DIM POSTO | BENGALI EGG CURRY
Dim Posto is a traditional, popular Bengali style of egg curry made in a creamy, rich gravy consisting of poppy seeds. Dim In Bengali is Eggs and Posto is poppy seeds. This curry has is mild with an earthy nutty flavour. The main flavour profile of this curry is poppy seeds, mustard oil and green chillis. This egg curry recipe is actually very easy to prepare.
Ingredients
- 4 large eggs boiled and shelled
- 4 tbsp white poppy seeds
- ¼ cup hot water
- ½ cup onion finely chopped
- ½ cup tomato puree fresh
- ½ cup fresh coconut grated
- ½ tsp turmeric powder
- 2 tbsp oil
- 1 tsp green chillis minced
- 1 tsp ginger paste
- 1 tsp kashmiri red chilli powder
- 1 tsp salt
- Panch Phoron ¼ tsp fennel fenugreek, mustard, cumin and nigella seeds
- 1½ cup water
- 2 tbsp fresh coriander chopped
Instructions
PREPARATION OF THE GRAVY
- Soak khus khus in the measured hot water for 1 hour or so.
- Grind the khus khus along with the measured water and coconut to a smooth paste.
- 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.
- Heat oil in the same pan over medium heat.
- Add bay leaf, dry red chilli and panch phoron.
- Add the chopped onion and stir fry till it becomes soft and translucent.
- Add the ginger and chilli pastes. Stir fry for 1 minute.
- Add the paste and tomato puree.
- Add turmeric powder, red chili powder, salt, ginger and green chilis. Mix well.
- 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.
Notes
The thickness of the gravy depends on how you enjoy it, thick or slightly thin.
I like to add panch phoron for extra flavour. If you use frozen fresh coconut, then don't blend it as it will become too oily. I add it directly to the pan along with ginger and chilli. When I use freshly grated coconut, then I blend it with the poppy seeds and water.
I like to add panch phoron for extra flavour. If you use frozen fresh coconut, then don't blend it as it will become too oily. I add it directly to the pan along with ginger and chilli. When I use freshly grated coconut, then I blend it with the poppy seeds and water.