Dim Bhapa (Steamed Egg Curry) Bengali lunch

Name: Dim Bhapa (Steamed Egg Curry) Bengali lunch
Total time: 720 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 3 eggs, boiled & slit slightly; 2 tsp. mustard seeds, soaked for 10-15 minutes; 2 tsp. poppy seeds, soaked for 10-15 minutes; 5 green chilies; salt to taste; 1/2 tsp. turmeric powder; 2 tbsp. fresh grated coconut; 2-3 tbsp. coriander leaves; 2 tbsp. yoghurt; 3 tbsp. + 1 tsp. mustard oil; handful coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

Bengali cuisine #LS - An eternal favorite among most Bengalis and a great comfort food is this traditional Bong delicacy where boiled eggs are steam cooked with a mustard-poppy seeds paste. Mustard oil is used for an authentic taste and flavor. This simple and yummy recipe is best enjoyed with hot steamed rice.

Bethica Das @kitchen_flavours

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Ingredients

10-12 minutes

2-3 servings

3eggs, boiled & slit slightly
2 tsp.mustard seeds, soaked for 10-15 minutes
2 tsp.poppy seeds, soaked for 10-15 minutes
5green chilies
salt to taste
1/2 tsp.turmeric powder
2 tbsp.fresh grated coconut
2-3 tbsp.coriander leaves
2 tbsp.yoghurt
3 tbsp.+ 1 tsp. mustard oil
handfulcoriander leaves, chopped

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Steps

10-12 minutes

1

Heat 1 tbsp. oil in a pan and sauté the boiled eggs slightly. Then drain and keep aside. Grind the soaked mustard seeds, poppy seeds, 2 green chilies, a pinch of salt and some water to a smooth paste.
2

In a steel tiffin box, mix the paste, turmeric powder, salt to taste, coriander leaves, yoghurt. fresh grated coconut and 2 tbsp. mustard oil. Mix everything well.
3

Now add the boiled eggs and mix well so that the eggs are well coated with the paste. Place the remaining slit chilies over the eggs and close the lid.
4

Place the sealed tiffin box into a deep pan with some water in the base. Cover the pan with a lid & steam for 10-12 minutes. Let it rest for 10 min.
5

While serving, drizzle 1 tsp. mustard oil and serve with hot steamed rice for a great comfort meal.