How to Make Bengali Eggs In Mustard Sauce (Dim Shorshe) || Bengali Food

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. SUBSCRIBE to my Channel here - https://www.youtube.com/channel/UCUG_NAYa3AD-cFG4P2VGr_w?sub_confirmation=1 Follow Ananya Banerjee on Social Media :- Facebook: https://www.facebook.com/ananyabanerjeeframes/ Twitter: https://twitter.com/artyananya Instagram: https://www.instagram.com/ananyaban/?hl=en Ingredients: ½ cup of Paste made of coconut, mustard, green chillies ½ tsp turmeric powder 2-3 green chillies 2-3 eggs boiled and cut into half Slurry made out of dissolving 2 tsp flour in 3 tbs water 1 tsp sugar Salt to taste 4 tbs Mustard oil Method: 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 chilli 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 You can also check out other Shorshe recipe: Shorshe Murgi: https://goo.gl/ZBGgdp Mango Kashundi: http://bit.ly/1RzqGj6