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Dim Doi Shorshe (Egg In Yogurt Mustard Gravy)
Priyanjali Joardar
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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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Served As
Dinner
,
Lunch
Recipe Cuisine Type
Bengali
,
Homestyle Cooking
Servings
4
Ingredients
1x
2x
3x
4
Eggs
boiled
3
tbsp
Black Mustard Seeds
4
Green Chillies
1/2
cup
Yogurt
1/2
tsp
Nigella Seeds
5
cloves
Garlic
1
Onion
chopped medium size
Mustard Oil
1-2
tsp
Salt
or as per taste
Sugar
as per taste
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.
Keyword
egg, egg curry, eggs
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