Shorshe (Mustard) is much loved in the east, especially in Bengal. Egg in mustard curry or Dim Shorshe is best paired with roti/paratha or even with hot steamed rice.
1. Heat 2 tbs oil in a pan. Dip the halved eggs in the flour slurry and fry in oil. This process will enable the eggs to stay in place. Keep aside.
2. Heat remaining oil. Add the prepared paste, turmeric, green chili in oil and stir fry till oil separates from the paste.
3. Add the eggs, salt to taste, sugar and a little water to form a thick gravy. Garnish with coriander leaves
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