Sarse Posto Dim – Egg in Poppy Mustard Gravy

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Which came first – the egg or the chicken? This question will probably never be answered. The other question is do you want egg or chicken for your next meal? To choose between chicken and eggs is equally hard.

K always says there is no way anybody can screw a chicken dish. Chicken with its inherent taste, tastes just good anyway you prepare it – be it the typical chicken-do-pyaja or just stuffed in between two bread loafs for a chicken sandwich.

On the other hands, eggs don’t require much time to prepare and doesn’t have much of the fuss as of preparing chicken. Boiling is perhaps the first things anybody learns after entering the kitchen.

I’m absolute fan of eggs. I love eggs in my breakfast, I love them as a side dish wih my rice/chapatti and I love eggs in my desserts. I just cannot live without eggs. Remember that “Sunday ho ya Monday, roj khao ande” ad. It was my favourite commercial.

Eggs are good enough for me, but when it combines with posto it just becomes a deadly combo to resist. This recipe, I learnt from my maternal aunt. She uses more mustard than poppy. But, with my love for poppy I try to prepare it the other way round. The soothing taste of poppy mixed with the tangy taste of mustard makes this egg curry very indistinct from the regular curries.

Sarse Posto Dim

Indian, Side, Bengali poppy recipe, Poppy, Egg recipe, Mustard paste recipe, Egg curry
Cooks in    Serves 2
  • 4 hard boiled eggs
  • 1 medium potato
  • 2 tablespoon poppy seeds
  • 1 tablespoon white mustard seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • 3-4 green chilli
  • 2 tablespoon mustard oil
  • Salt to taste
  • Peel the shells of f the eggs. Mix with half the chilli and turmeric powder and a pinch of salt
  • Peel the potato and cut it into thin slices like in alu bhaja
  • Dry grind the poppy and mustard if using a coffee grinder, and then soak in about 2 tablespoon of lukewarm water. If you are using a food processor then grind with small amount of water along with the green chillies
  • Heat the oil in wok. Lightly fry the eggs, take out of the oil and keep aside.
  • Add the potatoes to the same oil, season with the spices and salt. Fry till the potatoes look slightly transparent. Add about 1/2 cup water and let the potatoes get almost cooked.
  • Pour in the poppy and mustard paste and cook for 3-4 minutes more. Add the fried eggs
  • Take out of flame and serve with warm white rice or chapatti.

Hot Tips – If you are using black mustard, then pour a little vinegar, salt and turmeric powder and make it a paste to get rid of the bitter taste.

How to hard boil an egg?

Put the eggs in a deep bottom vessel like a sauce pan. Pour in water to fully cover the eggs. Boil it for 10-12 minutes. Drain out the water and put the eggs in ice cold water. Keep there for 3-4minutes take out and peel off the shells.

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Dim Posto-Sarse (Egg with poppy-mustard paste )

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“Jai Mata Di”

This is the first post of this New Year at Cook Like a Bong. I wish you had a wonderful weekend. Mine was good too. I went out for a short trip to the Himalayas, specifically to Vaishna Devi. For those who are not aware of this holy Hindu shrine, let me give you a little information. The shrine is one of the holiest temples among Hindus, and one of the few temples where the Goddess is worshipped not in the form of any idol but just a little piece of rock. The shrine is located in the Northern State of Jammu & Kashmir and is a 13km trek from a little hill town called Katra. Vaishno Devi or Mata Rani is a manifestation of the mother goddess. As with all Hindu temples and shrines, the Vaishno Devi temple also has some mythological significance, to know more about those stories here.

Amidst a cloud covered sky we reached Katra. The following morning was our trek to the shrine, but the rains and cold were about to wash out everything. Fighting with all natural hazards we still could make out to our destination with a 6 hour trek – walking and by pony at times. The cloud and fog never let us have a view of the mountains, and we were almost heart broken. The aarti and visit to the shrine was a divine experience. After a long and tiring journey, a visit to the temple really had its charming effect. All done, we were to head back again the next morning. Thanks to the all night rain and little snowfall, the next morning was a wonderful experience. We started our journey when it was still dark, and could see the first rays of sun slowly falling over the snow capped mountain. I have watched this very scene many times at different places, but the first ray of sun turning the snow to gold is always a mesmerizing view. We took a helicopter to come down. It was to save time and also to have a once in a lifetime experience in a helicopter. The trip lasted just 3 days with loads of troubles including cancelled flight, lost items in the flight cargo, rains, cold, wet sweaters, walking bare foot on the ice cold stone steps – these incidents made me feel really bad. But while writing this post, I realized I really enjoyed the trip.

