Eggs in Poppy Seeds and Tomato Gravy/ Dim Posto

February 14, 2019mayurisjikoni
Blog post





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.


Serves 2-4

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:

  1. Soak khus khus in the measured hot water for 1 hour or so.
  2. In the meantime heat 1 tsp oil in a wide pan over low heat. 
  3. Add ¼ tsp of the measured turmeric powder to the oil. Take the pan off the heat.
  4. Add the boiled eggs and roll them in the pan so they get coated with the turmeric powder. Keep the eggs on the side.
  5. Grind the khus khus along with the water, tomato and coconut to a smooth paste.
  6. Heat oil in a pan over medium heat.
  7. Add kalonji. Add the paste.
  8. Add turmeric powder, red chili powder, salt, ginger and green chilis. Mix well.
  9. Add water. Cover the pan and let the gravy simmer for 8-10 minutes on low heat.
  10. Cut the eggs into half and add to the gravy.
  11. 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.


Pin for later:

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962


You may want to check out the following recipes:

Blog post

peas and egg pulao


Mughlai Egg Curry


Blog post

egg biryani


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  • Batter Up With Sujata

    February 15, 2019 at 4:29 am

    Wow Mayuri you made the curry in perfect Bengali style. Many of us use kalonji in tadka in poppy seeds or mustard gravy. Even in fish curry too. Your egg curry llooks fabulous. Loved your presentation. Awesome share.

    1. mayurisjikoni

      February 18, 2019 at 11:49 am

      Thanks Sujata, didn’t think of it that way, Bengali style but just thought lets add kalonji for extra taste.

      1. Batter Up With Sujata

        February 18, 2019 at 11:53 am

        Yes in Bengal kalonji usually added in mustard or poppy seeds gravy.

  • Shobha Keshwani

    February 17, 2019 at 12:38 pm

    The egg curry looks so tasty .. specially the gravy. I will surely try this recipe.

    1. mayurisjikoni

      February 18, 2019 at 11:46 am

      Thanks Shobha, it is very tasty and flavorful, please do try it.

  • FoodTrails

    February 21, 2019 at 10:55 pm

    Loving color of the egg curry, it’s a treat to eyes and I am sure with all the flavours from spices and coconut and poppy seeds it must be a treat to the taste buds too!! Beautiful presentation!!

    1. mayurisjikoni

      February 22, 2019 at 11:03 am

      Thank you so much Swaty, it was really tasty.

  • Renu

    February 22, 2019 at 8:39 pm

    I make egg curry, but never made with poppy seeds. I am sure it must have tasted yum as poppy seeds add a flavour as well as consistency to the dish.

    1. mayurisjikoni

      March 6, 2019 at 7:17 pm

      Thanks Renu, I too tried it for the first time and loved it. The gravy is so different from the other gravies we usually make.

  • Sandhya Ramakrishnan

    February 26, 2019 at 7:22 pm

    What a delicious curry this is. I will try this gravy recipe using paneer or some other vegetable as we don’t eat eggs. I am in love with the gravy and I am sure it would have tasted delicious. Beautifully presented!

    1. mayurisjikoni

      March 6, 2019 at 6:45 pm

      Thanks Sandhya, I’ve come across a similar gravy with potatoes. I’m going to try with potatoes when I get the chance.

  • Veena Krishnakumar

    February 28, 2019 at 10:56 am

    The gravy looks so good and those eggs look very cute in that. Must have tasted very delicious

    1. mayurisjikoni

      March 6, 2019 at 6:43 pm

      Thanks Veena and yes it tasted really good.

  • Jolly

    February 28, 2019 at 3:03 pm

    Wow !! I don’t mind finishing that sinful bowl of egg curry with some rotis, too tempting and the colour of the masala looks simply fantastic..

    1. mayurisjikoni

      March 6, 2019 at 6:43 pm

      Thanks Jolly, we too loved it.

  • poonampagar

    March 1, 2019 at 4:46 am

    We make similar egg curry with coconut and poppy seeds but also add onions and roasted chana dal while roasting coconut and then make the paste for the curry . Adding kalonji and rolling the boiled eggs in turmeric oil is new to me though. Would try your way the next time.

    1. mayurisjikoni

      March 6, 2019 at 6:42 pm

      Thanks Poonam, I loved how the eggs rolled in turmeric oil looked.

  • Sasmita Sahoo Samanta

    March 11, 2019 at 12:39 pm

    all the flavors which comes from coconut, poppy seeds, spices are making the dish much delicious ! Particularly the kalonji addition is new to me …..Beautiful presentation !!

    1. mayurisjikoni

      March 11, 2019 at 7:09 pm

      Thank you so much.

  • Lathiya

    March 11, 2019 at 9:20 pm

    I love egg curry and like to try different versions of it. This egg curry in poppy seeds looks so delicious…will try this

    1. mayurisjikoni

      March 13, 2019 at 1:00 pm

      Like you I too love egg curries and always try out different versions.

  • code2cook

    March 28, 2019 at 7:31 am

    Egg curry looks so delicious and lip-smacking. Color, thick gravy, look everything making me hungry and feels like grabbing it from screen. I love the idea of using poppy seed in the gravy. yet to check with poppy seeds. I have not yet made with poppy seeds.

    1. mayurisjikoni

      March 28, 2019 at 8:56 pm

      Thank you so much Bhawana. Try using poppy seeds in gravy, it tastes good.

  • Subhashish Roy

    April 4, 2019 at 8:10 am

    Wow what a dish. Being a Bengali Dim posto is one of my favorite dishes. And the preparation looks yummy. You made me hungry.

    1. mayurisjikoni

      April 5, 2019 at 5:19 pm

      Thanks Subhashish, its the first time I tried out that unique gravy and loved it.

  • Claudia Krusch

    April 7, 2019 at 7:43 pm

    Such an amazing dish and so unique! I can’t wait to try your recipe!

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