Tuesday, 31 December 2013

Shorshe dim (egg curry in a mustard sauce)

About the food:

 A Long time ago, I was adventurous to try a new recipe of chicken curry with mustard sauce. The result was devastating. But not without a cause. During that time,I was a new bride, trying to impress my in-laws with my passion and expertise in cooking. Passionate I was about cooking, but that could not overcome my naivete. The measurement of the white and black mustard seeds went horribly wrong ( during that time there was no access to internet to seek advice), and the effect of heat from the dish found my guests either in tears or hiccuping or panting or rushing to the washroom. Since that shock, I stayed far away from the mustard sauce. But the other day, when I was absolutely bored with the mundane daily cooking, I thought of trying this recipe, but was extremely cautious about the proportions of mustard seeds. And to my delight, it turned out to be absolutely delicious, and definitely it would be in the table for my next round of guests.

Preparation time: 10 mins
Cooking time: 30 mins
Serves 4

4-6 medium or large eggs.
1 small bowl onion paste
1 tablespoon ginger paste
1/2 tablespoon garlic paste
3-4 green chillies, slitted in half from the middle (if you like it hot)
1 pinch of turmeric powder
vegetable oil
5 tablespoon white mustard seed
3 tablespoon of black mustard seed ( you can vary the proportions of black and white mustard seeds, depending on how much heat you want. Remember, the black mustard seeds are much hotter that the white ones)
1/2 cup double cream
salt to taste


1. Hard boil the eggs and take the shells off. Heat 2-3 tablespoon of oil in a pan, and fry the eggs, until lightly golden. It would take about 2-3 minutes. Put them aside.

2. Mix the mustard seeds, mix a little water to it and grind them to a thick paste. You can also dry grind them to a powder, and mix water, little at a time, to make the paste. put a pinch of salt, and set it aside for about 10minutes. 

3. In the same pan, add 2 more tablespoon of oils, and once the oil is hot, add the green chillies, and the onion paste, and keep on cooking on a medium flame. Stir often, as the onion might stick to the pan. This part takes long, about 12 minutes or more, until the onions are brown and the oil separates out. You might add some more oil if the the onion become very dry. Add the ginger and garlic pastes after 5 minutes of adding the onion paste. Add turmeric powder and salt.

4. Once the paste separates out, add the mustard paste. Add 1 cup of water, mix and  gently bring it to simmer. The sauce should be a little thick. Add the double cream and mix well. Add the eggs to the pan, simmer for 1 minute, and pour in serving bowl.

4. Best served with hot plain rice.

1 comment:

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