Coming back to food, I just thought of writing about this egg in mustard-poppy paste recipe. I had clicked the photo quite some time back, and was waiting for the right time to post it. The first post for this year, rather this decade seemed to be exactly the right time for it. It is an easy recipe and can be had be one and all.

Serves 4

Preparation time 10min

Cooking time 30min


Egg (Dim): 4

Potato (Alu): 1, large

Mustard seed (Sarse): 4 tablespoon

Poppy seed (Posto): 4 tablespoon

Onion (Peyaj): 1, medium

Turmeric powder (Hau guro): ½ teaspoon

Chili powder (Lanka guro): 1 teaspoon

Mustard oil (Sarser tel): 10-12 tablespoon

Garam masala: ½ teaspoon

Salt to taste



  • Hard boil the eggs, chop the onions finely, slice the potatoes into long pieces, make a paste of mustard and poppy seeds together
  • Heat the half the amount of oil in and fry the chopped onions, keep aside
  • In the same left over oil fry the eggs, keep aside
  • Pour in left over oil and fry the potatoes till half fried
  • In the mean time, mix the chili and turmeric powder to the mustard-poppy paste
  • As the potatoes get half cooked, pour in the spices and little water, cook till the potatoes are almost done
  • Carefully put in the eggs and cook for 2-3mins more, pour in the garam masala powder,  and take out of flame, garnish with the fried onions
  • Serve hot with warm rice

Hot Tips- If you want to make the gravy spicier then add some more mustard and poppy seeds to the paste.

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Dimer Tarkari/ Egg Curry

I wish all of you have a great vacation, and the New Year brought more joy to all your lives.

Here in India the only two of vacation in winter are Christmas and New Year, and so there is no bypassing the daily routines. Each night I think of the easiest ways of cooking things. Last night, it was the turn of eggs to be cooked in an easy but tasty way.

Serves 4


Eggs (Dim): 4

Potato (Alu): 2 medium sizes , cut into quarters

Onion (Peyaj): 1 medium size, chopped finely

Ginger- garlic paste (Ada-rasun bata): ½ teaspoon

Garlic (Rasun): 3-4 cloves

Garam Masala: ½ teaspoon

Chili powder (Sukhno lankar guro): ¾ teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Mustard oil (Sarser tel): 1 tablespoon


  • Boil the potatoes and eggs for 10 to 12 minutes, or till the eggs are hard boiled
  • As the eggs are boiled, take out the shells and keep aside
  • In a wok heat half of the oil and fry the eggs and potatoes separately. Do not over fry, just fry till a golden layer is formed over the eggs and potatoes. Keep aside
  • Pour in the rest of the oil in the wok, and sauté the onions
  • Throw in the garlic cloves and ginger garlic paste to the sautéed onions and fry for 1 minute over medium flame
  • Add the spices excepting garam masala and fry for half a minute more
  • Pour in 1 cup of water, or if you want more gravy then pour more
  • Let the curry gets cooked and thickened
  • When the curry is of your wanted consistency carefully drop the eggs and cook for 2 to 3 minutes
  • Sprinkle the garam masala and take it out of flame


Egg curry goes well with rice, paratha or roti. So, have it as a side with anything of your choice.

I love the smell of mustard oil, and so use it for making curries, those of you who don’t like it can also try preparing with sunflower or vegetable, in that case any oil of your choice.

Check for more updates here, till then Happy Cooking and Happy Eating.

Sending the recipe to Original Recipes – Monthly Round-Up Event hosted by Culinarty.

Also this recipe is heading for the EFM-Savouries hosted by Srilekha.



