Spicy Dim Posto Curry

Posto or poppy seeds are a favorite and common cooking ingredients for Bengalis. Bengalis use this posto or poppy seeds in many recipes and I can bet, you will love all the recipes that includes this amazing seeds. Though Dim Posto is not a common or regular item, but this will definitely make your breakfast or lunch great and delicious. You can have Spicy Dim Posto Curry with steamed rice, chapatti, roti and even with parathas. In this recipe my mother use sesame seeds paste, though it is optional.

SPICY DIM POSTO CURRY

Servings: 2

Ingredients:

Eggs (Dim) – 4 

Turmeric powder – 1 tbsp

Chilli powder – 1 tbsp

Kashmiri Red Chilli powder – 1 tbsp

Green Chilli – 4 to 5

Dry Whole Red Chilli – 2

Cardamom – 5

Cloves – 4

Cinnamon stick – 1” size

Salt – for marinate (1/2 tbsp) and for cooking (as per taste)

Poppy seeds – 3 to 4 tbsp, soaked in hot water for 30 to 40 minutes

Onion – ¾ th cup or 1 medium, chopped

Ginger / Garlic paste – 1 and half tbsp.

Mustard Oil – 4 tbsp

Preparation:

Take poppy seeds and green chilli in a bowl and soak them with warm water for 30 to 40 minutes.

Grind the poppy seeds and green chilli with the help of Stone Grinder as shown in my photo to make a smooth psate. Keep it aside.

Boil the eggs, peel and cut into half. Marinate the egg pieces for 15 minutes by rubbing with turmeric powder (1/2 tbsp) and salt (1/2 tbsp) evenly all around the eggs.

Onion needs to be chopped and keep aside.

Take some oil (2 tbsp) and place the eggs with yolk side down, fry for few seconds and turn the other side of the egg pieces and fry till it becomes golden brown. Once it is done remove the egg pieces and keep them aside.

Add more oil (1 tbsp), heat the oil, then add dry whole red chilli, cardamom, cloves, cinnamon stick. Fry all the whole spices for a minute.

Add chopped onion, sauté for 2 to 3 minutes till the onion becomes soft.

Add ginger/garlic paste and sauté for another 30 seconds.

Then add chilli powder, Kashmiri red chilli powder, turmeric powder and again fry the spices for few seconds.

Add water (as per requirement of gravy, but don’t add too much of water as the gravy needs to thick), stir continuously for few minutes (3 to 4 minutes) and allow the gravy to boil.

Add poppy seeds paste, mix it with the gravy in medium flame and wait till the gravy reaches it’s desired consistency.

Place the fried eggs with yolk side up and cook for few minutes in low flame.

Finally add raw mustard oil (1 tbsp) all around the gravy, cover the lid and cook for few minutes in low flame.

Switch off the oven and transfer it to serving bowl.

Serve this Spicy Dim Posto Curry with steamed rice, chapatti, roti or even with parathas.