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Equipment:
• Sauce Pan
• Tiffin Box
• Spoon
• Mixer Grinder
Ingredients:
• 6 pc eggs
• 4 tbsp white mustard seeds or 1.5 tbsp black mustard seeds
• 4 tbsp poppy seeds
• 2 tbsp mustard oil
• 4 pc green chilies
• salt to taste
• water
• Curd 100 gm
Preparing the Dim Bhapa Recipe Marinade:
1. Soak the mustard and poppy seeds in water for 20 minutes
2. In a mixer-grinder, prepare a fine paste of the soaked mustard seeds and poppy seeds
3. Boil the eggs for 6-8 minutes on high flame. You will need hard boiled eggs
4. Take a tiffin box and pour the mustard seeds and poppy seeds paste
5. Add the slit chilies, salt, sugar & mustard oil
6. Give it a nice whisk with a spoon to mix all the ingredients uniformly
7. Add the eggs in the tiffin box after de-shelling them
8. Take spoonful's of the marinade and pour over the eggs
9. Close the lid of the tiffin box
Cooking the Dim Bhapa Recipe:
1. In a sauce pan or pressure cooker, put in the tiffin box
2. Add water so that the level of the water does not rise more than 40% of the tiffin box
3. Cover the sauce pan or pressure cooker to prevent the steam from escaping
4. Switch on the flame and let the steam cook for 15 to 20 minutes
5. Once done, switch off the flame and very carefully take the tiffin box out of the sauce pan or pressure cooker. Remember that it will be very hot and hence you should exercise extreme caution during this step
6. Serve hot with rice
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