Egg Tomato

Egg is always that easy to make and ready to serve recipe in all households I presume. The advertisement that used to be telecasted in DD National when I was young “SUNDAY HO YAA MONDAY ROJ KHAIYE AANDE” that was lovely. I loved that one very much. From school tiffin, to a side dish for the dinner table egg is always in the menu. So this time thought of tasting the egg in a different way. Here’s the recipe for you all.


Serves 2


Eggs (Dim): 4

Potato (Aalu): 2 medium sizes

Onion (Peyaj): 1 large

Garlic (Rasun):  5 to 6 cloves

Ginger garlic paste (Aada rasun bata): ½ tablespoons

Turmeric powder (Halud guro): ½ teaspoons

Chilli powder (Sukhno lankar guro): 1 teaspoon

Tomato sauce: 1 tablespoon

Garam Masala: ½ teaspoon



  • Cut the potato in large square pieces and the onions also.
  • Boil the egg and potato together.
  • De-shell the eggs and cut into halves
  • Heat oil in a wok and fry the potatoes and eggs separately. While frying the eggs do not toss them hard else the yolk will come out.
Fried eggs

Fried eggs

  • Heat oil in the wok, sauté the onions.
  • Throw in the garlic and again sauté for a minute or two.
  • As the onions turn golden brown add the ginger garlic paste, tomato sauce, turmeric powder, chilli powder, salt, water and cook till the gravy thickens.
  • Add the potatoes and put in some more water if required.
  • Add the eggs and toss lightly.
  • Sprinkle the garam masala and cook for a minute with a lid to retain the smell of it.


Ready to serve Egg Tomato

Ready to serve Egg Tomato

Rice and egg tomato

Rice and egg tomato

Serve with rice, roti, or paratha. Catch you soon, till then happy eating and happy cooking.

As a large egg contains alomost 43 miligrams of Calcium, I can’t stop but to send this post to Sangeeth

Eat Healthy – CALCIUM Rich Contest .

A little update, I received another award from Priti, so thank you Priti and have passed on to my blogging friends , congrats to all of you. Check my awards page for more details.

Dim Lalbahari

After coming back home tonight, I found there was actually no vegetables left. The only thing that I found in my kitchen was two tomatoes, some onions, garlic and of course there was my all time ready stock of eggs. Putting on my apron, I was ready to prepare something really rich and spicy, because the last few days I was only eating blunt non-spicy food and my taste buds were all expecting something to get aroused.

The cooking time was short. Cooked some rice, and served the dinner at the dining table. My little experiment with the left out morsels turned out to be delicacy. Tasty, spicy and easy to cook, the best one can ask after a whole day’s work. The current gone once again for the second time after I reached home, Enrique singing in my laptop, the candle light at the dinner table and the hot food: all added to excellent milieu of tonight’s dinner. I would just love to have it once more.

The recipe here’s for all of you.

Serves: 2

Cooking Time: 10 mins


Egg (Dim): 4

Tomato: 2

Onion (Peyaj): 2

Garlic (Rasun): 4 / 6 cloves

Ginger- garlic paste (Aada-Rasun bata): 1½ teaspoons

Turmeric powder (Halud guro): 1 teaspoon

Chili powder (Shukhno Lankar guro): ½ teaspoon

Garam Masala: ½ teaspoon

Sunflower oil (Tel): 2 tablespoons

Salt to taste

The ingredients

The ingredients


  • Chop the onions and tomato into small pieces.
  • Beat the eggs in a bowl; just add ½ teaspoon salt with it.
  • Heat 1 tablespoon of oil in a wok.
  • As the oil gets fully heated add the beaten eggs and fry to make a big omelet.
  • Set the omelet on a dish and cut it into four halves or you may cut it in your own way.
  • Add the left out oil on the wok and heat.
  • Add the onion and garlic cloves as the oil gets heated. Sauté until the onions soften.
  • Add the ginger-garlic paste.
  • Throw in the tomatoes; add all spices along with salt.
  • Pour little water if it becomes too dry.
  • As the gravy starts becoming thicker add the fried pieces of eggs and toggle them in the gravy.
  • Serve hot with rice, chapathi or roti.

Am sure you’ll enjoy cooking it and of course having it. Catch on for the other recipes. Till then happy cooking and happy eating.

Ready to serve Dim Lalbahari

Ready to serve Dim Lalbahari

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