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A quintessential Bengali comfort food, Dim Bhaji is a spicy and savory scrambled egg dish. Prepared with sautéed onions, tomatoes, and green chilies in aromatic mustard oil, it's a quick, protein-packed meal perfect for any time of day, traditionally enjoyed with roti or steamed rice.
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.
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.
Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the green chilies and ginger paste. Stir and cook for another minute until the raw aroma of the ginger disappears.
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.
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.
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.
A quintessential Bengali comfort food, Dim Bhaji is a spicy and savory scrambled egg dish. Prepared with sautéed onions, tomatoes, and green chilies in aromatic mustard oil, it's a quick, protein-packed meal perfect for any time of day, traditionally enjoyed with roti or steamed rice.
This bengali recipe takes 15 minutes to prepare and yields 4 servings. At 274.54 calories per serving with 14g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
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Turn off the heat. The residual heat will finish cooking the eggs. Fold in the chopped coriander leaves and serve immediately.
Add 1/4 cup of green peas or finely chopped bell peppers along with the onions for extra nutrition and texture.
For a different flavor profile, add 1/2 teaspoon of roasted cumin powder or a pinch of garam masala along with the turmeric powder.
For a vegetarian version, replace the eggs with 200g of crumbled paneer. Add the paneer after the tomato masala is cooked and sauté for 3-4 minutes.
Eggs are a complete protein source, providing all nine essential amino acids necessary for building and repairing body tissues, supporting muscle health, and keeping you full and satisfied.
This dish is packed with essential nutrients like Vitamin D, B12, selenium, and choline from eggs, which support brain health, immune function, and metabolism.
The use of turmeric, ginger, and onions provides powerful antioxidants and anti-inflammatory compounds that can help reduce inflammation and protect against chronic diseases.
One serving of Dim Bhaji (approximately 200g) contains around 250-300 calories, depending on the amount of oil used and the size of the eggs.
Yes, Dim Bhaji is a healthy dish. It's an excellent source of high-quality protein from eggs, which is essential for muscle repair and growth. The spices like turmeric offer anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil used.
While mustard oil provides the authentic Bengali flavor, you can substitute it with any neutral vegetable oil, sunflower oil, or even ghee. The taste will be slightly different but still delicious.
Dim Bhaji is very versatile. It pairs wonderfully with Bengali luchi (puffed bread), roti, paratha, or even plain toast for breakfast. It can also be served as a side dish with steamed rice and dal for lunch or dinner.
Store leftover Dim Bhaji in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave for 30-60 seconds. Avoid overheating as it can make the eggs rubbery.
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