Dim Posto
Bengali egg curry with boiled eggs and poppy seed paste
Ingredients
- 4 boiled eggs
- 4 tbsp poppy seed paste
- 1/2 cup mustard oil you will probably not need that much
- 1 tsp nigella seeds
- 2- 4 green chillies
- 1/2 tsp sugar
- 2 medium sized oions finely sliced
- salt to taste
- 1 tsp turmeric powder
Instructions
- Make long 4- 5 slits on each egg. Smear them with salt and 1/2 tsp of turmeric powder.
- In a kadai, take 1.5 tbsp of mustard oil and gently fry the eggs till they have a mild golden colour.
- Take the eggs out and keep aside.
- In the same kadai, add nigella seeds and 2 green chillies. fry them till the onions have softened and have browned on the edges.
- Add 1/2 tsp of turmeic powder and 4 tbsp of poppy seed paste to this. Keep the heat low and mix the onions and the turmeric powder.
- Bring the heat to a medium and stir for half a minute. Add a cup of warm water and salt to taste and let it simmer. Add the eggs to this and coat the eggs with the poppy seed paste.
- Then add 2 tbsps of mustard oil and a few split green chillies. Stir gently and then cover and cook for 3 minutes.
- Once it is done, remove the cover and stir. Check you seasoning and add some more mustard oil if you want.
- Turn off the heat and serve dim posto with steamed rice.