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.