Poppy seeds, though widely consumed in Asian countries, is an acquired taste. Poppy seeds has it’s pros and cons. Though the seeds are free from any ill effects, cultivating this crop needs license, because it is the chief source of opium.
Poppy seeds contain recognized anti -oxidants and health benefitting properties. It is a popular ingredient in traditional Bengali cuisine as well as Mughlai cuisine. The seeds contain good level of zinc, copper, magnesium, iron and calcium.
Poppy seeds paste is widely used in many Bengali preparations. Using the paste in making gravy, is one of my favorite way of cooking.
Presenting here are two my favorite ingredients together, Egg and poppy seeds paste aka Dim posto.
Here’s what I did…………
3 nos – hard boiled eggs
2 tbsp – poppy seeds
2-3 nos – green chilies
1 nos – small sized onion, finely chopped
1 tsp – tumeric powder
1/2 tsp – sugar
1 1/2 tbsp – oil
1 cup – water
pinch of nigella seeds
salt to taste
Soak the poppy seeds in warm water for 10 mins. Strain and grind it to paste with one green chili.
Peel the boiled eggs.
Heat oil in a pan or wok and fry the eggs till crust forms. Take them out and keep aside.
Temper with nigella seeds in the remaining oil and saute the chopped onion till soft. Pour in the poppy seeds paste. Lower the flame and saute for a min. Add the tumeric powder, sugar and salt to taste. Cut the green chilies from the centre and add this to the cooking paste. Pour in 1 cup of water and increase the flame. Once it comes to boil, slide in the eggs and cook covered till gravy is thick sauce like consistency.
Take it off fire.
Serve hot with rice.
Happy cooking !! 🙂
Cheers !! 😀