Dim Bhapa (Steamed Egg Curry - Bong style)

 

           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. So check out the step by step pictorial recipe to prepare this quintessential traditional delicacy.

          You must have heard of Bhapa Ilish (Steamed Hilsa Fish Curry) or Bhapa Chingri (Steamed Prawns). So now try with boiled eggs and following the same method with similar ingredients. 

         Mustard and poppy seeds paste are common ingredients used to prepare this dish. I also added fresh grated coconut, raw mustard oil, coriander leaves and yoghurt to make the gravy more flavorful.  It comes out super yummy. 

         I always opt for this simple dish whenever I need something quick, simple and hassle free. So do give it a try and enjoy a blissful weekend lunch with your dear ones. 

• 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 of coriander leaves, chopped

           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. 

          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. 

         Now add the boiled eggs and mix well so that the eggs are well coated with the paste.

          Place the remaining green chilies over the eggs and close the lid. Place the sealed tiffin box into a deep pan / kadai with some water in the base.

          Cover the pan with a lid and steam for 10-12 minutes. You can also steam in a pressure cooker. Let it rest for 10 minutes. 

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

                                 Heat 1 tbsp. oil & sauté the boiled eggs slightly. Keep aside.  

                        Grind the soaked mustard seeds, poppy seeds, 2 green chilies, a pinch 

                        of salt & some water to a smooth paste. 

                          To the paste - add turmeric powder, salt to taste, coriander leaves, 

                          yoghurt. fresh grated coconut and 2 tbsp. mustard oil. Mix well.

                       Add the boiled eggs & mix well so that the eggs are well coated. Place

                        the remaining slit chilies over the eggs and close the lid.

                        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.

 

                                 While serving, drizzle 1 tsp. mustard oil .....

                                ...... and serve with hot steamed rice for a great comfort meal.