Dim posto - Egg curry with poppy seeds

Name: Dim posto - Egg curry with poppy seeds
Total time: 900 s
Yield: Egg curry for five
Cuisine: Indian
Ingredients: 5 boiled eggs; 1 finely chopped onion; 1 finely chopped tomato; 1 chopped; 2 tablespoons poppy seed paste or posto banta; 1/2 teaspoon cumin seed; 1 finely chopped onion; 2 dried red chillies; 1 finely chopped tomatoe; 2 fresh green chillies; 2 dried red chillies; 1 tsp coriander leaves for garnishing; as per taste salt

Sumita Tah @cook_23330964

Dim posto - Egg curry with poppy seeds

Sumita Tah @cook_23330964

Saved

Ingredients

Takes 15 minutes to cook

Egg curry for five

5boiled eggs
1finely chopped onion
1finely chopped tomato
1chopped
2 tablespoonspoppy seed paste or posto banta
1/2 teaspooncumin seed
1finely chopped onion
2dried red chillies
1finely chopped tomatoe
2fresh green chillies
2dried red chillies
1 tspcoriander leaves for garnishing
as per tastesalt

Saved

Steps

Takes 15 minutes to cook

1

Medium boil 5 eggs and remove shell.
2

Heat wok and heat a little oil, preferably mustard oil.
3

Stir fry the eggs till golden adding a pinch of salt and turmeric. Remove eggs from wok.
4

Heat mustard oil and add cumin seeds and red chillies wait till they splutter. Then add finely chopped onions and stir them till they are golden. Add chopped tomatoes. and stir till they are mushy sprinkle a pinch of chilli powder if required.
5

Add poppyseed paste and stir a little. Add a little water to make a thick curry. Add salt to taste and the golden fried boiled eggs.
6

Let the curry simmer for two minutes add few drops of mustard oil and sprinkle a good amount of coriander leaves and two green chillies for garnishing.
7

Your poppyseed egg curry (Dim posto) is ready. Serve with piping hot rice and enjoy.