Dim Posto (Egg curry with poppy seeds)

Posto or poppy seed is a favorite cooking ingredient in the Bengali cuisine. It is commonly believed that the Bengalis residing on the west side of Bhagirathi river, known as Ghoti Bengalis, are more fond of Posto than for those residing on the east side of it. Ghoti folks are called ‘posto pagol’, meaning that they are crazy for foods with posto.

Ingredients

Eggs : 4 nos
Onions : 2 medium
Ginger garlic paste : 1 tablespoon
White poppy seeds : 4 tablespoons
Yoghurt (curd) : 2 tablespoons
Chillie powder : to taste
Garam masala powder : 1 teaspoon
Turmeric powder : 1/4 teaspoon

Bay leaf : 1
Cinnamon stick : 2 nos ( 1"each)
Green cardamom : 3 (whole)
Cloves : 3 nos
Oil : 2 tablespoon
Salt : to taste
Water : 1 cup

Procedure

Finely chop onions, soak poppy seeds in water for 1 hour. Hard boil eggs peel and cut in half, rub 1/4 teaspoon salt and turmeric powder and keep them aside. Make a smooth paste of poppy seeds. In a frying pan add 1 tablespoon oil when the oil is hot place yolk side to the oil and fry for 30 secs then turn and fry for 30 more sec remove and place them aside. In the same pan add remaining oil when hot add bay leaf, cinnamon, green cardamom, cloves stir then add finely chopped onions fry till onions are translucent add poppy seeds paste, yoghurt (curd), salt, chillie powder, garam masala  powder fry for 5 min or until oil starts separating add 1 cup water (add more if necessary) bring it to boil, add fried eggs yolk side on top. 

Serve hot with rice.

TIP: Just like sesame seeds poppy seeds also leave oil while cooking.