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Preparation and steaming

Dim Bhapa Recipe – Bengali Steamed Eggs in Mustard Sauce

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Meta Description: Make classic Bengali Dim Bhapa in under 30 minutes! Hard-boiled eggs steamed in a pungent mustard, poppy seed, and yogurt sauce. Simple and authentic
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: Indian
Calories: 115
Ingredients Method Nutrition Video Notes

Ingredients
  

For theMustard-Poppy Paste:
  • 1 tbsp Yellow mustard seeds Shorshe
  • 1 tbsp Black mustard seeds
  • 1.5 tbsp White poppy seeds Posto
  • 2 Green chillies
  • 1 pinch Salt to prevent bitterness while grinding
  • 3 –4 tbsp Water for smooth grinding
For the Egg BhapaBase:
  • 4 Hard-boiled eggs halved lengthwise
  • 3 tbsp Plain curd / yogurt well beaten
  • 1/2 tsp Kashmiri red chilli powder for colour
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Sugar to balance sharpness
  • 2 tbsp Pure virgin mustard oil unheated
  • 3 –4 Whole green chillies slit lengthwise

Method
 

Prepare the Spice Paste:
  1. In a small grinder jar, combine the yellow mustard seeds, black mustard seeds, poppy seeds, 2 green chillies, a pinch of salt, and a splash of water. Blend into a smooth, fine paste and set aside.
    Mustard seeds and green chillies
Arrange the Eggs:
  1. Place the halved hard-boiled eggs cut-side up inside a clean stainless steel tiffin box.
    Boiled eggs prepared
Layer the Gravy:
  1. Pour the beaten curd evenly over the egg halves.
  2. Add the prepared mustard-poppy-chilli paste over top.
  3. Sprinkle Kashmiri red chilli powder, salt, and a pinch of sugar evenly across the dish.
  4. Drizzle the raw mustard oil over the ingredients.
Coat Gently:
  1. Using your fingertips, gently fold and spoon the marinade over the eggs so that every piece is thoroughly coated without dislodging the yolks.
Garnish & Seal:
  1. Tuck the whole slit green chillies into the sauce across the top. Firmly press down the lid of the tiffin box to create an airtight seal.
Steam:
  1. Pour 1.5 to 2 cups of water into a kadai or steamer.
    Preparation and steaming
  2. Place the sealed tiffin box into the water (ensure water comes up halfway and does not reach the rim of the lid).
  3. Cover the kadai with a lid and steam over medium flame for 12 to 15 minutes.
Rest and Serve:
  1. Turn off the heat and allow the tiffin box to rest in the pan for 5 minutes before handling. Carefully remove the container, pop open the lid, gently baste the warm mustard sauce over the eggs, and serve hot.
    Finished Dim Bhapa

Nutrition

Calories: 115kcalCarbohydrates: 4gProtein: 8gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 188mgSodium: 199mgPotassium: 116mgFiber: 1gSugar: 2gVitamin A: 263IUVitamin C: 3mgCalcium: 41mgIron: 1mg

Notes

  • Use fresh mustard paste for the best flavour.
  • Adjust green chillies and red chilli powder to taste.
  • Keep the steaming container covered and prevent water from entering it.
  • If adding raw potatoes, steam until completely tender.
  • Storage: refrigerate promptly and consume within 3–4 days.

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