Sada Bhat

Instructions

1. 1

   Prepare the Eggs and Mustard-Poppy Seed Paste

   • Place 8 eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 10 minutes. Drain and place in cold water. Once cool, peel the eggs, make a few light slits on them, and set aside.
   • While the eggs are boiling, soak the black mustard seeds, yellow mustard seeds, and poppy seeds in 1/2 cup of warm water for at least 30 minutes. This step is crucial to soften the seeds and reduce bitterness.
   • After soaking, drain the water. In a grinder, combine the soaked seeds, grated coconut, 4 green chilies, and 1/4 tsp of salt. Grind to a very smooth paste, adding 1-2 tablespoons of water if necessary to facilitate grinding.
2. 2

   Create the Steaming Marinade

   • In a mixing bowl, transfer the ground mustard-coconut paste.
   • Add the whisked plain yogurt, 4 tbsp of mustard oil, turmeric powder, and the remaining salt.
   • Mix thoroughly until you have a smooth, homogenous, and creamy sauce.
3. 3

   Prepare for Steaming

   • Gently add the peeled, slit hard-boiled eggs to the marinade. Coat each egg evenly with the sauce.
   • Carefully transfer the coated eggs and the entire sauce into a steel tiffin box or any heatproof container with a tight-fitting lid.
   • Place the 4 slit green chilies on top of the mixture and drizzle with a little extra mustard oil if desired.
4. 4

   Steam the Dish

   • In a large pot or steamer, add about 2 inches of water and bring it to a simmer. Place a small stand or rack inside.
   • Secure the lid of the tiffin box tightly and place it on the stand in the pot.
   • Cover the pot with its lid and steam on medium-low heat for 12-15 minutes. The aroma will indicate it's cooking well.
5. 5

   Rest and Serve

   • Turn off the heat and let the tiffin box rest inside the covered pot for another 5 minutes. This allows the flavors to meld beautifully.
   • Carefully remove the hot container from the pot. Open the lid and let the steam escape.
   • Serve Dim Shorshe Bhapa hot, directly from the container, alongside fluffy steamed rice.