DIM POSTO CURRY

Posto or poppy seeds are used in West Bengal in number of dishes. Dim Posto curry comes similarly from this state where this traditional recipe makes use of poppy seeds to bring out the unique taste. A saying goes like "You cant keep away posto (poppy seeds) from Bongs". The texture of the curry can be varied with your personal choice, I have not used turmeric powder as I like this posto curry in white texture, hence I have not fried the Eggs too.

Ingredients:

1. Eggs - 4

2. Mustard oil - 2 tsp

3. Salt to taste

4. Onion - 1 cut (sliced)

5. Ginger garlic paste - 1 tsp

6. Poppy seeds - 2 tsp

7. Red chilli powder - 1/2 tsp

8. Coriander leaves for garnishing (optional)

Process:

1. Soak the poppy seeds in warm water for 30 mins. Blend them in a grinder adding one green chilli to make a smooth paste.

2. Boil the eggs till done, peel and cut into halves.

3. In a frying pan, heat oil and fry the onions till translucent. Add green chillies, ginger garlic paste and fry for 2 mins.

4. Add salt and red chilli powder and fry for another min. Then add the poppy seed paste, boiled eggs and 1 cup water and cook for 4-5 mins. Your dim posto white curry is ready to serve. Garnish with fresh coriander if you like.

Note : You can fry the boiled eggs to get a different color, I have not fried them as I like white curry with white eggs.