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> Bengali style-dim sorshe(eggs in mustard gravy) Recipe
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BENGALI STYLE-DIM SORSHE(EGGS IN MUSTARD GRAVY) Recipe | | Main Course Recipe by Sreemanti |
| | INGREDIENTS | Tomatoes-1(Grind to paste)
Chiilies-4 to 5
Salt to taste
Sugar just a pinch
Mustard Oil-4 to 5 Table spoon
Turmeric powder-1 tea spoon
Red chilli powder -1 tea spoon
Garam masala- 1 tea spoon
Bayleaf-1
Coriander leaves-to garnish | | METHOD | 1.Boil eggs and cut into halves
2.Grind coconut and poppy seeds with 4 chillies to a smooth paste adding little water
3.To the coconut and poppy seed paste mix the mustard paste
4.Now in pan(kadai) add mustard oil and wait fumes come out
** Mustard oil has to be steaming hot else it will leave a strong smell
5.Mix 1/2 teaspoon each of turmeric and red chilli powder.
To this mixture dip the egg halves and fry the eggs in oil till it is slightly brown
6.Take the eggs out
7.Sim the gas (as oil will be very hot by now)-add a bay leaf, onion paste and 2 tea spoon ginger garlic paste
7.Once oil separates add a chilli and tomato paste
8.Add the poppy, coconut and mustard paste
9.Mix well, add turmeric, red chilli powder
10.Add salt as required and a pinch of sugar
* Sugar does not make the dish sweet, just adds color
11.Add the eggs, mix well
12.Add Little water to make a nice gravy and add garam masala
13.Let it cook for 5 mins, turn off the gas
14.Add coriander leaves to garnish |
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