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A classic Bengali egg curry where hard-boiled eggs are simmered in a sharp, pungent mustard and poppy seed gravy. This authentic Dim Shorshe is a flavor explosion, best enjoyed with steamed rice.
For 4 servings
Prepare Eggs and Mustard Paste
Sauté the Eggs
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A classic Bengali egg curry where hard-boiled eggs are simmered in a sharp, pungent mustard and poppy seed gravy. This authentic Dim Shorshe is a flavor explosion, best enjoyed with steamed rice.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 356.59 calories per serving with 15.7g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy Base
Finish the Curry
Serve
This same 'shorshe' gravy can be used to cook fish (Shorshe Maach) or paneer (Shorshe Paneer). Adjust cooking times accordingly.
You can add potato wedges (fried along with the eggs) or eggplant pieces to make the curry more substantial.
For a slight tang, add one finely chopped tomato after the onions are cooked. Sauté until it becomes soft and mushy before adding the mustard paste.
For a richer, creamier texture, you can add a tablespoon of beaten curd (yogurt) along with the mustard paste. Ensure the heat is low to prevent curdling.
Eggs are a complete protein source, containing all nine essential amino acids. Protein is vital for building and repairing tissues, muscle growth, and overall body function.
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids. These fats are beneficial for cardiovascular health by helping to lower bad cholesterol levels.
The dish contains ingredients like turmeric (with its active compound curcumin) and mustard seeds, both of which are known for their natural anti-inflammatory properties that can help combat inflammation in the body.
One serving of Dim Shorshe (approximately 2 eggs with gravy) contains around 350-400 calories. This is an estimate and can vary based on the amount of oil and coconut used.
Dim Shorshe can be a healthy dish. Eggs are an excellent source of protein and vitamins. Mustard oil provides healthy monounsaturated fats. However, it can be high in fat, so it's best enjoyed in moderation as part of a balanced diet.
Bitterness in mustard gravy is a common issue. It's usually caused by either over-grinding the mustard seeds (which releases bitter oils) or over-cooking the mustard paste in the pan. To avoid this, grind the paste until just smooth and cook it on low heat for only 2-3 minutes.
Yes, you can. While poppy seeds add a unique creamy texture and nutty flavor, you can omit them. To compensate, you can slightly increase the quantity of yellow mustard seeds or grated coconut.
Dim Shorshe is traditionally and best served with plain, hot steamed rice ('gorom bhaat'). The simple rice perfectly complements the complex, pungent flavors of the curry.