Sorshe Narkel Dim
Hard-boiled eggs bathed in a pungent, creamy mustard-coconut paste and gently steamed to perfection. This classic Bengali dish is bold, aromatic, and pairs beautifully with plain rice for a comforting weekday lunch.
For 4 servings
- boil · ~8 min
Boil and prepare the eggs.
Place 4 eggs in a saucepan, cover with cold water, and bring to a rolling boil. Boil for 8 minutes, then transfer to cold water. Once cooled, peel and make 4-5 light vertical slits on each egg.
TIPSlitting the eggs helps the mustard paste penetrate, giving more flavor in every bite. - prep · ~15 min
Soak and grind the mustard-coconut paste.
1.Soak yellow and black mustard seeds in 4 tbsp water for 15 minutes.2.Drain the mustard seeds and add them to a grinder with grated coconut, 1 green chili, 1 tsp mustard oil, a pinch of turmeric, salt, and sugar.3.Grind to a smooth, thick paste using 2-3 tbsp of fresh water as needed.4.Taste the paste and adjust salt or sugar to balance the pungency.TIPDon't over-grind the mustard — excessive heat can make the paste bitter. Pulse in short bursts. - mix · ~1 min
Coat the eggs with the mustard paste.
Gently rub the ground mustard-coconut paste all over the boiled eggs, making sure to fill the slits. The eggs should be generously coated.
- assemble · ~1 min
Assemble in the steaming container.
1.Place the coated eggs in a steel tiffin box or heatproof bowl.2.Tuck the remaining slit green chilies around the eggs.3.Drizzle the remaining 1 tsp of raw mustard oil and sprinkle nigella seeds on top.4.Close the lid tightly. - steam · ~15 min
Steam the eggs.
Place the closed container in a steamer or a large pot with a trivet and boiling water. Cover and steam for 15 minutes on medium heat.
TIPKeep the water at a steady simmer. The gentle steam infuses the eggs with the mustard aroma without drying them out. - rest · ~2 min
Rest and serve.
Let the container cool for 2 minutes before opening. Gently transfer the eggs to a serving plate along with the thickened mustard gravy.
- serve
Serve hot with steamed rice.
Serve the Sorshe Narkel Dim hot, spooning the extra coconut-mustard sauce over the eggs. Pair with plain white rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slit the boiled eggs just deep enough for the paste to enter, but not so deep that the eggs break open during steaming.
- 2Soak the mustard seeds for exactly 15 minutes — oversoaking can make the paste bitter.
- 3Grind the mustard-coconut paste in short pulses to avoid generating heat that turns mustard bitter.
- 4Use a steel tiffin box for steaming — it traps steam well and keeps the paste from drying out.
- 5Let the steamed eggs rest for 2 minutes before opening to allow the flavors to meld and the gravy to thicken.
- 6Serve the eggs with the extra sauce spooned over them — the gravy is the best part to mix with rice.
Adapt it for your goals.
Vegetarian
Replace the eggs with paneer cubes or potato wedges (parboiled). The paste and steaming method work beautifully with paneer, giving a creamy, protein-packed alternative for vegetarians.
low oilLow-oil
Skip the final drizzle of mustard oil and use only 1 tsp in the paste. The dish still has bold mustard flavor but with less fat — ideal for those watching oil intake.
extra spicyExtra-spicy
Add 2 more green chilies (slit) and include 1 dried red chili in the paste for a fiery version. Great for spice lovers who want a stronger heat.
veganVegan
Swap hard-boiled eggs for firm tofu cubes (pressed and steamed). Use the same mustard-coconut paste — it clings to tofu perfectly, making this a vegan-friendly Bengali-style dish.
Why this is on our healthy list.
Rich in Protein
Eggs provide high-quality complete protein, supporting muscle repair and satiety.
Healthy Fats from Coconut
Fresh grated coconut offers medium-chain triglycerides (MCTs) that are easily metabolized for energy.
Antioxidant Properties of Mustard
Mustard seeds contain glucosinolates and selenium, compounds linked to anti-inflammatory benefits.
Low in Added Sugar
Only a pinch of sugar is used, making this dish naturally low in sweeteners.
Frequently asked questions
Yes, but the black mustard seeds add a deeper pungency and slight bitterness that is traditional in Bengali cuisine. Using only yellow will give a milder, less complex flavor.
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