Deem Posto - Eggs in White Poppy Seeds Sauce

Deem Posto

Posto (the Bengali name for white poppy seeds) dishes are a common item at Bengali tables. The poppy seeds are soaked in boiling water, cooled and blended with green chilies and salt until smooth and creamy. This sauce is used in both vegetarian and non-vegetarian dishes. The general procedure is to temper the oil with nigella seeds (kalo jeera) and green chilies, add the vegetables or hard-boiled eggs in this case, simmer them with ginger until cooked and add the posto before taking off the stove.

A word of caution for anyone who has a drug test coming up, I have been told that consuming any food containing poppy seeds (black poppy seed muffins, for example) may affect the results of the drug test.

Ingredients:
6-8 eggs

1/2 cup white poppy seeds/posto

4 green chilies, 1 diced & 3 slit

1/2 + 1 cup boiling water

1 onion, sliced

1 tsp. ginger paste

4 Tbsp. vegetable/mustard oil

1 Tbsp. mustard oil

salt to taste

Directions:

1. Soak posto in 1/2 cup boiling water and set aside to cool to room temperature. 
2. Blend poppy seeds and soaking water with diced chilies and salt until it forms a thick paste.
3. Place eggs in a small saucepan, cover with water and bring to a boil.
4. Boil eggs for 10 minutes and set aside. 
5. When cool enough to handle, peel and make 4 vertical slits around each egg so sauce can penetrate.
6. Heat oil over medium-high heat and fry eggs until golden brown, remove and set aside.
7. In the same oil, sputter nigella seeds, stir-fry onions, some salt and ginger until onions turn translucent.
8. Return eggs to skillet, add remaining 1 cup boiling water along with the posto paste.
9. Stir well and simmer for 3-5 minutes until a thick gravy clings to the eggs.
10. Pour mustard oil around the edges and garnish with slit green chilies.

Serve with steamed Basmati rice or chapatis.