Dim Bhapa is a traditional Bengali dish of hard-boiled eggs steamed in a piquant, creamy mustard-coconut gravy. The eggs are gently simmered in the spiced curd mixture until they absorb the rich flavours. Redolent of zesty mustard oil, hot green chillies, and aromatic coriander, this protein-packed dish makes a satisfying lunch or dinner. The cooking time is short, but you'll need to plan ahead to hard-boil the eggs.
Sunrise tip: For an even richer gravy, add a splash of thick coconut milk instead of water along with the grated coconut. This will make the sauce more luscious.
Time: 5 minutes
In a small bowl, mix the Sunrise Shorshe Posto Powder with 2 tbsp water to form a smooth paste. Let it stand for 5 minutes to allow the flavours to develop.
Time: 5 minutes
Grease a small steel bowl or heat-safe container with 1/2 tbsp mustard oil. Add the Sunrise Shorshe Posto Powder paste, grated coconut, curd, and salt. Stir well to combine into a thick gravy. Splash in 1-2 tbsp water to adjust the consistency if needed.
Time: 10 minutes
Gently place the hard-boiled eggs into the gravy. Fill a deep pan halfway with water and bring to a gentle boil. Carefully place the prepared steel bowl with the egg mixture in the centre of the pan. Spoon the gravy over the eggs. Drizzle with the remaining 1 1/2 tbsp mustard oil. Arrange the slit green chillies on top. Cover the pan with a tight-fitting lid and steam the eggs on medium-low heat for 10-12 minutes. The gravy will be bubbling and aromatic.
Time: 2 minutes
Remove the pan from the heat. Carefully lift out the bowl with the steamed eggs. Garnish with plenty of chopped coriander leaves. Serve the Dim Bhapa piping hot with freshly steamed rice.
Side Dish: Crispy begun bhaja (fried eggplant slices) or aloo bhaja (spiced potato fry)