Dim posto is an uncommon bong dish. It’s pretty dry and makes a great lunch with hot steaming rice. I made this with a little twist and added sesame seeds. This is is optional and you can skip and only use poppy seeds.
- 4 hard boiled eggs shelled
- 1 red onion thinly sliced
- 5-6 green chilies slit lengthwise
- 1 tsp. turmeric powder
- 4 tbsp. posto (poppy seed)
- 2 tbsp. til (Sesame seed)
- Salt to taste
- Mustard oil
First dry grind poppy seed and sesame seed in a grinder and make a coarse powder of it. Now make a paste of them with a green chili by adding some water.
Smear the boiled eggs with turmeric powder and salt.
Heat 4 tbsp. mustard oil in a pan and fry the eggs on medium heat till they turn golden yellow. Remove the eggs and keep aside.
Add onion slices and green chilies to the same oil and fry them on medium heat for a minute or two. The onions should retain their crunchiness so don’t over cook them.
Now add the poppy seed and sesame seed paste to it. Add boiled eggs and keep sautéing everything till oil gets separated. Add the seasoning and mix once more.
Drizzle one spoon raw mustard oil to get an extra zing. Serve with plain hot rice.