In Bengal, deem means egg and poppy seeds (poppy seeds). Poppy seeds have special significance in Bengali food. Poppy seeds are widely used in both veg and non-veg dishes in Bengal with spices. The poppy seeds are soaked in water and the paste is made and the cooking of this poppy paste in a vegetable or curry is a special part of Bengali food tradition.
Non-vegetarian or non-vegetarian recipes are also used in Bengali cooking, the method of making the same thing differently in different ways means Bengali means 'deem' and 'posto' (poppy seeds). Poppy seeds have special significance in Bengali food. Poppy seeds are widely used in both veg and non-veg dishes in Bengal with spices. The poppy seeds are soaked in water and the paste is made and the cooking of this poppy paste in a vegetable or curry is a special part of Bengali food tradition.
Bengali style mustard gravy can be made in a numerous ways but this is one of its kind. Add poppy seeds / khus paste twist and enjoy the flavour. Make this gravy with cheese or your favorite fish.
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Ingredients For Paste:
Egg 4
Onion big 1
Ginger Garlic Paste ½ Tablespoon
Green chili 2
80 grams of poppy seeds
Turmeric powder ¼ teaspoon
Red pepper powder 2 teaspoons
Salt
oil
green coriander
Boil the egg first to make the deem porto, chill the boiled eggs cool and take a little bit with the help of the knife. After this, soak the poppy seeds in hot water and grind it into a mixer and make paste.Now heat oil in a pan and put these eggs in the oil, add a pinch of salt and turmeric in it and fry until the eggs are golden.
Now remove the fried eggs and put them in a similar way and add finely chopped onion in the same oil, run for a few seconds and after that add ginger paste of garlic and fry it, after all, add the powder and salt of dry spices and also these After mixing with a spoon, add roasted poppy seeds after roasting. Mix poppy seeds with spices and put fried eggs in it.
On the poppy seeds, the gravy gets thicker and becomes adhesive. In it you can add water to the thickness of the gravy according to your wishes. Let it boil for a while and take off the chopped green coriander over and over.
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