Navratri is my favourite festival! In Gujarat, the cities takes on a whole new appearance during Navratri.
But for the last couple of years, I have been really excited about attending the Durga Puja in Ahmedabad for the amazing energy around the pandaal and most importantly, the delicious fish delicacies. I have made some wonderful Bengali friends over the last one year and that makes this year’s Durga Puja even more special for me.
As the Ahmedabad skies cleared up this morning, my enthusiasm for attending the puja tonight has doubled and I made Dim Poshto, a delicious combo of eggs in a rich poppy seeds’ gravy to mark the festivities.
My recipe is the same as that of Egg Masala, except with the addition of poppy seeds paste and coconut milk. There are three steps to the recipe:
- Soak poppy seeds for an hour and grind them to a paste
- Boil eggs and marinate them
- Cook a gravy
Poppy seeds (half a cup, soaked for an hour and ground to a paste)
Eggs 4 nos
Onions 2 medium, chopped
Ginger-Garlic paste, 1 tsp
Green chillies 4 nos, chopped
Whole red chillies 2 nos
Turmeric, a pinch
Red chilli powder, 1 tsp
Coriander powder, 1 tsp
Garam masala powder, 1/2 tsp
Clove, 2-4 nos
Bay leaf 1
Mustard oil 4 tbsp, for frying and gravy
Salt to taste
Boil eggs and cut them in halves. Marinate them in salt, turmeric, coriander powder, garam masala, red chilli powder and a little oil and keep aside for 15 minutes. After 15 minutes, heat oil in a pan and shallow fry the eggs with the yolk side down. Turn them over carefully and cook till the masala turns brown. Keep aside.
Once the poppy seeds remain soaked for an hour, grind them into a smooth paste with green chillies.
To make the gravy, heat oil, add clove and bay leaf. Add onion and ginger-garlic paste. Stir and cook till the onions turn translucent. Add turmeric, coriander and red chilli powder. Add water to prevent the mixture from sticking to the pan. Cover and cook. After a couple of minutes, add the poppy-green chilly paste. Bring it to a boil and cook till you get the desired consistency. Serve with a drizzle of mustard oil on top. Tastes best with hot, steamed rice.