Dim Posto / Egg Curry with Poppy Seeds / Bengali Egg Gravy


I always like to try innovative and fusion recipes most of the time. However, I have a natural inclination towards traditional Indian recipes. Especially non-vegetarian recipes. I always wonder at how the same ingredients are used to make "the curry" which has been a common dish across india, but slightly differs from place to place.

This time, I tried Dim Posto - A bengali style egg curry with poppy seeds. This was first introduced to me through one of my colleague from Kolkata and then later I adapted it from here as this recipe won everybody's heart at home.

The curry looks pale yellow in color with nice reddish white eggs on top of it. but, since I shoot my pictures in JPEG, it gave me a nice yellow color in pictures. So don't complain if your curry turns out to be pale yellow. :-)

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 20-30 minutes
Serves: 3-4


Ingredients:

For the poppy seeds paste:

Poppy seeds – ¼ cup
Hot water – ½ cup
Green chilli – 2 nos.,

For marinating the eggs:

Eggs – 3 nos.,
Red chilli powder – ¼ teaspoon
Turmeric powder – ¼ teaspoon
Salt – to taste

For the gravy:

Oil – 2 tablespoons + 1 teaspoon
Green cardamom – 4 nos.,
Bay leaves – 1 small leaf
Cinnamon – 1 stick
Cloves – 3 nos.,
Dry red chillies – 2 no.,
Red onion – 2 no., medium size, finely chopped
Ginger garlic paste – 1 and 1/2 teaspoons
Turmeric powder – a generous pinch
Red chilli powder – 1 teaspoon (adjust as per taste)
Salt – to taste
Water – 1 and ½ cups

Method:

For poppy seeds paste:

1) Soak poppy seeds in ½ cup of hot water for an hour.
2) After an hour, add green chilli and grind it to a smooth paste along with the water. It takes 4-5 minutes depends on how well the seeds are soaked and the type of mixer grinder.
3) Keep aside.

For marinating the eggs:

1) Hard boil the eggs for 10 minutes. Peel off the shell and cut it into 2 halves.
2) Spread them in a plate. Sprinkle salt, turmeric and red chilli powder.


3) Carefully coat the masala to all the egg slices.
4) Keep aside for 15 minutes.

For the gravy:

1) Heat 1 teaspoon of oil in the pan. Place the eggs in the pan, keeping yolks downwards. Fry carefully for few seconds. Transfer to a plate.
2) In the same pan, Heat remaining oil. Add green cardamom, cinnamon, bay leaves and cloves. When it starts leaving nice aroma, throw red chillies. Make sure not to burnt it.


3) In few seconds, add onion. Saute till it becomes soft and starts to ooze out oil.
4) Add ginger garlic paste and continue sauteing till  the raw smell goes.
5) Add salt, turmeric powder and red chilli powder. Keep in mind that we have already added green chilli to the poppy seeds paste and couple of dry red chillies during the seasoning of this gravy.
6) Saute for 3-4 minutes. Save ½ cup of water and add remaining water to the pan. Mix well.


7) When the water added slowly warms up, add the ground poppy seed paste to the dish. Use the saved ½ cup water to rinse the mixie and pour it to the gravy. Mix well.


8) Let it boil nicely. Cover using lid and cook again for few minutes.
9) When the gravy reaches the desired consistency, place the eggs carefully with the sliced halves facing top.


10) Do not mix the gravy once the eggs are added. Serve with Steamed rice. We enjoyed it with Veg Pulao.


Notes:

1) Take extra care while adding red chilli powder. The green chillies and dry red chillies I used are very mild and hence I added 1 teaspoon red chilli powder. Please adjust it while cooking. It is a spice gravy not very spicy gravy.
2) Marinating eggs gives them a nice color and flavor.
3) Instead of soaking in hot water, the poppy seeds can be soaked in normal water overnight.

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1 comments:

Spicy and tempting egg curry

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