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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