Bengali egg curry recipes are easy recipes which can be cooked by anyone, you don’t need any special skill set for these. Similarly this Dim Shorshe recipe also calls for simple ingredients and just a couple of minutes to put together a hearty meal. No chopping or elaborate preparation required, just a handful of ingredients thrown together in a blender and then cooked with hard boiled eggs.
Bengali egg recipes like Dim Shorshe for busy weekday dinners
Ask any Bengali and I am sure 9 out 10 would sing like a canary about their love for eggs. I think we all are brought up being told that eggs are good and we should have at least one each, every day. AT LEAST! My dad still believes that 2 eggs a day are necessary to keep up with good health.
So, for me if nothing else comes to mind or I am pressed for time, I take out eggs and whip up something. Bengali Egg Curry is so versatile that it practically has no set recipe. Whichever way you cook, it will always come out as a brilliant side dish to a plateful of rice. All you have to do is make a base gravy and plonk some hard boiled eggs in it. That’s it! Now how hard that could be right?
Bengali egg recipe of Dim Shorshe is perfect for those:
- who are busy working professionals and looking for easy dinner recipe ideas
- who are eggetarian
- who are ovo-lacto vegetarians or ovo-vegetarians
- bachelors or students who are interested in cooking
- people who are looking for easy and non-expensive meal ideas for lunch and dinner
- who are looking for gluten-free Indian recipes
- who are looking for Bengali Egg Curry recipes for a quick, yet nutritious meal
- who are looking for a fancy looking party dish, but totally doable even by an amateur cook
Ingredients for Dim Shorshe recipe
I mean, that’s kind of given, right? So, here we are using hard boiled chicken eggs.
- Mustard Seeds
‘Shorshe‘ aka Mustard Seeds are quite popular in Bengali cuisine. Its deep pungent flavour adds depth to a variety of Bengali dishes. Usually, the ‘jhals‘ is the category which uses Mustard seeds gravy as the base gravy for a dish. You will find several fish based recipes using mustard seeds gravy. For instance, Illish Macher Jhal, Rui Macher Jhal, Tilapia Macher Jhal, Parshe Macher Jhal, etc. They use Mustard seed paste or as we say ‘shorshe bata diye‘ to make the gravy.
Mustard seed paste is also used in vegetarian dishes, however not in the same intensity as in the Bengali fish dishes. For instance, it is added to chorchoris or chenchras in the add to add a hint of pungency. My Anaj diye Jhaler Jhol or Bengali mix vegetable curry uses some mustard seeds paste for its flavour.
- Posto or Poppy Seeds
Basically posto or poppy seeds is used to give the gravy some body. Otherwise, it would be runny and won’t stick to the eggs. The nuttiness of the posto also adds some flavour to the gravy.
As a replacement, you can use White Sesame Seeds or Melon Seeds. They would be equally good.
This adds a secondary flavour profile to this dish. Boiled eggs have no taste and in order to cut down the pungency of the mustard seeds, a secondary profile of flavour is required. Freshly grated coconut fits the bill perfectly.
If you don’t have freshly grated coconut, you can use ready to use grated coconut or coconut milk instead.
- Turmeric Powder
It adds a beautiful golden hue to the dish. But we all know that Turmeric is extremely beneficial to our health.
Bengali egg curry recipes are easy recipes which can be cooked by anyone, you don't need any special skill set for these. Similarly this Dim Shorshe recipe also calls for simple ingredients and just a couple of minutes to put together a hearty meal. No chopping or elaborate preparation required, just a handful of ingredients thrown together in a blender and then cooked with hard boiled eggs.
- 2 Eggs Hard Boiled – De-shelled
- 1 tbsp Mustard Oil
- ½ tsp Mustard Seeds
- 1 tsp Poppy Seeds Or, Melon seeds/White Sesame Seeds
- 2 tbsp Grated Coconut
- Salt to Taste
- ¼ tsp Turmeric Powder
- 2 Green Chilies Adjust as per taste
- 1 tsp Lemon Juice
Grind the Mustard Seeds, Poppy Seeds, Coconut, Turmeric Powder, Green Chilies and Salt together with some water into a fine paste.
Note that there shouldn't be any graininess of the seeds or coconut. It should be an absolute fine paste.
Heat Oil in a pan and add this paste. Give it a quick stir and then add the boiled eggs. Mix everything well.
Add 1/2 cup water and lower the heat. Cover the pan with a lid and allow it to simmer for just couple of minutes.
Then remove the lid and adjust the seasoning. Add salt as required. Add water for gravy as per requirement.
Add the lemon juice and turn off the heat. Serve hot with rice.