DISH NAME : DIM POSTO (EGG IN POPPY SEED GRAVY)

Preparation Time : 20 minutes + 1 hour soaking

Cooking Time : 30 minutes

Description

Poppy seed (posto) is a favorite cooking ingredient in the Bengali cuisine. Poppy seed is an oilseed obtained from the plant opium poppy. Opium is the source of many narcotics, including morphine. It adds a nutty aroma to dishes. The Indian variety is generally ivory to beige coloured, while the European variety called is dark grey and the Turkish variety is brown.

Note

1) Place the eggs in a single layer at the bottom of a saucepan. Cover with at least an inch or two of cold water. Heat the pan on high heat and bring the water to a full rolling boil. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.

2) Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel.

Method

1) Soak poppy seeds in hot water for about 1 hour.
2) Grind this with green chillies to a smooth paste. You can add the soaked water also. The paste should not be too watery. Keep aside. 3) Remove shells of hard boiled eggs. Cut in half.
4) Heat oil & fry eggs carefully, first fry cut side down. When done, turn & fry the other side. Eggs should be a little brownish in colour. Remove and keep aside.
5) To the same oil, add onions and fry till light brown. Add ginger paste & fry.
6) Then add turmeric powder, chilli powder & garam masala.
7) When masalas are done, add poppy seed paste and fry till almost dry. Add water and salt & bring to a boil.
8) Add the hard boiled eggs & let it come to a boil. Now add mustard oil on top. Mix well. 9) Remove & serve.

Serving Suggestions

Serve with rice.