Quick and Easy Bengali Dim Bhapa recipe

Make a quick and easy Bengali Dim Bhapa recipe or bhapa dim recipe is a Bengali Steamed egg curry cooked in Shorshe Posto bata(mustard poppy seeds) gravy with 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 Chingri Bhapa or Bhapa Ilish 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

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.