Dim Bhate is a yummy Bengali egg recipe made with boiled and mashed eggs, mixed with finely chopped onions and salt and topped generously with mustard oil (shorsher tel), which adds a depth of flavour to this simple dish. You just mix this mashed egg dish with plain rice and relish it! That’s my favourite way to enjoy mashed eggs.
Dim Bhate Bengali Recipe:
Mashed boiled eggs, seasoned with salt and mixed with chopped onions and mustard oil – onions and mustard oil are a classic Bengali combination which ties the dish all together. Egg mash made with a few everyday ingredients, is an easy delicious side-dish that you can savour in every bite. Mustard oil lends the egg mash an extra pop of flavour.
- For the Bengali Dim Sheddo, take 3 fresh eggs in a saucepan. Fill the pan with water, upto 1 inch over the eggs.
- Heat the saucepan over high heat and bring the water to a rolling boil.
- Boil the eggs for 8-10 minutes.
- Remove the saucepan from the stove and strain the water. Immerse the eggs in cold water.
- Next gently tap the boiled eggs against any hard surface and carefully peel away the shells.
- Then rinse the eggs under running cold water so as to remove any bits of shell still left. Pat dry and keep aside.
- Take one medium onion. Peel, wash and slice it finely. Chop a green chilli finely.
- Now take the boiled and shelled eggs in a bowl and roughly mash them.
- Then add the chopped onion, green chilli, salt and mix well.
- Blend in mustard oil.
- Serve Dim Bhate with plain rice and slit chillies.
- If you are searching for more boiled egg recipes, then do check out Chilli Eggs Glazes with honey.
Mashed Boiled Eggs Bengali Style Recipe details below:
Dim Bhate - Bengali Mashed Boiled Eggs
I love eggs and Dim Bhate is the simplest and tastiest dish ever! Mashed eggs with chopped onions and mustard oil is richly savoury and takes the dish to a whole new level.
Servings: 4
Calories: 106kcal
Ingredients
- Eggs – 3
- Onion – 1 medium
- Mustard Oil - 1 ½ tsp
- Salt – ¼ tsp
- Green Chilli -1
Instructions
- To make boiled and mashed eggs Bengali style, take three eggs in a saucepan.
- Fill the pan with enough water to cover the eggs.
- Boil the eggs for 10 minutes.
- Remove the boiled eggs and dunk them in cold water.
- Tap the eggs gently against a hard surface and peel the egg shells.
- Take the peeled eggs in a bowl and mash them well.
- Put in the chopped onion, chilli and add a dash of salt. Mix well.
- Then drizzle mustard oil on top and gently blend.
- Serve Bengali Mashed Eggs with steamed rice.
