Posto Dim (Eggs in a Poppy Seed Gravy)
this egg recipe. Half a year down the line, I thought of revisiting another egg recipe. This is a trademark dish my Mother cooks for me. Even though we have similar palates when it comes to Continental stuff and chocolates, our preference of Bangali food is markedly different. She has a very low heat tolerance and likes her food a bit on the sweeter side, whereas I like my food hot and spicy and bursting with flavour. This posto dim, true to her style of cooking, is a bit sweet. But when I make it I add a couple of green chillies to perfectly balance the sweetness. Neither my mom nor I have cooked yolks of eggs, so we scoop out the yolks (and keep them aside for my dad, who adores them) and fill the depression of halved eggs with a rich and creamy posto gravy. I can have this dish any given day. I really mean it. Wherever I am, this dish reminds me of home. And that, trust me, is a very, very comforting feeling.
Eggs, boiled and halved: 6
Tomato, chopped roughly: 2
Poppy seed paste: 4 tbsp
Onion paste: 3 tbsp
Green Chillies, slit: 3-4
Garam Masala powder: 1 tsp
Vegetable oil: 3 tbsp
Salt, to taste
Sugar: 1 tsp
Coriander leaves, chopped: For garnish
1. In a non-stick pan, heat 2 tbsp of oil and add the onion paste. Saute for 2 minutes till it turns golden in colour.
2. Add the chopped tomatoes and green chillies and continue to cook till the tomatoes lose their shape and become pulpy.
3. Now add the poppy seed paste and stir for 30 seconds. Add the remaining 1 tbsp of oil, salt and cook on medium heat till the gravy becomes creamy.
4. Now add the sugar and garam masala in a span of 1 minute and cook for another 2 minutes.
5. Layer the halved eggs on a serving plate/bowl and sprinkle a little salt on them . Now ladle the poppy seed gravy on the eggs so that all the egg slices are covered. Sprinkle with chopped coriander and serve with rice or pulao.