• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Food Photography
  • Subscribe

MySpicyKitchen

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Food Photography
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Curries & Stir Fries

    Published: Apr 30, 2014 · Modified: Aug 24, 2020 by Usha Rao

    Dim Posto ~ Egg Curry with Poppy Seeds from West Bengal

    I can't believe this is the last day of this month long marathon; Indian Food Odyssey. It was an incredible journey and I am glad I took up this challenge. I learnt a lot about various Indian cuisines and at the same time was pretty surprised how similar some of the dishes from a state are, despite being miles apart. Today won’t be doing an intro and will be getting straight to the recipe as I am a little under the weather. Since morning I was getting myself to right something but was blank. Since I already had uploaded the pictures and had a bare bone skeleton of the post and also had roughly written the recipe in my word doc when I prepared the egg curry a month ago, I thought I might as well publish it before midnight. If I was feeling better, I would have edited the recipe a bit but no energy at this point. I will do it in a day or two when I am feeling better.

    Dim Posto - Bengali Egg Curry and rice in a blue plate.

    It was difficult to pick a recipe for this state as there are so many recipes I wanted to try. I thought of doing a sweet or a fish recipe as these are an integral part of the Bengali cuisine. When I saw Dim Posto (egg and poppy seeds), it was an easy decision. Moreover, I have not done an egg recipe during this marathon. This is one recipe husband (Mr.U) loved a lot. He thought it was the best dish of all all the recipes I had cooked for this challenge! It wasn't a surprise to me that he loved this curry as he loves eggs, and off course the curry was delicious too. In fact he wanted me to make it again the next day. It was very spicy and he wanted to me to make it exactly the same way, with same level of spice. With all the cooking I have been doing, I never got to redo this recipe again but definitely make it again in the coming days.

    Bengali Egg Curry with rice

    Source: Bengali Home Cooking

    Ingredients:

    • 3 – 4 tbsp. Poppy Seeds (I used 3) soaked in ½ cup hot water. (Microwave 30 seconds and let it soak)
    • 4 Eggs
    • 1 tsp. Turmeric Powder
    • 1 – 1 ¼ tsp. Salt (I don’t remember how much I used) ½ t for marinate and ½ in the curry
    • 3- 5 Green Chilies I used 5)
    • 4 tbsp. Mustard Oil (any oil can be used but mustard oil is recommended )
    • 1 Dry Red Chili
    • 3-5 Cardamoms (I used 4)
    • 3- 5 Cloves (I used 4)
    • 1-1 ½ “Cinnamon Stick
    • 1 cup chopped Onion
    • 1 ½ – 2 tsp. Ginger Garlic Paste (Recipe called for 1 tsp. Ginger but used GG instead)
    • 1 – 1 ¼ tsp. Chili Powder (I used 1 ¼ and it was spicy)
    • 1 ½ - 1 ¾ cups Water

    Pre-Preparation:

    • Soak poppy seeds in ½ cup of hot water for one hour. Or it can be soaked overnight at room temperature water.
    • Hard boil the eggs, peel and cut each egg it into two halves.
    • Marinate the cut egg pieces with ½ tsp. of salt and ½ tsp. of turmeric powder. Rub the mixture evenly all around the egg halves.
    • Chop the onions and keep aside.
    • Once the poppy seeds are soaked grind to paste along with the water in which it was soaked. I have a small wet grinder and I ground the poppy seeds with little water. Once the seeds are ground, add chilies and run the grinder once more. Pour the remaining poppy seeds soaked water in to the poppy chili paste and keep it aside.

