Name: Bengali Eggs in Mustard Sauce/Dim Shorse Recipe recipe by Debomita Chatterjee at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: 1/2 cup of paste made if coconut, musturd , poppy seeds & green chillies; 1/2tbsp turmeric powder; 3/4nosof green chilies; 3 egges boiled & cut into half.; Slurry made out of dissolving 2tsp flour in 3 tsp water; 1tsp sugar; Salt to taste; 4tbsp Mustard Oil

ABOUT Bengali Eggs in Mustard Sauce/Dim Shorse Recipe RECIPE

Mustard (Shorse) is much loved inthe east, especially in Bengal. Egg in mustard curry or dim shorse is best with hot steamed rice.

Ingredients Serving: 3

1/2 cup of paste made if coconut, musturd , poppy seeds & green chillies
1/2tbsp turmeric powder
3/4nosof green chilies
3 egges boiled & cut into half.
Slurry made out of dissolving 2tsp flour in 3 tsp water
1tsp sugar
Salt to taste
4tbsp Mustard Oil

Instructions

Heat 2 tbsp oil in a pan . Dip the halved eggs in the flour slurry & fry in oil. This process will enable the eggs to stay in place ,keep aside.
Heat remaining oil add the prepared paste , tumeric ,green chili in oil & stir fry till oil separates from the paste.
Add the eggs ,salt to taste ,sugar add little water to from a thick gravy .
Then switch off the flame .Garnish with green chili

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