Take 6 hardboiled eggs, peel them and make small cuts in them. Keep them aside. Take 2 tbsp of poppy seeds and make a paste in a mixer or a traditional mortar and pestle. Keep it aside in a bowl. Take 1 piece of ginger (2 inch in size, diced roughly), 8 pieces of whole green chilies and 1 large tomato (sliced roughly). Blend them in a mixer and keep it aside.

Now, heat 2 tbsp of mustard oil in a kadai over a medium flame and put ½ tsp of turmeric powder, ¼ tsp salt, and the boiled eggs. Fry them and remove when they turn slightly golden in color.

In the same oil, put 1 onion (medium size, roughly sliced) and 1 piece of dry red chili. Fry them until the onions turn translucent and soft. Now add the ginger-tomato paste along with ½ tsp of turmeric powder, 1 tsp of cumin seeds powder, and ½ tsp of red chili powder. Add the poppy seeds paste and fry until the oil separates and the raw smell is gone.

Add a cup of water, ½ tsp of salt, ¼ tsp of sugar and the fried eggs now. Mix nicely.

Cover it and let it cook for 5 to 6 minutes. Finally, add 3 pieces of whole green chilies and switch off the flame. Cover and let it rest for 5 minutes for the gravy to thicken.

Your tasty homemade dim posto is ready. Serve it with steamed rice.