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A classic Bengali delicacy, this curry features hard-boiled eggs simmered in a sharp, pungent gravy made from ground mustard and poppy seeds. Known as 'Dim Shorshe,' it's a flavorful and aromatic dish best enjoyed with steamed rice.
For 4 servings
Prepare Eggs & Mustard Paste
Shallow-Fry the Eggs
Cook the Curry Base (Masala)
A classic Bengali delicacy, this curry features hard-boiled eggs simmered in a sharp, pungent gravy made from ground mustard and poppy seeds. Known as 'Dim Shorshe,' it's a flavorful and aromatic dish best enjoyed with steamed rice.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 386.21 calories per serving with 17.76g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer the Curry
Garnish and Serve
Add 1-2 boiled and cubed potatoes along with the eggs. You can also add fried eggplant (begun) pieces for extra texture and flavor.
For a richer, less pungent gravy, you can add 2-3 tablespoons of fresh coconut paste or a splash of coconut milk along with the mustard paste.
This mustard gravy is famously used for fish. You can replace the eggs with pan-fried Rohu or Hilsa fish to make the classic 'Shorshe Maach'.
If you prefer a milder curry, reduce the amount of black mustard seeds and increase the yellow mustard seeds, or add more poppy seeds to balance the sharpness.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Mustard oil is rich in monounsaturated and polyunsaturated fats (MUFAs and PUFAs), as well as omega-3 and omega-6 fatty acids, which are beneficial for cardiovascular health.
Turmeric contains curcumin, a powerful anti-inflammatory compound. Mustard seeds also possess anti-inflammatory properties that can help in reducing bodily inflammation.
Bitterness is the most common issue and usually happens for two reasons: 1) The mustard paste was not ground finely enough, or 2) The paste was overcooked. You must cook the mustard paste on very low heat for only 1-2 minutes before adding liquid. Cooking it longer will release bitter compounds.
It can be part of a balanced diet. Eggs are an excellent source of protein and vitamins. Mustard oil contains heart-healthy monounsaturated fats. However, it is moderately high in calories and fat due to the oil and eggs, so portion control is key.
One serving of this Bengali Mustard Egg Curry contains approximately 385 calories, primarily from the eggs and mustard oil.
You can, but it will significantly change the flavor. Mustard oil provides the signature pungent and authentic taste of this Bengali dish. If you must substitute, a neutral vegetable oil would work, but the authentic character will be lost.
Yes, this curry tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
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