Dim posto

Bengali Dim Posto ( Egg cooked in Poppy seeds paste )  is an  easy to do and delicious Bengali Egg curry  can be scooped with Roti or served with cooked rice.

Dimer Jhuri-1-1

Sabji dimer jhuri


Chicken dak bungalow

Chicken dak bungalow

chanar korma

Chanar korma


Tomato khejur amsatta chutnye - Recipe by Foodie's Hut

Tomato khejur amsatta chutnye


  • 4 -5 hard boil eggs cut into half
  • 3 tbsp. Poppy seeds soaked into warm water for about 15 minutes
  • 1-2 green chillies
  • 1 cup chopped red onion
  • 2 tsp finely chopped Ginger
  • 1 tsp finely chopped Garlic
  • 3 tbsp. mustard oil

For tempering:

  • 2 green Cardamoms
  • 2-3 cloves
  • 1 tiny bark of Cinnamon


  1. In a preheated pan pour oil and heat it up over medium heat.
  2. Sprinkle salt to the eggs, add them to the hot oil, place yolk side down, fry them about 30 seconds , then with a spatula  turn the other side and cook further for another 20- 30 seconds, then with a spatula  remove them  from oil carefully and transfer them to a plate, try to place yolk side down.
  3. Add tempering to the remaining oil, stir for few seconds until fragrant.
  4. Add chopped onion, ginger, garlic, add salt and over medium low heat cook until onion develops a golden colour, it will take about 8 -10 minutes.
  5. Meanwhile transfer soaked poppy seeds into a small blending jar, add green chilli and salt; blend it until smooth.
  6. Add this paste to the cooked onion, add little bit water and over medium high heat cook until poppy seeds paste cooked and get a thick texture.
  7. Add back fried eggs to the pan and add about ½ to 1 cup of water, over high heat let it simmer.
  8. Once everything bubbled up, bring the temperature to medium-low, cover with a lid and cook further 4-5 minutes to thicken the gravy.
  9. Turn off the heat and serve with cooked rice or any type of Indian bread.

Recipe by: Shyamali Sinha