Dim posto - Egg cooked with poppy seeds

Dim posto - eggs cooked in poppy seeds paste. Although the name has only posto in it but I like my posto to have the company of mustard also. That really boosts the overall flavor of the dish by adding a tangy taste. Also I made the gravy little dry because I like it that way but you can adjust the consistency of the gravy based on your liking.

Ingredients:

• Eggs                               - 3
• Onion                            - 1 small, chopped
• Green chilli                  - 3, sliced
• Ginger                           - 1/3 inch, chopped
• Poppy seeds(Posto)   - 2 Tbsp
• Black mustard seeds - 1 Tbsp
• Kalonji(Kolojira)        - 1 tsp
• Turmeric powder       - 1/2 tsp
• Corn flour                    - 1/2 tsp
• Mustard oil                  - 1 Tbsp + 1 tsp
• Salt                                 - to taste

Method:

1. Hard boil the eggs. Peel. Cut into halves.

2. Soak posto and mustard seeds in half cup warm water for 30 mins. Then make a smooth paste of it.
3. Smear the eggs with a pinch of salt and turmeric powder.
4. Dust them with corn flour.
5. Heat 1 Tbsp mustard oil. When hot add the eggs and fry them till brownish.

6. Remove from oil and keep aside.

7. Add the remaining oil in the same pan. When hot temper with kalojira.
8. Add chopped ginger and saute for 30 seconds. 
9. Add chopped onions and green chilli. Cook till onions turns translucent.

10. Add turmeric powder and saute for a minute.
11. Add the posto paste and mix well.

12. Saute for another minute.

13. Add half cup water and mix well. Cover and let the the gravy come to boil.

14. Add the fried eggs and mix well but gently.
15. Cook till gravy thickens.

16. Serve hot with rice.