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A classic Bengali delicacy where hard-boiled eggs are simmered in a pungent, spicy gravy made from freshly ground mustard seeds. This fiery and flavorful curry is a perfect companion to hot steamed rice.
For 4 servings
Prepare the Eggs
Make the Mustard Paste
Fry the Eggs
A classic Bengali delicacy where hard-boiled eggs are simmered in a pungent, spicy gravy made from freshly ground mustard seeds. This fiery and flavorful curry is a perfect companion to hot steamed rice.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 355.93 calories per serving with 16.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Gravy Base
Combine and Simmer
Finish and Serve
Replace the eggs with pan-fried paneer cubes, tofu, or boiled potatoes for a delicious vegetarian or vegan version.
This gravy is famously used for fish. Substitute the eggs with pan-fried fish fillets like Rohu, Catla, or Hilsa.
For a richer, less pungent gravy, add 2 tablespoons of whisked yogurt (curd) or coconut milk to the masala before adding the water.
For a more traditional version, you can omit the onion and garlic. The flavor will be more mustard-forward and equally delicious.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health.
Both mustard seeds and turmeric contain compounds like selenium and curcumin, which are known for their powerful anti-inflammatory and antioxidant effects.
The key is to grind the mustard seeds with green chillies and a pinch of salt. Additionally, when cooking the paste, do not overcook it. Sauté it on low heat for just 2-3 minutes before adding water. Overcooking mustard paste is the primary cause of bitterness.
It can be part of a balanced diet. Eggs are an excellent source of protein and vitamins. Mustard oil contains healthy monounsaturated and polyunsaturated fats. However, the dish is moderately high in fat due to the oil, so it should be consumed in moderation.
A single serving (2 eggs with gravy) contains approximately 350-400 calories. This is an estimate and can vary based on the size of the eggs and the amount of oil used.
Yes, you can. If you only have one type, yellow mustard seeds are preferred as they are milder. Using only black mustard seeds will result in a much sharper and more pungent flavor.
Dimer Shorshe Jhal is traditionally served with plain, hot steamed rice. The simple rice perfectly complements the strong, pungent flavors of the mustard gravy.
You can store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors tend to deepen overnight. Reheat gently on the stovetop or in the microwave before serving.
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