Dim Doi Shorshe (Egg In Yogurt Mustard Gravy)
1151
reads
About Dim Doi Shorshe (Egg In Yogurt Mustard Gravy)
Bengalis have an enduring love affair with mustard gravies, savoring their bold flavors in everything from fish and vegetables to chicken. Dim Doi Shorshe brings this signature taste to eggs, enveloping them in a creamy yogurt and mustard sauce that’s bursting with pungency and warmth.
This homestyle dish is not only deeply comforting but also remarkably quick to prepare, making it a perfect choice for busy lunches or cozy dinners. Enjoy it with steamed rice and let the vibrant, spicy notes transport you straight to a Bengali kitchen.
Advertisement - continue reading below
Recipe Time & More
Ingredients
- 4 Eggs (boiled)
- 3 tbsp Black Mustard
- 4 Green Chilli
- 1/2 cup Yogurt (Curd)
- 1/2 tsp Nigella Seeds
- 5 cloves Garlic
- 1 Onion (chopped medium size)
- Mustard Oil
- 1.5 tsp Salt (or as per taste)
- Sugar (as per taste)
Advertisement - continue reading below
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
Recipe Notes
Grinding the mustard properly is important to prevent it from turning bitter.
Additional Tips
- For an extra punch of mustard flavor, grind fresh black mustard seeds with a pinch of salt and green chilies, then mix with a little water to make a smooth paste before adding it to the gravy—this ensures maximum pungency and aroma.
- If you prefer a creamier gravy, temper the yogurt by whisking it with a spoonful of warm water before adding it to the pan, which helps prevent curdling and gives the sauce a silkier texture.
- To infuse more depth, lightly fry the boiled eggs until golden before adding them to the gravy; this gives a subtle smoky flavor and a firmer texture that absorbs the sauce beautifully.
- Store leftovers in an airtight container in the fridge for up to two days; the flavors deepen as they rest, making the dish even tastier when reheated gently with a splash of water to loosen the gravy.
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
Recipe Nutrition
Calories: 253kcal | Carbohydrates: 15g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 5.1g | Monounsaturated Fat: 10.2g | Sodium: 855mg | Sugar: 15g
Related Posts You May Like
-
-
-
Dim Kosha (Bengali Style Egg Curry)
898 reads
-
-
Dim Sum In Sichuan Hot Oil
703 reads
-
Steamed Mango Yogurt/ Aam Bhapa Doi
508 reads
Visit Our Store
Priyanjali Joardar
Articles: 365 Comments
Leave a Reply
You must be logged in to post a comment.
I’m thrilled to try this recipe!
Looks so appetizing! Thank you for posting.
This is awesome! Can’t wait to cook it.
This is exactly what I was looking for!
Such a beautiful dish! Can’t wait to try it.