For all the Egg lovers, want to cook an Egg Curry in a different way? Then try "Dimer Posto" - a traditional Bengali style Egg in poppy seeds gravy. Very easy and simple, it is cooked in mustard oil for an authentic touch and flavour and with minimum of ingredients. Relish this delicacy with plain steamed rice, jeera rice, pulao, plain biryani, naan, kulcha, tandoori roti or just plain chapati.
Relishing poppy seeds is a luxury to me. So I try to make full use of it during my visit to India. Apart from the usual Aloo Posto, Onion Posto, Potol Posto (Parwal), Jhinge Posto (Ridge Gourd), Chingri Posto (prawns), etc, Egg Posto is also a yummy dish which I am sure you will give it a try. In fact, you can go ahead and prepare any recipe with poppy seeds paste. It will take your dish to an entirely new level.
- 2-3 eggs, boiled & cut into half
- 2-3 tbsp. mustard oil
- 1/2 tsp. nigella seeds (kalonji)
- 1 onion, chopped
- 1/3 cup poppy seeds
- 2-3 green chilies
- pinch of red chili powder
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. raw mustard oil
- 1 tbsp. coriander leaves, chopped
Marinate the eggs with a pinch of salt, turmeric powder and red chili powder for 5 minutes. Grind the poppy seeds and 1 green chili to a fine paste by adding some water.
Heat oil in a kadai / pan and temper with nigella seeds. Saute for a few seconds. Add the chopped onions and fry till light brown.
Then add the ground paste, salt, turmeric powder and remaining green chilies (slit). Saute on a medium flame for some time.
Add 1 cup water and simmer, covered till the gravy is slightly thick. Add the raw mustard oil and give it a stir.
Pour the gravy in a serving dish and arrange the fried eggs over it. Sprinkle some chopped coriander leaves.
Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, kulcha, tandoori roti or just plain chapatti.