Egg. By now whoever knows me little, (through my earlier two blogs Cheese Egg Bhurji Recipe & Stuffed Mushroom Omelette), would know my love and my family’s love for egg. Hence, in my kitchen, it is apparent to include egg dishes often, probably in different forms, for different courses.
Compared to my other food adventures, my encounter with the combination of egg and mustard is relatively new. But, since the moment I tasted it, I madly fell in love with this combination. Interestingly, though I hail from a family, where mustard based gravies are more preferred than onion or garlic, neither I have encountered ‘Shorshe Dim’ at my mother’s, my grandmother’s or even my mother in law’s kitchen, nor I have heard about it until I tasted it. Never mind, as they say, ‘it’s better late than never’.
In India, we seldom consider mustard when we talk about or think about egg curries. If we mean egg curries, we tend to identify something with a combination of garlic, ginger, and onion, often combined with tomato puree. No doubt they taste heaven. But, if we dig deeper and get close to the heart of indigenous kitchen, we are sure to find varieties that are going to surprise our taste bud. And, what less can we expect from a country where taste changes every 100 meters.
As we are talking about variation, this ‘Dim Shorshe’ can also be prepared in various ways. Few common variation of ‘Dim Shorshe’ are – ‘Doi Dim Shorshe’ (egg curry prepared with curd and mustard gravy) and ‘Posto Shorse Dim’ (egg curry prepared with a combination of mustard and poppy seeds paste). Trust me, all the variations taste yummy.
However, in this recipe I will confine myself to only mustard paste. Although, the combination of black and yellow mustard seeds will lead to a pungent sensation, but the right quantity will actually make it worth the effort.
This recipe is a treat for spice lovers, however, not ignoring the ones who are intolerant to spicy foods, just like me. Yes, I being a person who is completely intolerant to spicy foods, am advocating the recipe with full heart.
So, next time when you have to balance the taste-bud of spice lovers and their opposite, you know where the answer lies!
Recipe: Egg In Mustard Gravy/ Dim Shorshe
Preparation Time: 20 minutes (includes hard boiling of eggs) Cooking Time: Around 15-20 minutes Equipment used: A pressure cooker, one stainless steel tiffin box, one vessel for boiling water, mixer grinder
Ingredients:
- 4 eggs
- 1 tablespoon white or yellow mustard seeds
- ½ tablespoon black mustard seeds
- 1 green chilli
- 1/3 cup water
- ¼ & 1/8 teaspoon salt
- 1/8 teaspoon turmeric powder
- 1/8 teaspoon sugar
- 1 tablespoon mustard oil
Method:
- Pressure cook 4 eggs till 1 whistle
- After the pressure releases from pressure cooker, unlock the pressure cooker and peel the shells off from the eggs and keep them in a steel tiffin box
- In a grinding jar, add black and yellow mustard seeds, green chilli and water, and grind to a smooth mustard paste
- Mix the mustard paste with salt, turmeric powder, sugar and mustard oil and add them to the boiled eggs
- Cover the tiffin box and add some water in a large vessel. Put the closed tiffin box in the vessel with water and let it cook on low flame for 20 minutes.
- Turn off the heat, and let the curry rest for 5 minutes before you open
Pressure cook 4 eggs.
Peel the shells off from the egg once the eggs are boiled.
Grind black and yellow mustard seeds along with green chilli and water to a smooth paste.
Add mustard paste to hard boiled eggs along with salt, sugar, turmeric powder and mustard oil.
Cover the tiffin box and put the closed tiffin box in the vessel with water and let it cook on low flame for 20 minutes.
Tips:
- Peel the hot eggs under running tap water to avoid inconvenience
- Grind the mustard paste dry for one round before adding water
- You can cook Shorshe Dim only with yellow mustard seeds. But, black mustard seeds add to the pungency
- Always grind mustard paste with green chilli. Else, mustard paste will taste bitter
- Shorshe Dim is enjoyed mostly with steamed rice