    Preparation:

    • Take 1 – 2 tbsp. of oil, I used 2 tbsp. of oil in a pan and add the eggs with yolk side down. Fry it for about ½ - 1 minutes on medium – medium high flame. Turn it around and fry the eggs on the other side until it is golden brown in color. If required, turn the eggs around and fry until both the sides are evenly fried. Remove from the pan and keep it aside.
    • Add rest of the oil to the pan, keeping aside 1 tbsp. oil. Once the oil is hot, add dry chili, cloves, cardamom, bay leaves and cinnamon stick. Let the spices roast in the oil for about 1 minute.
    • Add onions and sauté until translucent, 2-3 minutes.
    • Add ginger or ginger garlic paste and sauté for another ½ a minute.
    • Add chili powder, salt, turmeric and fry the spices for few seconds.
    • Add water, give it good stir, cover and cook for few minutes until gravy boils and little longer.
    • Add poppy paste and bring it back to boil and let simmer on medium heat until the desired consistency is reached. This will take about 5-8 minutes.
    • Taste the gravy and adjust seasoning.
    • Add egg halves with yolk side up.
    • Pour the reserved 1 tbsp. of oil on the eggs and cook for few seconds.
    • Turn off the heat and transfer to a serving dish.
    • Serve hot with steaming rice.

    Note:

    • The curry is very spicy and please adjust the spices to your heat tolerance level.

    More Curries & Stir Fries

    • Bowl of bell pepper gram flour fry.
      Capsicum Besan Recipe
    • A bowl of beerakaya kandi kaya kura.
      Beerakaya Kandi Kaya Kura
    • Bowl of karela fry.
      Kakarakaya Kura ~ Bitter Gourd Fry
    • Bowl of tomato shorva.
      Tamata Shorva

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. cookingwithsapana says

      July 20, 2014 at 5:42 am

      Very interesting curry and must have tasted delicious !

      Reply
    2. Nisha Sundar says

      July 11, 2014 at 12:08 pm

      Wow thats an interesting curry and the pictures are so classic. Had a wonderful marathon with you Usha.

      Reply
    3. Vaishali Sabnani says

      July 11, 2014 at 5:51 am

      The way you present and click...is awesome..throughout the marathon the clicks have beeen amazing.

      Reply
    4. PJ says

      May 28, 2014 at 9:17 pm

      The pics looks so good Usha. I am going to try this with potato.And it was great doing this marathon with you.Enjoyed all your posts:)

      Reply
    5. Manjula Bharath says

      May 28, 2014 at 1:47 am

      such an lovely post to finish 🙂 Such delicious of recipes you always have surprised me and you are wonderful photographer with so much of patience you click such wonderful click 🙂 I loved visiting your blog throughout the marathon 🙂 Kudos on your efforts dear !!

      Reply
    6. Traditionally Modern Food says

      May 20, 2014 at 11:14 pm

      Poppy seed s grt addition to the egg curry:)

      Reply
    7. themadscientistskitchen says

      May 11, 2014 at 1:19 pm

      Usha I love this one. I am going to try this at home when my FIl goes out of town. as it is. LOve this one .I have enjoyed this marathon a lot. I will keep coming back here for not just for recipes but for a look at the pictures too. Hopefully some of it will rub off on me.

      Reply
    8. Jayanthi says

      May 07, 2014 at 11:22 am

      we love egg curries too at home. everyone.. even the kids. this looks lovely. will try it soon

      Reply
    9. Rakhi says

      May 07, 2014 at 10:40 am

      Wow! Looks n am sure tasted yumm! Am looking forward to " sorse fulkopi' kalapataye mach, dim, patudi etc etc...

      Reply
      • MySpicyKitchen says

        May 07, 2014 at 1:03 pm

        Rakhi, you listed some new recipe names and have to check them out. Will try those very soon. 🙂 Thanks.

        Reply
    10. nalini says

      May 07, 2014 at 7:22 am

      Nice pick Usha,egg curry looks so creamy and delicious,bookmarked the recipe.Happy to be a part of this journey with you..

      Reply
    11. Srivalli says

      May 05, 2014 at 8:31 am

      Wow that egg curry looks fantastic Usha..what a journey it's been..great efforts and with your pictures it was even more awesome for us!

      Reply
    12. Sowmya says

      May 05, 2014 at 7:53 am

      such a creamy poppy seed gravy!!! well done!!

