If there’s one thing that’s constantly on the mind of every foodie, it is the craving for a delicious comfort meal. From a hot plate of khichdi to delectable bowl of egg curry, there are many dishes that make it to the list of comfort foods. The dish that’s particularly high on nutrition and taste as compared to other dishes is the Bengali egg curry. Eggs are high on protein and are replete with vitamins and nutrients. While there are many ways to incorporate eggs in your diet, we definitely recommend trying your hand at the tasty Bengali egg curry - Dim Shorshe - with us today! Dim means egg and shorshe means mustard seeds. This recipe uses both black and yellow mustard seeds with green chillies, giving it a slightly spicy pungent taste. Best served with steamed rice. An amazing recipe by Home Chef Alison, this egg curry is going to be a sure shot hit with everybody! 


Eggs - 6 Boiled

Black Mustard seeds - 1 tbsp

Yellow Mustard - 1 tbsp

Green chillies - a few

Mustard oil - 4 tbsp

Nigella seeds/ Kalonji - 1/2 tsp

Salt as per taste

Turmeric - 1/4th tsp

Chilli powder -1/2 tsp for curry


In a small bowl, mix the black and yellow mustard seeds with green chilli. Add water and soak for 15 mins. 

Grind the mustard and chilli mix in to a fine paste using a blender, and keep aside. 

Boil some eggs and once peeled, make some slits along the eggs. Now, sprinkle some salt, turmeric and chilli powder on the eggs. Coat the eggs well. 

Now in a wok, pour some mustard oil and fry the eggs. Take the eggs out and in the same oil, fry the nigella seeds and mustard paste. Add some salt and chilli powder. 

Next, put some green chillies in to the wok along with the eggs. Toss well and cook for a while. 

Relish this dish along with a hot plate of jasmine rice and salad. 

Pro tip - Cook the mustard paste well before adding the eggs