Dim Posto-Sorshe (Egg cooked in Poppy-Mustard Seed Paste)

Ingredients

• 4 hard boiled eggs
• 1 table-spoon yellow mustard seed
• 2 table-spoon poppy seeds
• 1 tomato chopped
• 1/2 tea-spoon fenugreek
• 1/2 tea-spoon turmeric powder
• 5 green chillies, 2 roughly chopped and 3 slitted
• 2 dried red chillies
• 2 table-spoon mustard oil
• salt (according to taste)

Steps

1. Make a fine paste of poppy-mustard seeds and 2 chopped green chilies together and keep aside.
2. Put vertical slit on the eggs so that the flavour of the spices can go inside.
3. Rub the eggs with little turmeric powder and salt and shallow fry them in heated oil. Once they are fried, remove from the oil and keep aside.
4. Heat oil in a pan and add fenugreek and dried red chillies. Stir for 30 seconds.
5. Add chopped tomato and stir until it becomes soft.
6. Now, add the poppy-mustard paste, turmeric powder, slitted green chillies and salt.
7. Add 1 cup warm water, mix well and cover the lid. Bring it to boil.
8. Now, add the eggs and cover the lid again. Cook it on medium flame for around 10 minutes.
9. Your Dim Posto-Sorshe is ready to be served now.