Sorshe Posto Dim (Eggs in a Mustard-Poppy seeds gravy)10:23 AM
So finally I let go of my kitchen to another person. A cook to be preise who will come and cook our daily meals. For the longest period of time I was quite adament to do it on my own, no matter what. But finally with the husband on an offshore project, one super active toddler, one 6 years old with loads of homework, one old and sick father who refuses to have his meals unless a full platter of 5 items are served with his rice and the tremendous heat and humidity making me sick... I was forced to take this decision.
Yes, I was sad but finally realised it's better than running around and screaming like a headless chicken the whole day. It's better to have some more time to the day, tending to the father, playing with the toddler, studying together with the kid, developing more recipes and taking more orders for homemade bespoke cakes, cookies, chocolates and other edible gifts. Yes am doing that for quite sometime for people I know personally but now it's time I spread it and accept more orders. and hopefully another big work is in pipeline...working towards my own line of handmade home accessories and apparel.
So you can see am sad and excited all at the same time. most probably excitement will take over and more new recipes, more traditional old World dishes would be made in my kitchen and shared with you all.
And just yesterday I cooked this Sorshe Posto Dim (eggs in mustard poppy seeds gravy). An eternal favourite in my family which I hardly get any time to cook these days. Baba having certain food restrictions right now is not allowed to have eggs and the thought of making 2 proteins in a day along with 3 other curries and rice used to kill me. So while the cook prepared the meal I decided to make it finally after quite a long long time.
See the positive side. The silver lining to appoint a cook.
While you note down this recipe I will go and take a leisurely shower after a long time.
Sorshe posto Dim
Eggs: 4 (boiled)
Onion: 1 medium
Mustard paste: 1 tbsp
Poppy seeds Paste: 21/2 tbsp
tomato: 1 small
Nigella seeds: 1/3 tsp
Green chillies: 2-3
Oil: 2 tbsp+1 tsp (mix of mustard oil and white oil will bring out the flavour of this dish)
Coriander leaves: chopped optional
Red chili powder: optional
Pee and make 4-5 slits on the boiled eggs with a knife. Smear salt and turmeric and keep aside.
Peel and finely slice the onion and keep aside.
Heat 1 tsp oil and fry the eggs till golden allover. Take out and keep aside.
Add the rest of the oil and once hot add nigella seeds, green chillies. Let it not only sizzle but splutter and the chillies get blisters all over, cover if needed but if you slit it till half then generally it does not burst open. ut then it's always better to be careful. Now add the sliced onions with a pinch of salt. Cook on medium till they turn golden on the edges.
The chopped tomato goes next along with red chili powder, turmeric and more salt as per taste. Cover and let it get softened and mushy. Mix and cook on medium till oil starts to separate at the sides.
Add the poppy seeds paste and cook till the raw smell is gone (2-3 minutes) Stir continuously or it will stick to the bottom. Mix the mustard paste with 1 cup of water and mix well. Carefully pour the water from top leaving the husk behind. Add 1/4 cup more water. Adjust the salt and heat and bring it to rapid boil. Add the fried eggs and lower the flame to medium. Cover and cook till the gravy is thickened.
I prefer to pour a tsp of oil on top for that extra kick of mustardy pungency. You can do that or sprinkle chopped coriander leaves on top.
Serve hot with steamed rice.