Dim Posto

Instructions

1. Start by dry-roasting the poppy seeds. Heat a pan and add the poppy seeds. Roast them until they turn slightly golden, being careful not to burn them. Let the roasted seeds cool and then grind them to make a paste with a little water.
2. Hard-boil the eggs, peel them, and cut each egg in half.
3. Heat 1/2 teaspoon of mustard oil or a healthier cooking oil in a pan. Mustard oil adds an authentic Bengali flavor, but it has a strong taste. If you prefer a milder taste, use a different cooking oil.
4. Add the hard-boiled egg halves to the pan and lightly sauté them on both sides until they become slightly golden. Remove them from the pan and set them aside.
5. In the same pan, add another 1/2 teaspoon of mustard oil. Add nigella seeds (kalonji), dried red chilies, and curry leaves (if using). Sauté for a minute until they release their aroma.
6. Reduce the heat to low and add the poppy seed paste to the pan. Cook the paste for a few minutes, stirring constantly to avoid burning.
7. Add turmeric powder and salt, and mix well.
8. Return the sautéed egg halves to the pan and gently mix them with the paste.
9. Add a little water to achieve the desired consistency (usually a thick, creamy texture). Stir well and simmer for about 5-7 minutes.
10. Taste and adjust the seasoning if needed. If you like it spicier, you can add more chopped green chilies.
11. Serve this healthier version of Dim Posto with steamed rice or whole wheat roti for a wholesome and delicious meal.
12. This healthier version of Dim Posto reduces the oil content and maintains the authentic flavors of the dish with poppy seed paste. Enjoy this traditional Bengali dish with fewer calories and less fat.