Egg Curry Bengali Style : Dim Poshto
- Yield : 4
- Servings : 2
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 25m
A great alternative to chicken curry – quick dinner idea.
It takes a bit of planning for everyone to cook but there are times when we are just out of dinner ideas or feel that chicken curry recipe is too elaborate. Dim Poshto, or Bengali Style Egg curry is for such days. This curry is not as spicy as egg masala, and yet it is one Indian curry recipe that everyone loves, atleast in my household they do. Dim in Bengali means an Egg and Poshto is poppy seeds and true to it’s name this recipe has these two as main ingredients. Served with hot steamed rice, Dim Poshto will also ensure that you sleep very soundly after this meal.
Tip to make the recipe spicier
If you like your curries hot, increase red chili powder in the curry. But remember not to use garam masala with this one.
Trivia about Bengali Cuisine
Shorsher tel (mustard oil) is the primary cooking medium in Bengali cuisine although Badam tel (groundnut oil) is also used, because of its high smoke point. Of late, the use of sunflower oil, soybean oil and refined vegetable oil, which is a mixture of soybean, kardi, and other edible vegetable oils, is gaining prominence. This later group is popularly known as “shada tel”, meaning white oil, bringing out the contrast in colour between the lightly coloured groundnut and the somewhat darker mustard oil and the other white oils. However, depending on type of food, ghee (clarified butter) is often used, e.g., for making the dough or for frying bread.
mustard paste, holud (turmeric), poshto (poppyseed), ada (ginger), dhone (coriander, seeds and leaves) and narikel (ripe coconut usually desiccated) are other common ingredients. ‘The panch phoron is a general purpose spice mixture composed of radhuni (Carum roxburghianum seeds), jira (cumin), kalo jira (black cumin, also known as nigella), methi (fenugreek) and mouri (aniseed). This mixture is more convenient for vegetarian dishes and fish preparations. Panch phoron is also referred to as Bengali five spice mixture.
Anything cooked with poppy seed paste as the main flavoring agent. Often poppy seed paste with some mustard oil is eaten mixed with rice all by itself as a mild beginner for any Bengali meal.
- Eggs 4
- Poppy seeds 4 Tbsp
- Onions 3 large chopped finely
- Ginger 1 Tsp
- Garlic 1/2 Tsp
- Turmeric 1 Tsp
- Green Chilies 2 seeded and chopped
- Red Chili powder 1/2 Tsp
- Bay leaf 2
- Cardamom 4
- Whole Cloves 4
- Cinnamon 1" Stick
- Mustard oil 6 Tbsp
- Salt to taste
Soak poppy seeds and after an hour make a paste of green chillies and poppy seeds and keep aside
Hard boil the eggs, cool and cut each lengthwise in two. Sprinkle salt, turmeric and a pinch of turmeric over the eggs and spread it evenly taking care that you do not break exposed the egg yolks
Heat a flat bottomed pan, add 2 Tbsp of mustard oil and fry the eggs, yolk side down first, and then turn them over. Remove and keep aside
In the same pan, add the remaining oil, add bayleaf, cardamom, clove, cinnamon and stir fry for 30 seconds. Add onion, ginger and garlic. Fry till onion becomes translucent.
Add turmeric powder, remaining red chilies and 1/2 cup water. Reduce the heat and let the onions become soft in the water.
After the water dries up and oil surfaces, add the poppy seed paste and bring to boil. Fry the poppy seeds well, let the oil surface again, adjust water and drop the fried eggs gently into the gravy. Simmer the gravy with the eggs for about a minute.
Switch off the gas and stir 1/2 Tsp of mustard oil (you can skip this step, if you find mustard oil pungent)
Garnish with green coriander and serve with steamed rice.