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Dim Bhapa (Steamed Egg Curry) Bengali lunch
Introduce
Chef :
Bethica DasDim Bhapa (Steamed Egg Curry) Bengali lunch
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.
Ingredient
Food ration :
2-3 servingsCooking time :
10-12 minutes
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
Cooking instructions
* Step 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.
* Step 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.
* Step 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.
* Step 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.
* Step 5
While serving, drizzle 1 tsp. mustard oil and serve with hot steamed rice for a great comfort meal.
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