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A zesty Bengali twist on classic scrambled eggs. Fluffy eggs are cooked in a pungent mustard paste with green chilies and spices. A quick and flavorful dish perfect with rice or roti.
For 4 servings
Prepare the Mustard Paste
Sauté Aromatics
Cook the Mustard Masala
A zesty Bengali twist on classic scrambled eggs. Fluffy eggs are cooked in a pungent mustard paste with green chilies and spices. A quick and flavorful dish perfect with rice or roti.
This bengali recipe takes 20 minutes to prepare and yields 4 servings. At 219 calories per serving with 11.68g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or side.
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Scramble the Eggs
Garnish and Serve
Incorporate finely chopped bell peppers (capsicum) or green peas along with the onions for added texture and nutrition.
For a vegetarian alternative, replace the eggs with 200g of crumbled paneer. Add the paneer at the final step and toss until well-coated and heated through.
Add 2-3 tablespoons of thick coconut milk along with the mustard paste for a richer, creamier gravy with a slightly milder mustard flavor.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Mustard seeds and mustard oil are rich in selenium and omega-3 fatty acids, which are known to have powerful anti-inflammatory effects that can help reduce symptoms of arthritis and other inflammatory conditions.
Mustard oil is a good source of monounsaturated and polyunsaturated fats (MUFAs and PUFAs), which are beneficial for heart health by helping to lower bad cholesterol levels.
One serving of Shorshe Dim Bhurji contains approximately 200-220 calories, making it a nutritious and satisfying meal. The calories primarily come from the eggs and mustard oil.
Yes, it is a healthy dish. It's an excellent source of high-quality protein from eggs and contains healthy fats, particularly monounsaturated and polyunsaturated fats from the mustard oil. Mustard seeds also offer various health benefits.
While you can use other oils like vegetable or sunflower oil, it will significantly change the taste. The pungent, sharp flavor of mustard oil is the signature characteristic of this Bengali dish. For an authentic experience, mustard oil is highly recommended.
Bitterness in mustard paste usually happens for two reasons: not soaking the seeds long enough in warm water, or overcooking the paste in the pan. Ensure you soak the seeds for at least 15 minutes and cook the paste for no more than 2 minutes over medium heat.
Store any leftover Shorshe Dim Bhurji in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. The texture is best when fresh.
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