Dim Doi Shorshe (Egg In Yogurt Mustard Gravy)
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Bengalis love their mustard gravies be it in fish, vegetables or chicken. This goes well with eggs too. Plus this gets ready in a jiffy, a total comfort food.
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Ingredients
- Boiled eggs 4
- Black mustard seeds 3 tablespoon
- Green chilli 4
- Yogurt 1/2 cup
- Nigella seeds 1/2 teaspoon
- Garlic cloves 5
- Onion medium size 1 chopped
- Mustard oil
- Salt
- Sugar as per taste
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Instructions
- Grind the mustard with 2 green chillies, a pinch of sugar, salt and little water.
- To a kadai add mustard oil, to that add nigella seeds.
- Add onion, after 1 minute is sauteing add chopped garlic and green chillies.
- Add mustard paste and cook for 2 minutes.
- Add yogurt and stir constantly to prevent it from curdling.
- Add salt and sugar as required.
- Add the eggs, turn of the flame and keep it covered.
- Serve hot with white rice
Notes
Grinding the mustard properly is important to prevent it from turning bitter.
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