Shorshe Dim
A bold Bengali egg curry where hard-boiled eggs are simmered in a pungent, velvety mustard paste sauce. The sharp heat of black mustard seeds is perfectly balanced with a touch of green chilies and a drizzle of mustard oil, creating a rustic, deeply flavorful gravy that pairs beautifully with steamed rice.
For 4 servings
- prep
Boil and peel the eggs.
1.Place 6 eggs in a saucepan and cover with cold water.2.Bring to a boil over high heat, then lower heat and simmer for 10 minutes.3.Drain the hot water and transfer eggs to a bowl of ice water. Let them cool completely.4.Peel the eggs and make 3-4 light slits on each egg with a knife. Set aside.TIPDon't overcook the eggs - a green ring around the yolk means they went too long. - prep · ~30 min
Soak the mustard seeds.
Soak the black and yellow mustard seeds with 2 green chilies and 4 tbsp of water in a small bowl for 30 minutes. This softens the seeds and mellows the bitterness.
TIPSoaking is essential - unsoaked mustard paste turns bitter when cooked. - mix
Grind the mustard paste.
Drain the soaked mustard seeds and chilies. Transfer to a grinder and blend to a smooth, thick paste using just enough fresh water (about 2-3 tbsp) to get the blades moving. Set aside.
- temper · ~8 min
Make the tempering.
1.Heat 3 tbsp mustard oil in a kadai or pan over medium heat until it reaches its smoking point.2.Remove from heat and let the oil cool slightly until it stops smoking.3.Add 0.5 tsp nigella seeds and let them sizzle for 10 seconds.4.Add the ground mustard paste and stir continuously for 2-3 minutes until fragrant.TIPHeating mustard oil to its smoking point reduces its raw pungency. Don't skip this. - saute · ~1 min
Cook the spices.
1.Add 2 pinches of turmeric powder and 1 pinch of red chili powder to the pan.2.Stir well and cook for 30 seconds until the spices bloom.3.Add 1 cup water, 0.5 tsp salt, and 0.5 tsp sugar. Stir to combine. - simmer · ~10 min
Simmer the gravy.
Bring the gravy to a gentle boil, then lower the heat and let it simmer for 8-10 minutes until the oil starts to surface along the edges and the raw mustard smell is completely gone.
TIPMustard paste thickens and the flavor deepens as it simmers. Don't rush this step. - simmer · ~5 min
Add the eggs to the curry.
Gently slide the boiled eggs into the simmering gravy. Spoon some gravy over the tops. Cover and cook on low heat for 5 minutes so the eggs absorb the mustard flavor.
TIPA light slit on the eggs helps the mustard gravy seep inside. - garnish
Finish and serve.
1.Turn off the heat. Garnish with 2 slit green chilies and chopped cilantro.2.Drizzle 1 tsp raw mustard oil on top for extra aroma (optional).3.Serve hot with steamed white rice.TIPA fresh drizzle of raw mustard oil just before serving gives that signature Bengali punch.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To keep the eggs intact while simmering, gently prick them with a knife tip before boiling to prevent cracking.
- 2Always let the mustard oil reach its smoking point and then cool slightly before adding spices—this tames its raw kick.
- 3Don't skip soaking the mustard seeds for 30 minutes; it neutralizes the bitterness and creates a smoother paste.
- 4When grinding the mustard paste, use minimal water—just enough to move the blades—to maintain a thick, velvety consistency.
- 5Simmer the gravy until you see oil separate at the edges; this indicates the raw mustard flavor has mellowed into a rich sauce.
Adapt it for your goals.
Higher-Protein
Replace half the eggs with pan-fried paneer cubes for a protein-packed twist that still soaks up the mustard gravy beautifully.
Low OilLow-Oil
Reduce mustard oil to 1 tablespoon and temper in a non-stick pan; the sauce will be lighter but still retain the characteristic mustard heat.
Fish Shorshe DimFish Shorshe Dim
Swap the boiled eggs for pan-seared fish fillets (like tilapia or bhetki) and simmer briefly in the same mustard gravy for a coastal variation.
Why this is on our healthy list.
Rich in Selenium
Eggs provide selenium, a key antioxidant that supports immune function and thyroid health.
Anti-Inflammatory Spices
Turmeric and mustard seeds contain compounds like curcumin and allyl isothiocyanate, which have natural anti-inflammatory properties.
Good Source of Choline
Eggs are a prime source of choline, essential for brain health and memory function.
Frequently asked questions
Bitter paste is usually from unsoaked seeds or overheating during grinding. Always soak 30 minutes and use cold water to grind.
