Easiest Way to Prepare Tasty Dim Posto Bhape Steamed Egg Curry In the Khus Khus Gravy Cooking Basics for Beginners

Our Dim Posto is just ready to be gobbled. 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.

Dim Posto Bhape Steamed Egg Curry In the Khus Khus Gravy is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Dim Posto Bhape Steamed Egg Curry In the Khus Khus Gravy is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. 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:

1. Take 6 Eggs (Large Boiled De-shelled & cut into 2 halves)
2. Prepare 4 tbsp Posto (Poppyseeds)
3. Take To Taste Salt
4. Take 1 tsp Turmeric Powder
5. Take 1 tsp Red Chilli Powder
6. Make ready 5-6 Green Chillies
7. Prepare 1/8 tsp Sugar
8. Take 4 tbsp Mustard Oil
9. Take 1/2 Cup Plain Yoghurt (Well beaten)
10. Make ready 1 Onion (Medium)
11. Prepare 1/4 Cup Grated Coconut (Fresh/Desiccated)
12. Get 1 tsp Mustard Seeds (yellow)
13. Make ready 1 tsp Ginger-Garlic Juice (Freshly Squeezed Out)
14. Prepare 1/2 Cup Water (For Cooking/Steaming)

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. These Korean steamed eggs are made in the traditional way, by whisking eggs with water and seasonings. You can make these on the stove or microwave.

Steps to make Dim Posto Bhape Steamed Egg Curry In the Khus Khus Gravy:

1. 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
2. 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
3. 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…
4. 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
5. 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)
6. Our Dim Posto is just ready to be gobbled.

These Korean steamed eggs are made in the traditional way, by whisking eggs with water and seasonings. You can make these on the stove or microwave. Known by various names across different states of India, Khus Khus or Poppy seeds are a well-known ingredient that finds a place in numerous Indian Being rich in copper and calcium, Poppy seeds help in improving bone health. The manganese in the seeds helps in the production of the protein. Hard boil the eggs, using your favorite method.

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