Posto Diye Dimer Curry- Egg Curry with Poppy Seeds Paste

Egg Curry with Poppy Seed Paste

We Indians are proud about the food that we eat and that is reflected in our kitchens.India is such a diverse country and every region comes with its own pack of surprises and originality. Last years TV show on Fox Traveller, celebrity chef Vineet Bhatia's "Twist of Taste" was a great eye opener for the one who did not have the scope to travel length and breadth across the country. But if I were to single out any particular favourite region, I would definitely vote for Punjabi,Kashmiri,Lucknowi,Hyderabadi and last but not the least Bengali cuisine(this is an individual opinion and no way meant to offend others).True,I definitely love the dosas that they prepare at Banana Leaf here in calcutta and also the Rajasthani Laal Maas and Puri's Khaza butiIts just that I love food more from the other regions.

So last weekend I was back at the kitchen trying to make "Posto Diye Dimer Kosha". Posto - is poppy seed and the grainy texture gives the humble dimer kosha a nice twist.

Preparation:
Ingredients:

• Posto - 4 tsp.
• Green chillies - 2
• Eggs - 4
• Potato - 4 big slices.
• Vegetable Oil - 2-3 tbsp.

Procedure:

• Make a fine paste of the poppy seeds and green chillies and keep aside.
• Boil the eggs. Coat them with salt and turmeric powder. And fry them in vegetable oil.
• Coat the potatoes with little amount of salt and turmeric powder and fry them in the same oil.

Cooking:
Ingredients: 

• Onions - 3 medium ones.One onion sliced longitudinally into half and the rest made into a paste
• Garlic - 5 cloves. Crushed
• Ginger - A half inch piece.Crushed.
• Powdered Spices: 2 tsp turmeric powder, 1 tsp coriander powder, 1 tsp kashmiri mirch powder and 1 tsp cumin(jeera) powder.
• Green chillies: 2-3, slit.
• Vegetable oil - 4 tsp
• Sugar - 1/2 tsp
• Salt - As per taste
• Posto Paste - as prepared earlier.

Procedure:

• Heat the vegetable oil in a pan
• Add the crushed ginger, garlic and onion slices
• When the smell of ginger-garlic starts to evolve, add the onion paste.
• Add sugar.
• When the gravy starts to turns thick and brown in colour add the powdered spices.
• Turn the gas to high heat until the oil starts to separate from the curry.
• Add the potato slices and eggs and salt.
• In the end add the posto/poppy seed paste and turn the gas to low.Mix thoroughly with the gravy.
• Put a lid on the wok and let it cook for 15 mins. 
• The spices will melt into the gravy giving it a uniform texture,flavour and aroma.
• Garnish with green chillies

Serve preferably with steamed rice.