Bengali Mustard Egg Curry
A classic Bengali delicacy, this curry features hard-boiled eggs simmered in a sharp, pungent gravy made from ground mustard and poppy seeds. Known as 'Dim Shorshe,' it's a flavorful and aromatic dish best enjoyed with steamed rice.
For 4 servings
Prepare Eggs & Mustard Paste
- Hard-boil the eggs for 10-12 minutes. Once cooked, transfer to cold water, peel, and make 2-3 shallow slits on each egg.
- In a bowl, soak black mustard seeds, yellow mustard seeds, and poppy seeds in 1/2 cup of warm water for at least 20 minutes. This softens them for a smoother paste.
- Drain the soaked seeds. Transfer to a grinder with 5 green chillies and a pinch of salt. Add a few tablespoons of water and grind into a very fine, smooth paste. Set aside.
Shallow-Fry the Eggs
- Heat 2 tbsp of mustard oil in a kadai or wide pan over medium-high heat until it just begins to smoke. This tempers the oil's pungency.
- Carefully add the slit boiled eggs. Sprinkle with 1/4 tsp of turmeric powder and a pinch of salt.
- Sauté for 2-3 minutes, turning gently, until the eggs are light golden and have a slightly blistered skin. Remove from the pan and set aside.
Cook the Curry Base (Masala)
- In the same pan, add the remaining 2 tbsp of mustard oil. Once hot, add the nigella seeds and let them splutter for about 30 seconds.
- Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
- Stir in the ginger and garlic pastes and cook for 1 minute until their raw aroma disappears.
- Add the tomato puree, remaining 1/2 tsp turmeric powder, Kashmiri red chilli powder, and salt. Cook this masala on medium-low heat for 6-8 minutes, stirring occasionally, until the oil starts to separate at the edges.
Combine and Simmer the Curry
- Reduce the heat to the lowest setting. Add the prepared mustard-poppy seed paste to the pan. Stir constantly and cook for only 1-2 minutes. Do not overcook, as it will turn bitter.
- Immediately pour in 1.5 cups of warm water and add the sugar. Stir well to combine everything.
- Bring the gravy to a gentle simmer, then carefully place the fried eggs into the gravy.
- Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly.
Garnish and Serve
- Turn off the heat. Garnish with freshly chopped coriander leaves and the 2 slit green chillies.
- For best flavor, let the curry rest, covered, for 5 minutes before serving.
- Serve hot with a side of steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For authentic flavor, use mustard oil. Heat it until it's lightly smoking to mellow its sharp taste before adding other ingredients.
- 2Grinding mustard seeds with a green chilli and a pinch of salt is a traditional trick to prevent the paste from becoming bitter.
- 3The most crucial step is to not overcook the mustard paste. Sauté it for a maximum of two minutes on low heat before adding water.
- 4Soaking the mustard and poppy seeds in warm water is essential for achieving a smooth, non-gritty paste.
- 5Making shallow slits on the hard-boiled eggs allows the pungent, flavorful gravy to penetrate them.
Adapt it for your goals.
Add Vegetables
Add 1-2 boiled and cubed potatoes along with the eggs. You can also add fried eggplant (begun) pieces for extra texture and flavor.
Creamier GravyCreamier Gravy
For a richer, less pungent gravy, you can add 2-3 tablespoons of fresh coconut paste or a splash of coconut milk along with the mustard paste.
Fish VariationFish Variation
This mustard gravy is famously used for fish. You can replace the eggs with pan-fried Rohu or Hilsa fish to make the classic 'Shorshe Maach'.
Adjust PungencyAdjust Pungency
If you prefer a milder curry, reduce the amount of black mustard seeds and increase the yellow mustard seeds, or add more poppy seeds to balance the sharpness.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Healthy Fats
Mustard oil is rich in monounsaturated and polyunsaturated fats (MUFAs and PUFAs), as well as omega-3 and omega-6 fatty acids, which are beneficial for cardiovascular health.
Anti-inflammatory Properties
Turmeric contains curcumin, a powerful anti-inflammatory compound. Mustard seeds also possess anti-inflammatory properties that can help in reducing bodily inflammation.
Frequently asked questions
Bitterness is the most common issue and usually happens for two reasons: 1) The mustard paste was not ground finely enough, or 2) The paste was overcooked. You must cook the mustard paste on very low heat for only 1-2 minutes before adding liquid. Cooking it longer will release bitter compounds.