Posto diye Tomato Dim Bhapa (tomatoes and eggs steamed with poppy paste)

January 15, 2016Tanushree Bhowmik

Eggs and tomatoes steamed with poppy seed paste

Posto (poppy seeds) is one of my favourite ingredients, so much so that I think it is unjust to call it only a spice! While aloo posto stands right in front of that ‘favourite things to eat’ queue, posto bhapa (steamed poppy seeds) comes a close second. It has jazzed up many a dull meals on my table. I found a recipe of tomato posto bhapa in a hand written well thumbed recipe book that my grandmother gave me. It was a winner – spicy, tangy and with a kick of mustard oil. It was by stroke of luck that one evening I decided to add a beaten egg to the mixture and it married beautifully into that already perfect household of tomato and posto. It is perfect for a weekday dinner with some piping hot steamed rice.

Eggs and tomatoes steamed with poppy seeds

Posto (poppy seeds): 4 tbsp, Tomato: 1 medium, chopped, Egg: 1 medium sized, Onion: 1 medium, chopped finely, Ginger: 1 tbsp, finely chopped, Green chillies: 4-5, Mustard oil: 1 tbsp, Salt

1. Soak the posto in some water for about 10 minutes and grind into a fine paste.

2. Mix all the ingredients together, making sure the egg is well incorporated.

3. Put the mixture in a metal bowl, cover loosely and steam in a steamer or pressure cooker till the egg is just set. Scramble the mixture with a fork, cover and keep for another 2 minutes.

4. Serve with a little drizzle of mustard oil.

Note: The original recipe is the same, just reduce the amount ginger and green chillies and omit the egg. As I have mentioned it is a winner without the egg.

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