Eggs in Poppy Seeds and Tomato Gravy/ Dim Posto
EVENT: RECIPE SWAP CHALLENGE
THEME:RECIPE SWAP 5
Today’s recipe is for the Recipe Swap Challenge Group. What is this group all about? Initiated by Jolly Makkar and Vidya Narayan, every alternate month the participants are paired up. We choose a recipe to cook from our partner’s blog. The recipe can be cooked as it is or make slight changes. This is a great group as it allows me to prepare recipes that I’ve bookmarked or saved from fellow bloggers.
My partner for this month is Sujata Roy, who blogs at Batter Up With Sujata.
I’ve known Sujata now for quite a few years as we first met virtually through the FoodieMonday group. Since then we are members of other common groups and therefore get to interact quite often. I love her traditional and healthy recipes. I have quite a few bookmarked so we may have to get paired many times for me to get those recipes on my blog. For this challenge, what caught my eye was the egg curry she had prepared a couple of days ago. Ideally I should be cooking what I’ve bookmarked for so long, but decided on the eggs. Why? Well, firstly because I was closing down my kitchen and had to use up the eggs and secondly her clicks of the dish just looked so tempting. Sujata suggested in her recipe that coconut could be added and I did just that. I couldn’t believe that the egg curry was so easy to make and the gravy tasted so rich and creamy.
Check out the recipe for this easy peasy egg curry and don’t forget to check out Sujata’s blog along with the eggs in poppy seeds and tomato gravy.
EGG IN POPPY SEEDS AND TOMATO GRAVY/DIM POSTO
Recipe source: Batter Up With Sujata
4 eggs, boiled and shelled
4 tbsp white poppy seeds(khus khus)
¼ cup hot water
1 large tomato
½ cup fresh grated coconut
½ tsp turmeric powder
2 tbsp oil
1-2 green chillis finely chopped or minced
1 tsp ginger paste
1 tsp kashmiri red chilli powder (or any chili powder that is not too hot)
1 tsp salt
¼ tsp kalonji (nigella seeds)
1-1½ cup water
2-3 tbsp chopped fresh coriander
Preparation of the gravy:
- Soak khus khus in the measured hot water for 1 hour or so.
- In the meantime heat 1 tsp oil in a wide pan over low heat.
- Add ¼ tsp of the measured turmeric powder to the oil. Take the pan off the heat.
- Add the boiled eggs and roll them in the pan so they get coated with the turmeric powder. Keep the eggs on the side.
- Grind the khus khus along with the water, tomato and coconut to a smooth paste.
- Heat oil in a pan over medium heat.
- Add kalonji. Add the paste.
- Add turmeric powder, red chili powder, salt, ginger and green chilis. Mix well.
- Add water. Cover the pan and let the gravy simmer for 8-10 minutes on low heat.
- Cut the eggs into half and add to the gravy.
- Let it simmer for a few seconds. Garnish with coriander and serve with rice or rotis.
- The thickness of the gravy depends on how you enjoy it, thick or slightly thin.
- I added some kalonji for extra flavor.
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