Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, dim posto bhape steamed egg curry in the khus khus gravy. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
A delightful change from the usual egg curry. Enjoy this egg preparation in mustard base sauce. This egg curry is made by steaming and hence uses very less. Eggs cooked in traditional Bengali style, along with spicy mustard and poppy seed (Khas Khas) gravy..
Dim Posto Bhape Steamed Egg Curry In the Khus Khus Gravy is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Dim Posto Bhape Steamed Egg Curry In the Khus Khus Gravy is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook dim posto bhape steamed egg curry in the khus khus gravy using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Dim Posto Bhape Steamed Egg Curry In the Khus Khus Gravy:
- Prepare 6 Eggs (Large Boiled De-shelled & cut into 2 halves)
- Get 4 tbsp Posto (Poppyseeds)
- Make ready To Taste Salt
- Take 1 tsp Turmeric Powder
- Take 1 tsp Red Chilli Powder
- Take 5-6 Green Chillies
- Get 1/8 tsp Sugar
- Take 4 tbsp Mustard Oil
- Prepare 1/2 Cup Plain Yoghurt (Well beaten)
- Prepare 1 Onion (Medium)
- Prepare 1/4 Cup Grated Coconut (Fresh/Desiccated)
- Take 1 tsp Mustard Seeds (yellow)
- Get 1 tsp Ginger-Garlic Juice (Freshly Squeezed Out)
- Take 1/2 Cup Water (For Cooking/Steaming)
Soak posto in a little water for an hour or so. Then grind it into a coarse paste with the green chillies in a mixer. Add water for a little gravy and cook on low flame till done. Vater Moddhe Lau Patay Haser Dim Bhapa Recipe by Thamma
Steps to make Dim Posto Bhape Steamed Egg Curry In the Khus Khus Gravy:
- Mix a bit of salt & turmeric powder & red chilli powder to the boiled egg halves & very slightly sauté it with a bit of mustard oil in a frying pan (if sautéed- it gives a very delicious taste than if it’s simply steamed as is ie. raw full boiled)- Though, it can be done, both ways but since I never ever compromise with any of my recipes’ delectability- I prefer, always light sautéing
- In a blender jar: Take rest all other dry & wet ingredients, except the mustard oil & a few whole fresh green chillies & blend everything well, altogether to a thick, smooth & creamy paster
- Then, in a vessel/microwaveable/steaming bowl- in which, the eggs posto to be steam-cooked: Place the eggs, add in the fried mustard oil in which it’s been gently sautéed, now pour into it the entire blended mixture for it's rich and thick & yummy gravy…
- Wash the blender jar with the measured water and mix until everything gets well combined, now pour in it the rest of the fresh raw mustard oil, top it with the remaining green chillies & give it a final mix- very gently & set it aside for rest with this marinade-for about 30 mins time
- Now, time to steam it the regular gas oven with the steamer (conventional method), or in the microwave by covering the vessel with it's own cover/lid- if it at all has that or else, cover it with any other microwaveable lid (strictly NO PLASTIC should be used at all) or simply with an aluminium foil & steam cook the same in the microwave mode for about 7-9/ 10 mins time, max. (not more by any means)
- Our Dim Posto is just ready to be gobbled.
Add water for a little gravy and cook on low flame till done. Vater Moddhe Lau Patay Haser Dim Bhapa Recipe by Thamma Duck Egg in Gourd Leaves in Boil Rice. Smooth, slippery and soft, Chinese steamed eggs requires minimum ingredients yet delivers a delicate look and flavour. In order to make the steamed egg super smooth, you need to remove any lumps and bubbles in the egg water mixture prior to steaming.
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