Ingredients
- 6 Eggs
- 100 g posto dana / poppy seeds / Khuskhus
- 8 green chilies
- 4 onions medium
- 1 tomato large
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoon salt
- 7 tablespoon mustard oil
Instructions
- Bring water to a boil and add a teaspoon of salt.
- Once the water is boiling, add the. After boiling the eggs for eight minutes, turn off the heat. After that, throw away the water and let the eggs soak in ice water for five minutes before peeling and peel the eggs.
- Then cut slits in the eggs to prepare them for dim posto curry.
- To prepare the Bengali egg curry with poppy seed paste, begin by creating posto bata.
- Add 3–4 green chillies and 100g of dry posto to a blender jar, then dry grind.
- After the initial grind, fill the jar with 6–8 tablespoons of water to create a smooth paste.
- Now take four medium onions and cut them into slices after removing the skin.
- Take a large tomato and roughly chop it.
- Next, cut four or five green chillies into strips, as I did.
- In a pan, heat five tablespoons of mustard oil.
- When the oil is hot, add the sliced onions and sauté them until they get a deep pink colour; do not overcook them.
- Now thoroughly mix in the chopped tomatoes and green chillies.
- At this stage, maintain a medium flame, keep stirring, and cook until the tomatoes become tender.
- While cooking, add two to three tablespoons of water to keep the curry moist. This phase will take three to four minutes on a medium flame.
- Now thoroughly mix in one teaspoon each of salt, turmeric powder, and red chilli powder.
- After that, add the poppy seed paste, or posto bata.
- Mix thoroughly after adding it, then fry for one minute.
- Add half a cup of water and cook for a miute.
- After the gravy has begun to boil, add the boiled eggs, stir, and simmer for two minutes straight over low heat without a lid.
- Now I've washed the grinder jar with two cup of water and added it to the pan.
- You will notice that there is no longer any raw smell after adding the water and cooking on low heat for 4-5 minutes.
- The gravy will thicken, oil will float on top, and the dim posto will emit a rich, nutty aroma.
- Add 1 or 2 tablespoons of mustard oil at this point for an even stronger flavour, stir, and turn off the stove.
- Your dim posto is ready!
You can change the number of chillis to suit your preferred level of heat for the dim posto.
There's nothing wrong with your paste being a little runny.
If you are using large onions, use fewer.
I like to add tomatoes in dim posto because they give the gravy a great colour, balance it, and add tang. You can, however, omit the tomato, though I don't advise it.
If you want a spicy dim curry, use chili strips; if you want the egg curry to be a little milder, use whole.
Mustard oil contributes the distinctive, strong, pungent flavour of the Dim posto, which is a hallmark of Bengali cookery. However, substitute any other oil if you don't like mustard or can't locate it, but keep in mind that your egg curry will be mild in that scenario.
Because posto bata is expensive, we don't throw i a smallest portion of it out.
Video
