| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- 4 Licious Classic Eggs
- ½ cup poppy seeds Soaked and made into a very fine paste
- 4 tbsp Mustard Oil Heat it nicely to remove the pungency of oil
- 1 tbsp Kalonji/mustard seeds
- 2 Dry red chilli
- 1 onion Sliced and deep fried until golden brown for garnish
- 2 green chillies Slit
- Salt - to taste
Ingredients
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Instructions
- Boil the eggs for 12 minutes or until fully cooked. Once done, submerge the eggs in cold water and wait for them to cool down before deshelling. Add a little salt to the deshelled eggs.
- Make a paste by adding a little water to the poppy seeds and blitzing the mixture in a blender.
- Heat 2 tablespoons of oil in a heavy-bottomed pan on a medium flame. Gently add the eggs and fry them until they are lightly golden brown on all sides. Remove the eggs and place them on paper towels to soak up the excess oil.
- Add some more oil into the same pan, add the dry red chillies and kalonji/mustard seeds and let them crackle. Cook for about 15 seconds.
- Next, add the poppy seed paste and stir-fry it for about 3 minutes. Add in 2 tbsp of water and allow this to cook for 15 seconds. Follow this by adding in the boiled eggs.
- Simmer the curry for 4 to 5 minutes until it forms a good masala. Adjust the consistency by adding 1/2 cup of water or more. Check the salt and spices and adjust according to taste.
- Once done, turn off the heat and transfer the Dim Posto into a serving bowl and serve hot.
