Dim Shorshe / Eggs cooked with mustard seed paste
It is truly a tedious task to come up with new dishes, and around the middle of the week I am completely lost. So like most people, I too try to find inspiration from the ingredients that feature in my refrigerator. I found mine from mustard and eggs. For Bengalis, Mustard is almost a way of life. May it be fish or vegetables, mustard is sure to feature in the gravy or sauce. So I thought why not combine another all-time favourite egg with mustard. Egg curry is a common and popular dish in many households. This is a variation of the simple egg curry that becomes exotic due to the addition of the rich taste and aroma of mustard paste. Prepare this delicious dish and tantalize the taste buds of your family and guests.
Ingredients –
- Eggs boiled
- Turmeric
- Chili powder
- Vinegar
- Sugar & salt to taste
- Mustard paste
- Poppy seed paste
- Green chilies
- Panchphoran (Indian five spices blend) or kalonji/ kaalo jeerey (nigella seeds) for tempering
- onion
- Dried red chili as garnish
Preparation –
- Boil the eggs and lightly perforate them
- Sprinkle turmeric, chili powder and salt
- Lightly fry them. Keep aside
- Make a paste of poppy and mustard along with green chillies (mustard:poppy = 1:1). If you like the heat and pungency of mustard, and want to keep it to the fullest, don’t add the poppy.
- Heat oil in a pan and temper with panchforon or kaalo jeerey
- Fry chopped onion.
- Mix turmeric & chili powder in a bowl of water. Add a tinge of vinegar to it & also the poppy-mustard paste.
- Pour this in the pan and let it cook.
- Let it boil. Add salt to taste & sugar (a little, just to balance the tangy taste)
- Add the fried eggs
- Add slit chillies (optional)
- Pour a dash of mustard oil and garnish with a dried red chili (optional) before serving.