Dim Shorshe
Hard-boiled eggs simmered in a bold, pungent mustard-coconut gravy. This classic Bengali dish comes together quickly with a freshly ground mustard paste that delivers a sharp, unmistakable kick balanced by the creamy sweetness of coconut.
For 4 servings
- prep · ~10 min
Boil and peel the eggs.
1.Place 4 eggs in a saucepan with enough water to cover them completely.2.Bring water to a rolling boil, then reduce heat to medium and cook 8-10 minutes.3.Drain hot water and transfer eggs to cold water immediately to stop cooking.4.Once cooled, tap gently and peel the shells. Set aside.TIPOlder eggs peel more easily than fresh ones. - prep · ~5 min
Soak mustard seeds and make the paste.
1.Soak yellow and black mustard seeds in 3 tablespoons of warm water for 30 minutes.2.Drain the soaked seeds and transfer to a mixer grinder.3.Add grated fresh coconut, 1 green chili, and a pinch of salt.4.Grind to a smooth paste, adding 2-3 tablespoons water as needed.TIPSoaking mustard seeds reduces bitterness. Do not skip this step. - temper · ~2 min
Temper the oil with nigella seeds.
1.Heat mustard oil in a kadai over medium heat until it starts to smoke lightly.2.Reduce heat to low and add nigella seeds.3.Let them sizzle and crackle for 15-20 seconds.TIPMustard oil must reach smoking point to lose its raw pungency. - saute · ~9 min
Cook the onion and tomato base.
1.Add finely chopped onion to the tempered oil and sauté until light golden (4-5 minutes).2.Add chopped tomato, turmeric powder, red chili powder, and salt.3.Cook until the tomato softens completely and releases its juices (3-4 minutes).TIPA soft, well-cooked tomato base gives body to the mustard gravy. - saute · ~4 min
Add the mustard paste and cook.
1.Lower the heat to its minimum.2.Add the ground mustard-coconut paste along with sugar.3.Stir continuously and cook for 3-4 minutes until the raw mustard smell fades.4.Add 1 cup of water and the remaining slit green chili.TIPNever cook mustard paste on high heat — it turns bitter and ruins the dish. - simmer · ~10 min
Simmer the gravy with eggs.
1.Bring the gravy to a gentle boil, then reduce heat to low.2.Make shallow lengthwise slits on the boiled eggs and carefully add them to the gravy.3.Cover and simmer on low heat for 8-10 minutes, letting the eggs absorb the flavors.TIPSlitting the eggs helps the mustard gravy penetrate inside. - garnish · ~1 min
Finish and garnish.
1.Check the consistency — the gravy should be smooth and not too thick.2.Turn off the heat and drizzle a few drops of raw mustard oil on top for aroma.3.Garnish with chopped cilantro and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the mustard seeds in warm water for 30 minutes reduces bitterness and ensures a smoother paste.
- 2Never cook the mustard-coconut paste on high heat; it will turn bitter and ruin the dish's flavor.
- 3Slit the boiled eggs shallowly lengthwise so the gravy seeps in, but do not cut too deep or they may break apart.
- 4Mustard oil must be heated to its smoking point before tempering to mellow its sharp, raw pungency.
- 5Use older eggs (7-10 days old) for easier peeling after boiling.
- 6Drizzle a few drops of raw mustard oil just before serving to intensify the authentic Bengali aroma.
- 7If the gravy becomes too thick after simmering, adjust with a splash of warm water to maintain a smooth pouring consistency.
Adapt it for your goals.
Fish Shorshe (Shorshe Ilish)
Replace the boiled eggs with 4 pieces of hilsa or bhetki fish. Pan-fry the fish lightly before adding to the mustard gravy. This variation is a beloved Bengali classic, offering a flaky, oily fish that soaks up the sharp mustard sauce beautifully.
Low Oil VersionLow-Oil Version
Reduce mustard oil to 1 tablespoon and skip the raw oil drizzle at the end. To compensate, add 1/2 teaspoon of mustard oil infused with nigella seeds at the tempering stage. This cuts calories while retaining the signature pungent aroma.
Vegan Shorshe TofuVegan Shorshe Tofu
Swap the boiled eggs for 200g of firm tofu, cut into cubes and lightly pan-fried until golden. Use a neutral oil instead of mustard oil if desired, and replace sugar with a pinch of jaggery. This version is plant-based and creamy, ideal for vegan diners.
Extra PungentExtra-Pungent
Double the black mustard seeds (use 2 tbsp) and add 1/2 teaspoon of mustard oil at the end. The extra black mustard amplifies the sharp, nose-tingling heat, perfect for those who crave an intense, sinus-clearing experience.
Creamy Coconut ShorsheCreamy Coconut Shorshe
Add 3 tablespoons of thick coconut milk (or coconut cream) along with the water in step 5. This mellows the mustard's bite and creates a richer, silkier gravy, appealing to those who prefer a less fiery, more comforting dish.
Why this is on our healthy list.
Rich in High-Quality Protein
Eggs provide all nine essential amino acids, making this dish an excellent source of complete protein for muscle repair and satiety.
Beneficial Fats from Mustard Oil
Mustard oil contains monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which support heart health when used in moderation.
Antioxidant-Rich Mustard Seeds
Both yellow and black mustard seeds are packed with selenium and glucosinolates, compounds with anti-inflammatory and antioxidant properties.
Digestive Support from Nigella Seeds
Nigella seeds (kalonji) have been traditionally used to aid digestion and may help reduce bloating, making this meal easier on the stomach.
Frequently asked questions
You can, but the flavor will be less complex and less pungent. Soak 3 tablespoons of yellow mustard powder in warm water for 15 minutes, then blend with coconut. The result will be milder and less aromatic than fresh ground seeds.
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