Quick and Easy Bengali Dim Bhapa recipe | Shorshe Posto bata diye Bhapa Dim recipe | Bengali Steamed egg curry recipe with mustard poppy seeds gravy

Make a quick and easy Bengali Dim Bhapa recipe or bhapa dim recipe cooked with simple spices in a simple method just in 25 minutes.

What is Dim Bhapa?

Dim Bhapa is a Bengali style steamed egg curry recipe cooked using boiled eggs (chicken eggs or duck eggs) with mustard and poppy seeds paste gravy. This egg curry is not too hot or too spicy. This is why this is one of my family’s (especially my son’s) favorite Indian egg curries forever. Steamed rice is a perfect pair to serve with this Bengali egg curry. 

Dim Bhapa (bhapa dim) is a very quick and easy cooking light Bengali egg curry recipe for anyone who wants to make this Bengali dish at home. After a tired day or when you are in a hurry it is a good idea to prepare. Whereas Bengali can not think of making a non veg gravy without using onion and garlic. However, this traditional Bengali Egg Curry tastes awesome just made with mustard and poppy seeds paste with green chilies, plain yogurt, and a drizzle of mustard oil. Mustard oil is mandatory to enhance the flavor. Here I did not use grated coconut as I used to make my Bengali Prawn Bhapa or Bhapa Ilish recipes gravy, however, you can use it. Though here I cooked 5 eggs however with the same amount of masala you can cook half a dozen eggs.

Follow this step-by-step guide to prepare this traditional egg curry at home that’s perfect for Bengali egg lovers and those looking for a nutritious meal making at ease. 

Recipe card for Quick and Easy Bengali Dim Bhapa recipe

Quick and Easy Bengali Dim Bhapa recipe | Shorshe Posto bata diye Bhapa Dim recipe | Bengali Steamed egg curry recipe with mustard poppy seeds gravy

Recipe by Moumita PaulCourse: LunchCuisine: Bengali, BangladeshiDifficulty: Easy
Servings

5

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

300

kcal
Total time

25

minutes

About a quick & easy preparation of delicious Bengali Dim Bhapa (in Bengali “Dim” means “egg”, and “Bhapa” denotes “steam”) recipe cooked in one pot with a very simple method just in 25 mins, goes well with steamed rice.

Ingredients for Bengali Dim Bhapa:

  • 5 Large Eggs (Boiled & halves)

  • 3 tbsp Plain Yogurt (tok doi)

  • 2 tsp Mustard seeds (Shorshe)

  • 1 tsp Poppy seeds (Posto)

  • 2 tbsp Mustard oil

  • 4 Green chillies

  • 1/2 tsp Salt

  • 1 cup (regular cup) of Water

  • 1/4 tsp Turmeric powder

  • Utensils required
  • A Steel Tiffin Box

How to make Quick and Easy Bengali Dim Bhapa recipe

  • In a bowl, soak mustard seeds and poppy seeds for at least 10 minutes.
  • Once soaked, first, make a paste of mustard seeds and poppy seeds with green chilli and salt.
  • Then make a smooth paste by adding yogurt.
  • Boil the eggs with 1 tsp oil, until the eggs are hard-boiled (hardly take 10-12 mins). 
  • Once hard-boiled is done, soak the eggs in cold water (water at room temperature), and peel them once the eggs cooled down.
  • Cut the eggs lengthwise with a sharp knife or thread and keep them aside.
  • Put the prepared spice mixture (mustard seeds, poppy seeds, green chilli, yogurt paste mix) in a heatproof dish or steel tiffin box.
  • Add 1 cup(regular cup) of water. Water mix well with the mixture.
  • Mix 1/4 tsp turmeric powder and Drizzle with 2 tbsp of mustard oil. Mix well.
  • Then put the boiled eggs (cut into halves) into the mixture and coat to ensure the eggs are evenly covered.
  • Then arrange the 3 slit green chilies on top.
  • Close the tiffin box lid to seal it tightly or cover the heatproof dish with aluminum foil.
  • Put a pan on the stovetop, pour 1 cup of water into the pan, keep a hot pot stand in it, and place the tiffin box or heatproof dish on it. Cover the pan with a tight lid. 
  • You can steam the eggs in a steamer or in a pressure cooker (the pressure cooker method is described in the notes portion).
  • Steam the eggs for approximately 15-20 minutes until they are cooked through and the flavors are infused.
  • Once done, can garnish the Dim Bhapa with fresh coriander leaves, though I do not like it.
  • Serve hot with steamed rice for a wholesome Bengali meal.

