“Hey lunch will be Dim Bhapa and Bhat! You can make some Begun Bhaja and there’s some leftover Sona Moong Daal. We are good to go I suppose!” I told Mehebub last Sunday. Needless to say, he was hoping for some Mangshor Jhol and I was not ready to cook the meat separately for us apart from the meal I was cooking for Direct from Debjanir Rannaghar platter. Hoping for a bit better dinner he asked “what’s for dinner?” and I replied ” Bhat and Dim Bhapa!” By then he was horrified and we decided that he will make some luchi and I’ll make some Aloo chorchori for dinner. The Bhapa Dim will be my working lunch the next day. Though we ended on ordering fried chicken from KFC as both of us were not in a mood to cook anything.
Dim Bhapa with Haas er Dim aka Duck Egg!
What I didn’t inform Mehebub was the bhapa was cooked with Haas-er dim aka Duck egg. Basically, it was Haas er Dim Bhapa or steamed duck egg. He does not like mustard-based gravies much while both I and pasta love anything and everything with mustard. Needless to say, bhapa is the mother’s and daughter’s favorite. We purchased around 30 duck eggs for the order of Sunday and I utilized 22 for the same and ended on making our beloved bhapa with the duck egg. I must say the lunch was super satisfactory for both I and Pasta and Mehebub had Haas er dim er mamlet (read Bengali Omelette fried with mustard oil).
The perfect recipe for Bhapa Dim!
Well, this is not a family recipe! Almost every eggetarian Bangali cooks Bhapa dim with mustard paste and we are no exception. Along with the mustard, I prefer to add some coconut paste and yogurt to make the gravy more flavorful. In addition, I use little Posto Bata to make it more delicious. Mustard oil is a must and so is green chili. I prefer to use duck egg however, you can for sure use a regular egg.
My love for anything with Shorshe! Is it true?
I am a true blue ghoti! What else can you expect from me? I love my portion of rice with the rich, thick mustardy gravy cooked with either animal protein or veggies and even with cottage cheese aka chana. Needless to say, my blog is having several recipes of mustard-based dishes. I will be sharing the recipe links below!
Bhapa, the quintessential Bengali delicacy!
Bhapa stands for steamed. In Bengali households, we steam veggies, chicken, mutton, egg, and most importantly fish and seafood and also Chana to make various types of Bhapa. We even make Bhapa shondesh which is a dessert. The savory items mostly call for mustard paste. We mostly take the mixture of protein and species in a metal box which we adorably call tiffin box and then steam the same over the water bath to make our favorite bhapa!
Here’s the recipe of Haas er Dim bhapa aka Bhapa Hanser Dim from Debjanir Rannaghar!
Print
Haas-er Dim Bhapa | Bengali Bhapa Dim | Duck Egg Bhapa
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 3 People
Description
Dim Bhapa aka Bhapa Dim is a quintessential Bengali delicacy prepared by steaming boiled egg with mustard and a few selected spices.
Ingredients
- 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.
Instructions
- [url href=”undefined”]
[/url] - Hard-boil Duck egg and remove the skin once the eggs are done.
- Soak mustard seed in lukewarm water along with 1/2 tsp. salt for 15 minutes.
- Soak Poppyseed aka Posto as well in lukewarm water separately.
[/url]To make Dim Bhapa over gas-stove:
- 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 1/3 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.
To make Bhapa Dim in Microwave:
- 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.
Notes
Instead of a Duck egg, you can use a normal poultry egg or organic egg.
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.
- Category: Egg
- Cuisine: Bengali
Nutrition
- Serving Size: 120g
- Calories: 467
- Sugar: 3.5g
- Sodium: 1002mg
- Fat: 39.4g
- Saturated Fat: 10.2g
- Carbohydrates: 7.3g
- Fiber: 1.8g
- Protein: 21.1g
- Cholesterol: 1239mg
Recipe Card powered by
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 dolonchttrj@gmail.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!
Spread the love
28