      Reply
    13. Sayantani says

      May 02, 2014 at 1:16 pm

      Beautifully recreates. Love posto and pairing it with eggs is a family fav. too

      Reply
    14. pumpkinfarmfood says

      May 01, 2014 at 7:57 am

      beautiful curry Sandhya and the picture has come out so well, loved it....i had great fun doing this marathon with you Sandhya

      Reply
    15. pumpkinfarmfood says

      May 01, 2014 at 7:55 am

      i had planned for aloo posto but was turned off seeing the white colored gravy on of the sites i referred,but this one has got my interests levels up again...this is beautiful recipe..had great fun doing this marathon with you Usha...

      Reply
    16. Priya says

      May 01, 2014 at 4:04 am

      Omg, everything i come here you never forget to surprise me with your beautiful choice of dishes from each state Usha, dim posto is soo delicious, that gravy is something seriously tempting me a lot.. WOnderful to run a long marathon with you and enjoyed thoroughly all ur posts as well.

      Reply
    17. Pavani says

      April 30, 2014 at 9:51 pm

      Love that poppy seed gravy Usha. Will definitely make this dish soon.
      I thoroughly enjoyed reading your posts and your lovely clicks in this series.

      Reply
    18. Varada says

      April 30, 2014 at 9:09 pm

      Spicy curry but it does look nice. The pictures as always are great. In fact this whole month I have enjoyed the visual treat your presented with your beautiful pictures. And I loved the adventures you reported from your kitchen.

      Reply

    Primary Sidebar

    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

    More about me →


    Holiday Recipes

    • Fresh cranberry Christmas cake is a tangy & sweet cake
      Fresh Cranberry Christmas Cake
    • Loaf of non alcoholic low calorie classic fruit cake
      Low Calorie, Non Alcoholic Fruit Cake
    • plate of masi samoa.
      Masi Samoa, Coconut Shortbread Cookies
    • Norwegian Rice Porridge, Norwegian Food, Norwegian Cuisine, Rice Porridge, Rice Pudding, Norwegian Rice Pudding, Food of the World,
      Norwegian Rice Porridge for Food of the World
    • Collard Greens, Pepperoni, Food & Wine, Cooking from Cookbook Challenge, CCChallenge, Side Dish, Thanksgiving Recipes,
      Sauteed Collard Greens with Pepperoni
    • Thanksgiving Side Dishes, Side Dish, Swiss Chard, Piccata, Piccata Swiss Chard, Cooking form cookbook Challenge, CCChallenge, Food & Wine,
      Piccata Swiss Chard

    Popular

    • Sq image of a platter of veg canapes.
      Bread Canapes Recipe
    • Shrimp noodle soup in a bowl
      Easy Shrimp Noodle Soup Chinese Style
    • Top down view of chicken clear soup.
      Chicken Clear Soup Recipe, Indian Style
    • Omani Food, Omani Cuisine, Roasted Meat, Blogging Marathon, Around the world in 30 days with ABC cooking,
      Omani Shuwa ~ Slow Cooked Lamb

    Finger Food

    • Broiled shrimp.
      Party Shrimp Recipe
    • Tortilla cheese chips, Tortilla cheese crisps, Tucson Cheese Crisps, Blogging Marathon, Tortilla dish,
      Arizona Cheese Crisps
    • Plate of bacon wrapped jalapeno poppers
      3 Ingredient Bacon Wrapped Jalapeno Poppers
    • A platter of Fiesta pinwheels and a bowl of salsa
      Fiesta Pinwheels, Yummy Party Food

    Curry Recipes

    • A bowl of lima beans curry.
      Lima Beans Curry, Video Recipe
    • Bowl of ulligadda ukkera.
      Onion Egg Curry ~ Ulligadda Ukkera
    • A bowl of chikkudukaya kura or Indian broad beans in a platter along with a bowl of rice.
      Chikkudukaya Kura - Indian Broad Beans Fry
    • Gutti vankaya masala is a flavorful eggplant curry stuffed with peanut sesame spice mix.
      Gutti Vankaya Masala - Stuffed Baby Eggplant Curry

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • Know Me

    Copyright © 2025 MySpicyKitchen