Shorshe Dim
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.
For 4 servings
Prepare the Mustard Paste and Eggs
- Soak the black mustard seeds, yellow mustard seeds, and poppy seeds in 1/4 cup of warm water for at least 20 minutes. This helps in creating a smooth paste.
- Drain the water and transfer the soaked seeds to a grinder. Add 2 green chilies and a pinch of salt. Grind to a very fine, smooth paste, adding a tablespoon of water at a time if needed.
- Make a few shallow slits on the hard-boiled eggs. In a bowl, toss the eggs with 1/4 tsp of turmeric powder and 1/4 tsp of salt. Ensure they are evenly coated.
Shallow Fry the Eggs
- Heat 2 tbsp of mustard oil in a kadai or pan over medium heat until it is slightly smoking. This removes the raw pungency of the oil.
- Carefully slide in the marinated eggs and fry for 2-3 minutes, turning them gently until they develop a light golden-brown, slightly crisp layer.
- Remove the fried eggs from the pan and set them aside.
Prepare the Gravy Base
- In the same pan, add 1 tbsp of mustard oil. Once hot, add the nigella seeds and the 2 slit green chilies. Let them sizzle for about 30 seconds until fragrant.
- Turn the heat to low. Add the prepared mustard-poppy seed paste, the remaining 3/4 tsp turmeric powder, and the Kashmiri red chili powder.
- Sauté for 1-2 minutes, stirring continuously. It is crucial not to overcook the mustard paste as it will turn bitter.
Simmer the Curry
- Pour in 1.5 cups of warm water, the remaining 3/4 tsp salt, and the sugar (if using). Stir well to combine everything.
- Bring the gravy to a gentle boil over medium heat.
- Once it starts boiling, carefully add the fried eggs back into the pan.
- Cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes. This allows the eggs to absorb the rich flavors of the mustard gravy.
Finish and Serve
- Turn off the heat. Drizzle the remaining 1/2 tbsp (1.5 tsp) of raw mustard oil over the curry. This is a key step for the authentic Bengali aroma and flavor.
- Let the curry rest for 5 minutes before serving.
- Serve Shorshe Dim hot with steamed white rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always grind mustard seeds with green chilies and a pinch of salt to prevent the paste from turning bitter.
- 2Cooking the mustard paste on low heat for a very short time is key. Overcooking will result in a bitter gravy.
- 3Using warm water for the gravy helps in better integration of the spices and prevents lumps.
- 4The final drizzle of raw mustard oil (kacha shorsher tel) is a signature step that elevates the dish's flavor profile.
- 5Making slits in the eggs is important as it helps them soak up the delicious gravy.
- 6For a creamier texture, you can add 1 tablespoon of plain yogurt (whisked) to the mustard paste before adding it to the pan.
Adapt it for your goals.
Add Vegetables
Add parboiled potato wedges or fried eggplant pieces to the gravy along with the eggs for a more substantial curry.
Protein SwapProtein Swap
This same mustard gravy is famously used to cook fish (Shorshe Maach) or paneer (Shorshe Paneer). Adjust cooking times accordingly.
Milder VersionMilder Version
For a less pungent curry, you can increase the quantity of poppy seeds and add 2 tablespoons of grated coconut while making the paste.
With TomatoWith Tomato
Some variations include adding half a chopped tomato after the tempering for a slight tanginess. Sauté until soft before adding the mustard paste.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in Healthy Fats
Mustard oil is rich in monounsaturated and polyunsaturated fats (MUFAs and PUFAs), including omega-3 fatty acids, which are beneficial for heart health.
Anti-inflammatory Properties
Mustard seeds contain selenium and magnesium, which have anti-inflammatory properties. Turmeric, with its active compound curcumin, further enhances this benefit.
Frequently asked questions
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.
