Bengali eggs with poppy seeds (dim posto)

Directions

1. Bring the water to a boil with 1 teaspoon of salt, then add the eggs and cook for about 8 minutes. ⏱ 8 min
2. Drain the eggs, let them sit in ice water for 5 minutes, then peel them. ⏱ 5 min
3. Make a small incision in the eggs so that the spices can penetrate during cooking. ≈ 3 min
4. Mix the poppy seeds with 3 to 4 green chili peppers, first separately to create a powder. ≈ 4 min
5. Add 6 to 8 tablespoons of water and mix again to obtain a very smooth paste. ≈ 4 min
6. Finely chop the onions, cut the tomatoes into large pieces, and slice the remaining hot peppers. ≈ 8 min
7. Heat the mustard oil in a frying pan and sauté the onions over medium heat, until they turn from a pale pink to a light brown. ⏱ ≈ 7 min
8. Add the tomato and chili peppers, then cook until the tomato is soft, adding a little water if needed. ⏱ ≈ 10 min
9. Add the turmeric, red chili powder, and salt, then mix well. ≈ 4 min
10. Add the pumpkin puree and cook for 1 minute until lightly browned. ⏱ 1 min
11. Pour in 125 ml of water and let it simmer for 1 minute. ⏱ 1 min
12. Place the eggs in the sauce and cook for 2 minutes without a lid. ⏱ 2 min
13. Rinse the blender bowl with about 500 ml of water and pour it into the frying pan to avoid losing any of the poppy seeds. ⏱ ≈ 7 min
14. Let it simmer over low heat for 4 to 5 minutes, until the raw smell disappears and the oil rises to the surface, then turn off the heat. ⏱ 5 min
15. If you wish, finish with 1 to 2 tablespoons of raw mustard oil before serving. ≈ 2 min