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A simple, comforting Bengali dish of mashed hard-boiled eggs mixed with pungent mustard oil, sharp onions, and fiery green chilies. It's a perfect side for a simple rice and dal meal, ready in minutes.
For 2 servings
Boil the Eggs
Prepare the Mash
Combine Ingredients
A simple, comforting Bengali dish of mashed hard-boiled eggs mixed with pungent mustard oil, sharp onions, and fiery green chilies. It's a perfect side for a simple rice and dal meal, ready in minutes.
This bengali recipe takes 15 minutes to prepare and yields 2 servings. At 291.22 calories per serving with 13.35g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Mix and Serve
Add one medium-sized boiled and mashed potato along with the eggs to make 'Aloo Dim Sheddho'. Adjust salt and oil accordingly.
Substitute raw onions with 1/4 cup of crispy fried onions (beresta) for a sweeter flavor and crunchy texture.
For a 'dhungar' or smoky flavor, place a small steel bowl in the center of the mash. Add a piece of hot charcoal, drizzle a few drops of ghee or oil on it, and cover the main bowl with a lid for 2-3 minutes to trap the smoke.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Mustard oil is rich in monounsaturated and polyunsaturated fats (MUFAs and PUFAs), including omega-3 fatty acids, which are beneficial for heart health.
This dish provides key nutrients like Vitamin D, Vitamin B12, and choline from eggs, which are important for bone health, brain function, and metabolism.
One serving of Dim Sheddho (made with 2 eggs) contains approximately 302 calories. This is an estimate and can vary based on the exact size of the eggs and the amount of oil used.
Yes, Dim Sheddho can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. Mustard oil provides healthy fats. However, it is calorie-dense due to the oil, so portion control is recommended.
While you can use other oils, the authentic and characteristic pungent flavor of Dim Sheddho comes exclusively from raw mustard oil. Substituting it will significantly change the taste of the dish.
It is best consumed fresh. Due to the raw onions, it can become watery and lose its texture if stored. If you must store it, keep it in an airtight container in the refrigerator for up to 24 hours.
Dim Sheddho is traditionally served as a side dish with plain steamed rice ('gorom bhaat') and a simple dal, like Masoor Dal. The combination is a classic Bengali comfort meal.
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