Steamed Egg Recipe in Boiling Water Bowl Mouthwatering Egg Dish for Rice in 20 Minutes for Beginners

Описание: Experience this incredible Bengali egg recipe where you place a bowl in boiling hot water to steam seasoned eggs into a mouthwatering dimer curry that tastes so amazing, the flavor lingers in your mouth long after! From Rondhon Porichoy's 1535th video, this no-fail, beginner-friendly Dim Posto recipe uses simple ingredients like boiled eggs, poppy seeds, mustard, and sour yogurt for an authentic, aromatic dish that's perfect with hot rice. No fancy equipment needed – just grind a spice paste, lightly fry, and steam for tender, flavorful eggs infused with spices. Chemical-free, protein-rich, and ready in under 20 minutes, it's healthier than fried versions and ideal for family meals or when craving a quick non-veg curry. The unique steaming method ensures deep flavor penetration – follow exactly for restaurant-style results everyone will love!

*Ingredients (serves 3-4):*
Eggs: 5 (hard-boiled)
Poppy seeds (posto): 2 spoons
White mustard seeds: 1.5 spoons
Black mustard seeds: 0.5 spoon
Coconut powder (or fresh grated coconut): 1 spoon
Cashew nuts: 5-6
Raw bananas: 2 (peeled and chopped)
Salt: To taste
Turmeric powder: To taste
Kashmiri red chili powder: To taste (for color and mild heat)
Mustard oil: For frying and drizzling (about 4-5 tbsp total)
Onions: 2 medium (chopped)
Garlic: Chopped (to taste)
Sour yogurt (doi): 3 spoons (whipped)
Sugar: A little (to balance flavors)
Raw figs or plantain slices: 4-5 (for added texture and subtle sweetness)
Water: For grinding paste and boiling (about 1-2 cups total)

*Step-by-Step Recipe with Timestamps:*
00:00 - Introduction: Welcome to Rondhon Porichoy – why this boiling water steaming method makes the most flavorful egg recipe; subscribe and like for more!
00:07 - Preparing Spice Paste: Grind 2 spoons poppy seeds, 1.5 spoons white mustard, 0.5 spoon black mustard, 1 spoon coconut powder, 5-6 cashews, and 2 chopped raw bananas with water into a smooth paste; add salt and set aside
00:27 - Boiling and Prepping Eggs: Boil 5 eggs, peel, make small cuts with a knife for spice absorption; season with turmeric, Kashmiri chili powder, and salt
00:58 - Frying Eggs: Heat mustard oil, lightly fry the seasoned eggs until golden; remove and set aside
01:21 - Frying Aromatics: In the same oil, fry chopped onions for 2-3 minutes until soft; add chopped garlic and fry until golden; transfer to a bowl
01:31 - Assembling the Mixture: In the bowl with onions and garlic, add the ground paste, 3 spoons whipped sour yogurt, hot frying oil from eggs, salt, sugar, turmeric, and Kashmiri chili powder; mix well for 1 minute
02:05 - Combining Ingredients: Add the fried eggs and 4-5 raw fig/plantain slices to the mixture; mix thoroughly so spices coat everything; drizzle with raw mustard oil on top
02:17 - Steaming in Boiling Water: Place the bowl in a pot of boiling water (ensure water level covers half the bowl), cover with lid, and cook on very low flame for 15 minutes
03:21 - Resting and Finishing: Turn off heat, let stand covered for 5 minutes; the steaming infuses all flavors deeply
03:50 - Serving: Enjoy hot with steamed rice – the taste will stick in your mouth!

Pro Tips: Make small cuts on boiled eggs to allow spices to penetrate better during steaming – this is key for juicy, flavorful results. Use mustard oil throughout for authentic Bengali aroma; substitute with neutral oil if preferred. Whip the sour yogurt well to avoid lumps in the paste. Adjust Kashmiri chili for color without extra heat, and add more raw chilies if you like it spicier. The steaming method in boiling water keeps eggs tender without overcooking – use a heatproof bowl or tiffin for easy setup. Raw bananas and figs add natural sweetness and texture; skip if unavailable but they enhance the dish. This recipe is versatile for vegetarians (egg-based) and stores in fridge for 1-2 days – reheat gently. Fully natural, no preservatives – perfect for quick lunches or dinner sides. For best taste, serve immediately after resting!

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