About The Author
Hello! From Chuchura (in Hooghly District) and a foodie, I created this blog with a mission to preserve the food of the land; with a message to encourage and promote clean and real food. I hope you enjoy and gain out of this blog, happy reading!
Looking forward to read and hear your feedback.
Dim Bhapa is another quick and easy recipe that you can cook when you are short on time or low on energy, but wish to not order outside.
If you can boil a couple of eggs, crush them into the mustard gravy, you will have a creamy and more flavorful dish, one that has the pungency of the mustard, the creaminess of the egg yolks and deliciousness of the poppy seeds
This is an excellent easy and quick dish for people who do not eat meat but eat eggs.
Dim Bhapa Recipe
Note
The equipment & ingredient quantity provided in this recipe is to assist you in cooking this dish. Feel free to experiment with your ingredients. Remember that we all have different set, size & shape of kitchen tools in our pantry.
Equipment
- Sauce Pan
- Tiffin Box
- Spoon
- Mixer Grinder
Ingredients
- 4 pc eggs
- 3 tbsp white mustard seeds or 1.5 tbsp black mustard seeds
- 3 tbsp poppy seeds
- 1 tbsp grated coconut or coconut powder optional
- 1 tbsp mustard oil
- 1 tsp turmeric powder
- 3 pc green chilies
- 1 tbsp sugar
- salt to taste
- water
Instructions
Preparing the Dim Bhapa Recipe Marinade
- Soak the mustard and poppy seeds in water for 20 minutes
- In a mixer-grinder, prepare a fine paste of the soaked mustard seeds and poppy seeds
- Boil the eggs for 6-8 minutes on high flame.You will need hard boiled eggs
- Take a tiffin box and pour the mustard seeds and poppy seeds paste
- Add the turmeric, slit chilies, salt, sugar, mustard oil and coconut powder
- Give it a nice whisk with a spoon to mix all the ingredients uniformly
- Add the eggs in the tiffin box after de-shelling them
- Take spoonfuls of the marinade and pour over the eggs
- Close the lid of the tiffin box
Cooking the Dim Bhapa Recipe
- In a sauce pan or pressure cooker, put in the tiffin box
- Add water so that the level of the water does not rise more than 40% of the tiffin box
- Cover the sauce pan or pressure cooker to prevent the steam from escaping
- Switch on the flame and let the steam cook for 15 to 20 minutes
- Once done, switch off the flame and very carefully take the tiffin box out of the sauce pan or pressure cooker. Remember that it will be very hot and hence you should exercise extreme caution during this step
- Serve hot with rice
Notes
- Coconut is optional. Adding coconuts increase the flavor of the dish. While I understand that grating coconut may not be possible for everyone, you can get coconut milk or coconut powder in the grocery stores. If you are using coconut powder, 1 tbsp is sufficient. If you are using coconut milk 1/3 cup will do good for 2 servings
- You can use a mix of black and white mustard seeds, or only black mustard seeds, or simply white mustard seeds, based on what is available in your pantry. Remember, black mustard seeds have greater pungency than white mustard seeds
- Turmeric adds a beautiful yellow color to the final result. You may however skip it if you want a white gravy
- Use mustard oil for the maximum flavor
- If you do not like mustard, you can only use poppy seeds. Increase the amount of poppy seeds and it will turn out equally positive minus the pungency of the mustard
The recipe is very uncommon and rarely cooked in Bengali homes today. It’s cousins include paturi where the fish is similarly marinaded and wrapped in a banana leaf.
However, the closest and most popular dish to this would be the ilish bhapa or hilsa bhapa or for that matter any fish bhapa where the eggs are replaced with fish.
Do give this recipe a try during those weekday evenings, when your body needs food and your mind craves for deliciousness.
I add a spoon of cow milk. Adds a nice flavor
Thanks for sharing.
Thank you for this recipe, it was a nice twist on the fish/prawns preparation I usually make.
I made the recipe with mustard powder only (you may want to update the recipe for mustard/poppy only variations) – I enjoy the pungency of the mustard, so added 4 tbsp.
The suggestion to add crushed eggs was also good. I added some leftover tofu instead and that worked well too.
I did not add coconut milk as that did not seem authentic to the recipe (in my experience).