Ask any Bengali how many mustard-laced dishes they love to eat traditionally and frequently, and the chances are you will hear a number of names you are familiar with. From Shorshe Ilish and Shorshe Potol to Bhapa Bhetki and Paturi, so many Bengali favourites are packed with the pungent yet brilliant taste and smell of mustard. In fact, the holy trifecta of Bengali food, many would argue, is the combination of mustard-poppy seeds-coconut. And Dim Shorshe is proof of that.
While most mustard-laced dishes in Bengali cuisine are either made with fish and vegetables, some like Dim Shorshe replace fish with the more easily accessible and cheaper eggs. Essentially, the recipe for Dim Shorshe is quite like Shorshe Ilish, but without the flavour of the fish, the former tastes quite unique—and truth be told, much milder.
If you are looking for a pocket-friendly, nutritious and delicious foray into Bengali cuisine, then Dim Shorshe is a good place to start. To make this dish for dinner, you need eggs, onions, green chillies and a few select ingredients for the mustard paste. The recipe is quite easy, and anybody can whip it up in half an hour, or less if you are a pro. The dish pairs really well with hot rice, and you can also eat it with roti.
Video courtesy: YouTube/Aditi's Kitchen
To make the unique mustard paste, you will need the above-mentioned trifecta of ingredients. The predominant flavour has to be that of mustard, so you will need mustard seeds. You can opt for either yellow mustard seeds only or go for a mix of both yellow and black mustard seeds. To this, you must add poppy seeds or posto, that other Bengali staple used to spice everything from veggies to fish dishes. Coconut is a must as well, and you can add some grated coconut to the mustard blend and add some coconut milk to the gravy as well.
Here’s the quick and easy Bengali recipe for Dim Shorshe.
Ingredients:
4 hard-boiled eggs, halved
1 onion, finely chopped
1 tsp nigella seeds
1 tsp turmeric powder
1 green chilli, slit
½ cup coconut milk
½ cup water, if needed
Salt, to taste
1 tbsp mustard oil
For the paste:-
1 tbsp yellow mustard seeds
½ tbsp poppy seeds
1 tbsp coconut, grated
2 green chillies
Method:
1. Wash and soak the mustard seeds and poppy seeds in a bowl for at least half an hour.
2. Drain and transfer mustard seeds and poppy seeds into a grinding jar.
3. Add the coconut and green chillies, and grind into a fine paste. Add some water in case the paste isn’t smooth and fine on your first go.
4. Now, heat the mustard oil in a wok until it starts smoking.
5. Add the nigella seeds, and once they stop spluttering, add the onions.
6. Saute the onions until they turn translucent, then add turmeric powder, salt and green chillies.
7. Mix well, then add the ground mustard paste.
8. Continue cooking the paste until the raw smell dissipates and everything is well combined.
9. Gradually pour in the coconut milk, mix well and add some water if the gravy is too thick.
10. Check the salt and adjust it if needed.
11. Let the gravy cook for 3-4 minutes, then add the egg halves.
12. Cook for a further 4-5 minutes then switch off the flame.
13. Serve the Dim Shorshe hot with rice.