Homemade Delight
Deem Posto Bhapa
(Eggs Steamed in Poppy Seed Paste)
If you are looking for a dish that uses everyday ingredients and can be prepared quickly when guests arrive unannounced, our member Ms A. Roy has a delicious suggestion.
Method:
Boil the eggs, peel them, and make small incisions on the surface so the spices can seep in. Grind the poppy seeds and chillies into a fine paste; mix with curd, grated coconut, salt, and sugar. Smear this mixture generously over the eggs, coating them evenly. Place the eggs and mixture in a stainless-steel tiffin box with a tight lid. Put the closed box in a kadai of water, ensuring the water level reaches only halfway up the immersed container. Cover and steam on low flame for 12–15 minutes. Add more water to the kadai if it reduces too much, to avoid burning. Once done, remove the container, drizzle with mustard oil for added flavour, and serve hot with rice.
Boil the eggs, peel them, and make small incisions on the surface so the spices can seep in. Grind the poppy seeds and chillies into a fine paste; mix with curd, grated coconut, salt, and sugar. Smear this mixture generously over the eggs, coating them evenly. Place the eggs and mixture in a stainless-steel tiffin box with a tight lid. Put the closed box in a kadai of water, ensuring the water level reaches only halfway up the immersed container. Cover and steam on low flame for 12–15 minutes. Add more water to the kadai if it reduces too much, to avoid burning. Once done, remove the container, drizzle with mustard oil for added flavour, and serve hot with rice.
