Dim Shorshe Bhapa

Name: Dim Shorshe Bhapa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 4 pcs egg (hard-boiled, peeled, lightly scored); 2 tbsp yellow mustard seeds (soaked in warm water for 15 minutes, drained); 1 tbsp black mustard seeds (soaked with yellow mustard seeds); 3 tbsp fresh coconut (grated); 3 pcs green chili (2 for paste, 1 slit for garnish); 2 tbsp mustard oil (1 tbsp for paste, 1 tbsp for drizzling); 2 tbsp yogurt (whisked until smooth); 1 pinch turmeric powder; 1 pinch salt; 1 pinch sugar; 1 tbsp water (for grinding the mustard paste, if needed); 2 cup water for steaming (for the steamer pot)

RATING

4.6/5(95)

TASTE SCORE

8/10

Silky steamed eggs in a bold, pungent mustard-coconut paste — a beloved Bengali comfort dish. The eggs are gently steamed in a sealed container, soaking up the sharp heat of freshly ground mustard and the mellow sweetness of coconut. Ready in under 30 minutes, it's perfect with plain rice and a drizzle of mustard oil.

PREP

15m

COOK

15m

SERVES

2 STEAMED EGGS WITH SAUCE

209 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Soak the mustard seeds.
Combine yellow and black mustard seeds in a small bowl. Cover with warm water and set aside for 15 minutes to soften. This reduces bitterness and makes a smoother paste.
prep
Boil and prepare the eggs.
Hard-boil the eggs, then peel them carefully. Make 3-4 light vertical scores on each egg with a knife — just deep enough to let the mustard paste penetrate, but not so deep the egg falls apart.
mix · ~5 min
Grind the mustard-coconut paste.
1.Drain the soaked mustard seeds and transfer to a mortar or small blender.
2.Add grated coconut, 2 green chilies, 1 tablespoon mustard oil, and a pinch of salt.
3.Grind to a smooth, thick paste, adding up to 1 tablespoon water if needed to get the blades moving.
TIPDon't over-grind mustard — it releases bitterness. Stop when smooth but still slightly gritty.
mix · ~1 min
Mix the steaming gravy.
1.Transfer the mustard-coconut paste to a bowl.
2.Add whisked yogurt, turmeric powder, sugar, and the remaining pinch of salt.
3.Mix everything into a smooth, thick gravy. Taste and adjust salt if needed.
assemble · ~2 min
Layer eggs and gravy in the steaming tin.
1.Pour half the mustard mixture into the steel tiffin box or heatproof bowl.
2.Arrange the scored eggs in a single layer over the gravy.
3.Spoon the remaining mustard mixture over the eggs, covering them completely.
4.Place the slit green chili on top and drizzle the remaining 1 tablespoon mustard oil over everything.
steam · ~15 min
Steam the eggs until the mustard cooks through.
Close the tiffin box lid or cover the bowl tightly with foil. Place in a steamer or a large pot with a trivet and 2 cups of boiling water. Cover the pot and steam over medium heat for 12-15 minutes.
TIPKeep the water at a steady simmer — a full rolling boil will splash into the tin and water down the gravy.
rest · ~2 min
Rest for 2 minutes, then open carefully.
Remove the tiffin box from the steamer. Crack the lid open away from your face to release the trapped steam safely. Rest for 2 minutes before serving.
serve
Serve hot with steamed rice.
Spoon the steamed mustard eggs and the thickened gravy onto a plate. Serve immediately with plain steamed rice — the robust mustard gravy needs the mildness of rice to balance it.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soaking mustard seeds in warm water for 15 minutes reduces bitterness and helps grind a smoother paste.
2
Score the boiled eggs lightly—only 3-4 shallow cuts—so the mustard paste seeps in without breaking the egg.
3
Grind the mustard-coconut paste to a slightly gritty consistency; over-grinding releases bitter compounds.
4
Keep the steamer water at a steady simmer, not a rolling boil, to avoid splashing into the tin and thinning the gravy.
5
Use a steel tiffin box with a tight lid for steaming; it seals in heat and aromas better than a bowl with foil.
6
Let the dish rest 2 minutes after steaming before opening the lid to let the flavors meld and avoid steam burns.
7
Drizzle the reserved mustard oil only after assembling—the raw oil on top blooms its pungent aroma during steaming.

RECIPE VARIATIONS

Adapt it for your goals.

no coconut

No-coconut

Replace fresh coconut with an equal amount of poppy seed (khus khus) paste for a nuttier, less sweet gravy common in some Bengali variations.

spicier

Spicier

Add 2-3 extra green chilies to the paste and 2 dried red chilies broken on top before steaming for a fiery version that pairs well with plain rice.

fish option

Fish option

Substitute the hard-boiled eggs with steamed or pan-seared Bhetki (barramundi) fillets—score the fish and proceed with the same mustard gravy for a classic Macher Shorshe Bhapa.

vegan

Vegan

Replace eggs with firm tofu slices (lightly scored) and swap yogurt with thick coconut cream; the steaming method works identically for a plant-based version.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Mustard Compounds

Mustard seeds contain glucosinolates and myrosinase, which may support metabolism and have antimicrobial properties; the raw mustard oil drizzle preserves these active compounds.

✓

High-Quality Egg Protein

Each egg provides about 6 grams of complete protein with all essential amino acids, making this a filling, muscle-supporting dish.

✓

Probiotic from Yogurt

The whisked yogurt adds live cultures that aid digestion; gentle steaming preserves some of these beneficial bacteria.

✓

Low in Carbohydrates

With no grains in the dish itself, it is naturally low-carb; serve with a small portion of rice for a balanced meal.

QUESTIONS?

Frequently asked questions

Yes, but the flavor will be less pungent and more one-dimensional. Use 3 tablespoons mustard powder soaked in warm water for 10 minutes, then proceed with the recipe.