Easiest Way to Make Appetizing Dim Posto Bhape Steamed Egg Curry In the Khus Khus Gravy

Jerry Morrison

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Easiest Way to Make Appetizing Dim Posto Bhape Steamed Egg Curry In the Khus Khus Gravy Delicious, fresh and tasty.

Dim Posto Bhape Steamed Egg Curry In the Khus Khus Gravy. See recipes for Dim Posto Bhape Steamed Egg Curry In the Khus Khus Gravy too. The gravy of potol posto is thick and clings to the green veggies making them incredibly tasty. Although the recipe is popularly known as potol posto, there is additional kick from the mustard powder.

The fish here is cooked whole and the dish goes well with plain rice.

The recipe here is adapted from my mother's diary and trust me, it tastes amazing.

For those who have tasted Aloo Posto, this fish curry has a similar curry taste with fish along as a bonus.

You can have Dim Posto Bhape Steamed Egg Curry In the Khus Khus Gravy using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Dim Posto Bhape Steamed Egg Curry In the Khus Khus Gravy

Prepare 6 of Eggs (Large Boiled De-shelled & cut into 2 halves).
It’s 4 tbsp of Posto (Poppyseeds).
You need To Taste of Salt.
You need 1 tsp of Turmeric Powder.
It’s 1 tsp of Red Chilli Powder.
You need 5-6 of Green Chillies.
You need 1/8 tsp of Sugar.
It’s 4 tbsp of Mustard Oil.
It’s 1/2 Cup of Plain Yoghurt (Well beaten).
You need 1 of Onion (Medium).
You need 1/4 Cup of Grated Coconut (Fresh/Desiccated).
It’s 1 tsp of Mustard Seeds (yellow).
It’s 1 tsp of Ginger-Garlic Juice (Freshly Squeezed Out).
Prepare 1/2 Cup of Water (For Cooking/Steaming).

Kosha Dim - The same Egg Curry, a different day, a different way.

Posto Bhape / Bhapa Posto / Baked Poppy Seeds ' Posto ' (Poppy seeds / Khus Khus) is much more than celebrity pets.

Genealogically it is the tiny seeds squeezed out of the Opiu.

Dim Posto Bhape Steamed Egg Curry In the Khus Khus Gravy instructions

Mix a bit of salt & turmeric powder & red chilli powder to the boiled egg halves & very slightly sauté it with a bit of mustard oil in a frying pan (if sautéed- it gives a very delicious taste than if it’s simply steamed as is ie. raw full boiled)- Though, it can be done, both ways but since I never ever compromise with any of my recipes’ delectability- I prefer, always light sautéing.
In a blender jar: Take rest all other dry & wet ingredients, except the mustard oil & a few whole fresh green chillies & blend everything well, altogether to a thick, smooth & creamy paster.
Then, in a vessel/microwaveable/steaming bowl- in which, the eggs posto to be steam-cooked: Place the eggs, add in the fried mustard oil in which it’s been gently sautéed, now pour into it the entire blended mixture for its rich and thick & yummy gravy….
Wash the blender jar with the measured water and mix until everything gets well combined, now pour in it the rest of the fresh raw mustard oil, top it with the remaining green chillies & give it a final mix- very gently & set it aside for rest with this marinade-for about 30 mins time.
Now, time to steam it the regular gas oven with the steamer (conventional method), or in the microwave by covering the vessel with its own cover/lid- if it at all has that or else, cover it with any other microwaveable lid (strictly NO PLASTIC should be used at all) or simply with an aluminium foil & steam cook the same in the microwave mode for about 7-9/ 10 mins time, max. (not more by any means).
Our Dim Posto is just ready to be gobbled..

Posto / Khus khus / Poppy seeds is an absolute favourite among Bengalis.

More than using it as an addition to gravies, it is used as a dish by itself.

Wash and pat dry the ilish steaks.

Lightly sprinkle some salt on both sides and set aside.

Add mustard powder, turmeric powder, salt, sugar and water to the baking dish and mix well to make a smooth mixture.