Dim Posto (Egg in Poppy seeds Gravy - Bengali Style)

          For all the Egg lovers, want to cook an Egg Curry in a different way?  Then try "Dim 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 flavor and with minimum of ingredients. Relish this delicacy with hot steamed rice, luchi (poori), paratha or roti. You may also try with jeera rice, pulao, plain biryani, naan, kulcha or tandoori roti. So check out the step by step pictorial recipe to prepare this Bong delicacy.


         

         Bengalis are obsessed with poppy seeds. It is a must in each and every Bengali household. This versatile seed can be made use of to prepare various dishes - both veg. and non-veg. It will take your dish to an entirely new level.

         Relishing poppy seeds is a luxury to me. 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. can also be prepared.

 

           Note - In this recipe, I made use of sesame seeds instead of poppy seeds as the latter is unavailable at my place of residence. 

          

          

• 4 eggs, boiled & cut into halves
• 3 tbsp. + 1 tsp. mustard oil
• 1 dry red chili, broken
• 1/2 tsp. nigella seeds 
• 1 onion, sliced
• 1 tomato, sliced
• 1/3 cup sesame seeds / poppy seeds
• pinch of red chili powder
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 3 green chilies, half slit
• 1 tbsp. coriander leaves, chopped (opt)

            Marinate the eggs with a pinch of salt, turmeric powder and red chili powder for 5 minutes. 

            Grind the sesame seeds / poppy seeds to a fine paste by adding some water.

            Heat oil in a pan and fry the marinated eggs till light brown. Keep aside. 

           Temper the same oil with dry red chili and nigella seeds. Sauté for a few seconds. 

           Add the sliced onion, salt to taste and turmeric powder. Stir fry till they turn slightly brown in color. 

           Now add the sliced tomatoes and continue to sauté till they are mashed.

           Then add the ground paste and slit green chilies. Sauté on a low to medium till the oil separates. 

           Add 3/4 cup water and simmer, covered, till the gravy is slightly thick. Switch off the flame.

           Now add the fried eggs and gently mix with the gravy. 

           Pour 1 tsp. raw mustard oil and garnish with chopped coriander leaves. 

           Serve with hot steamed rice, poori or paratha. You may also try with jeera rice, pulao, plain biryani, naan, kulcha or tandoori roti.

Heat oil in a pan & fry the marinated eggs till light brown. Keep aside. 

Temper the same oil with dry red chili & nigella seeds. Sauté for a few seconds. 

Add the sliced onion, salt to taste & turmeric powder. Stir fry till they turn slightly brown in color. 

Now add the sliced tomatoes & continue to sauté till they are mashed.

                  Then add the ground paste & slit green chilies. 

                   Sauté on a low to medium till the oil separates. 

Add 3/4 cup water & simmer, covered, till the gravy is slightly thick. Switch off the flame.

                Now add the fried eggs & gently mix with the gravy. 

                Pour 1 tsp. raw mustard oil.

                    Garnish with chopped coriander leaves. 

                 Serve with hot steamed rice, poori or paratha. 

You may also try with jeera rice, pulao, plain biryani, naan, kulcha or tandoori roti.