Important Tips on how to make the best Dim Bhapa and in a different method

  • 1. Do not use eggs directly from the refrigerator, they take a long time to get hard-boiled rather mostly leave the yolk in a semi-liquid form.
  • 2. You can also use the pressure cooker to steam the dim bhapa with one whistle keeping the cooker on high heat.
  • 3. I do not use tomato, but if you do not have yogurt, can use a medium-sized tomato paste or puree.
  • 4. you can reduce the quantity of mustard and poppy seeds as per the quantity of eggs.
  • 5. You can make this dim bhapa in your microwave oven too, and then put the raw dim bhapa mixture in a microwave oven glass bowl or an aluminum baking bowl. Then place the microwave bowl on another baking tray that is half full of water(hot water). Make sure that the bottom of the microwave bowl is under the water. Then microwave the dim bhapa mixture for 20 mins on medium high heat of your microwave oven. This means if the high heat of your microwave oven is 900 degrees then set it to 600 degrees. After 10 minutes check the water level of the baking tray, the water should be reduced but not get dry, add a little more hot water if needed. If water gets dry your bhapa gets dry as well even can be burnt from the bottom.
  • 6. Before boiling the eggs, test the eggs by putting them in a glass of water if the eggs sink means eggs are fresh & if immediately float there is a chance the eggs be old even rotten.

Step-by-Step Instructions for Making Bengali Dim Bhapa recipe :

Preparation:

1. In a bowl, soak mustard seeds and poppy seeds for at least 10 minutes.

2. Once soaked, first, make a paste of mustard seeds and poppy seeds with green chilli and salt.

3. Then make a smooth paste by adding yogurt.

Boiling Eggs:

1. Boil the eggs with 1 tsp oil, until the eggs are hard-boiled (hardly take 10-12 mins). 

2. Once done, soak the eggs in cold water (water at room temperature), and peel them once cooled down.

3. Cut the eggs lengthwise and keep them aside.

Marinating Boiled Eggs:

1. Put the prepared spice mixture (mustard seeds, poppy seeds, green chilli, yogurt/curd paste) in a heatproof dish or steel tiffin box.

2. Add 1 cup(regular cup) of water. Mix well with the mixture.

3. Mix 1/4 tsp turmeric powder and Drizzle with 2 tbsp of mustard oil. Mix well.

4. Then put the boiled eggs (cut into halves) into the mixture and coat to ensure they are evenly covered.

5. Then arrange the 3 slit green chilies on top.

6. Close the tiffin box lid to seal it tightly or cover the heatproof dish with aluminum foil.

Steaming the Eggs:

1. Put a pan on the stovetop, pour 1 cup of water into the pan, keep a hot pot stand in it, and place the tiffin box or heatproof dish on it. Cover the pan with a tight lid. 

2. You can steam the eggs in a steamer or in a pressure cooker.

3. Steam the eggs in low heat for approximately 15-20 minutes until they are cooked through and the flavors are infused.

Garnish and Serve:

1. Once done, can garnish the Dim Bhapa with fresh coriander leaves, though I do not like it.

2. Serve hot with steamed rice for a wholesome Bengali meal.

Enjoy the delightful flavors of Bengali cuisine with this flavorful and healthy Dim Bhapa recipe. Adjust the spice levels to suit your taste preferences, and savor the unique combination of mustard, poppy seeds, yogurt, and steamed eggs in this classic dish.

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