Dim Bhapa with Haas er Dim aka Duck Egg!
The perfect recipe for Bhapa Dim!
My love for anything with Shorshe! Is it true?
Bhapa, the quintessential Bengali delicacy!
Here’s the recipe of Haas er Dim bhapa aka Bhapa Hanser Dim from Debjanir Rannaghar!
- Serves: 3 People
- Serving size: 120g
- Calories: 467
- Fat: 39.4g
- Saturated fat: 10.2g
- Carbohydrates: 7.3g
- Sugar: 3.5g
- Sodium: 1002mg
- Fiber: 1.8g
- Protein: 21.1g
- Cholesterol: 1239mg
- Haas er Dim/ Duck Egg: 6
- Yellow Mustard Seed: 2 Tbsp.
- Black Mustard Seed: 2 Tbsp.
- Coconut Paste: 4 Tbsp.
- Plain Yogurt: 3 Tbsp.
- Green Chilli: 6
- Poppy Seed/ Posto: 1 Tbsp.
- Turmeric Powder: 1 Tsp.
- Red Chilli Powder: 1 Tsp.
- Salt: to taste
- Mustard Oil: 3 Tbsp.
- Hard-boil Duck egg and remove the skin once the eggs are done.
- Soak mustard seed in lukewarm water along with ½ tsp. salt for 15 minutes.
- Soak Poppyseed aka Posto as well in lukewarm water separately.
- Take a deep bottom pan and boil 3 cups of water.
- Now make a paste of the mustard along with 2 green chilies.
- After that strain the mixture and discard husk.
- In addition, make a paste of Poppyseed.
- In a container take the mustard paste along with, Posto bata aka Poppy seed paste, Coconut Paste, Plain Yogurt, Turmeric Powder, Red Chilli Powder, and also salt.
- Add 2 Tbsp. Mustard oil and mix to make a smooth paste.
- Add green chili slits and also 1 cup of water to make the mixture runny.
- Now add boiled eggs so that the eggs are covered with the gravy.
- I prefer to use half of the egg whole and I cut the rest of the eggs in half and then use those.
- Place the lid to seal the container.
- Place a stand inside the deep-bottom pan which is having the boiling water.
- Now place the container with the egg over the stand.
- There should be ⅓ water inside the pan which must cover halfway through the container.
- Cover the pan with a lid and cook over a slow flame for 20 minutes.
- Switch the flame off and wait till you can handle the container with your hands.
- It is better to open the container at least after 20-30 minutes.
- Top the bhapa with 1 Tbsp. Mustard oil and give a thorough mix.
- Take the mixture in a microwave oven safe container with a lid.
- Take a bigger bowl and pour 2 cups of water.
- Place the container.
- Microwave the bhapa for 20 minutes on 60% heat.
- To serve!
- Serve it hot with steamed rice.
You can skip both coconut and yogurt or can use either of these.
Posto bata aka Poppy seed paste is also optional however, Dim Posto bhapa is a must-have if you like posto!
Instead of mustard paste, Kashundi can also be used to make bhapa.
Bengali Mustard-based recipes from Debjanir Rannaghar!
- Sheemer Jhal (also known as Bengali Shorshe Sheem or Broad Bean Curry with Mustard Paste)
- Shorshe Bata diye Parshe Macher Jhal (also known as Mullet Fish in Mustard Gravy)
- Aloo Chingrir Shorshe Bata Diye Jhal (Also known as light Mustard based curry with Prawn and Potato Wedges)
- Shorshe Bata Diye Macher Jhal (also known as Bengali style Fish in Mustard-based Curry)
- Ilish Macher Sorshe bata diye Jhal (also known as Hilsa Fish in Mustard Gravy| Ilish er Shorshe Jhal or Shorshe Ilish)
- Chana Bhapa (Also known as Bengali Paneer Bhapa)
- Lau Patay Ilish Paturi (also known as Lau Patay Ilish Bhapa)
- Bhapa Chingri (also known as Bengali Chingri Bhapa)
- Bhapa Ilish (also known as Steamed Hilsa Fish or Ilish Bhapa)
- Aam Kasundi (also known as Bengali Style Mustard and Mango Sauce)
Have you tried the Bengali Haas-er Dim Bhapa recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on email@example.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here’s the Bhapa Dim Pin for your Pinterest Board!