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A classic Bengali egg curry where hard-boiled eggs are simmered in a pungent and spicy mustard seed paste. This dish is a flavor explosion, best enjoyed with steamed rice.
Prepare the Mustard Paste and Eggs
Shallow Fry the Eggs
Prepare the Gravy Base
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A classic Bengali egg curry where hard-boiled eggs are simmered in a pungent and spicy mustard seed paste. This dish is a flavor explosion, best enjoyed with steamed rice.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 305.92 calories per serving with 15.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Serve
Add parboiled potato wedges or fried eggplant pieces to the gravy along with the eggs for a more substantial curry.
This same mustard gravy is famously used to cook fish (Shorshe Maach) or paneer (Shorshe Paneer). Adjust cooking times accordingly.
For a less pungent curry, you can increase the quantity of poppy seeds and add 2 tablespoons of grated coconut while making the paste.
Some variations include adding half a chopped tomato after the tempering for a slight tanginess. Sauté until soft before adding the mustard paste.
Eggs are a complete protein source, providing all the 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.
Mustard seeds contain selenium and magnesium, which have anti-inflammatory properties. Turmeric, with its active compound curcumin, further enhances this benefit.
There are three key tricks: 1) Soak the mustard seeds in warm water for 20-30 minutes. 2) Always grind the seeds with green chilies and a pinch of salt. 3) Most importantly, do not overcook the paste; sauté it on low heat for just 1-2 minutes.
Yes, you can. Traditionally, a mix of black (for pungency) and yellow (for milder flavor and color) is used. If you only have one, black mustard will be more pungent, while yellow will be milder. Adjust the quantity to your preference.
Shorshe Dim is a moderately healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. Mustard oil contains healthy monounsaturated and polyunsaturated fats. However, the dish can be high in fat and sodium, so it's best enjoyed in moderation as part of a balanced diet.
One serving of Shorshe Dim (2 eggs with gravy) contains approximately 300-350 calories, primarily from the eggs and mustard oil. The exact count can vary based on the amount of oil used.
Shorshe Dim is quintessentially Bengali and is best served with plain, hot steamed rice. The rice perfectly soaks up the pungent, flavorful gravy.
You can store leftover Shorshe Dim in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave before serving.