Bagara Anda Masala - Eggs Cooked In Rich Creamy Sauce

Posted by EsyRecipes Saturday, November 7, 2009

Discription:There are innnumerable ways of cooking eggs right from a simple boiled egg or bull’s eye to a stuffed egg curry. Bagara Anda Masala requires the famous Indian ‘Bagara masala’ which is a type of Indian curry where the key flavors are coconut, tamarind, peanuts and sesame seeds. Bagara Baigan(egg plant), a Hyderabadi speciality dish is cooked with these ingredients which lends its a certain exotic rich creamy quality that one cannot resist. Bagara Anda Masala is eggs cooked in peanut-sesame paste and in tamarind sauce and without the use of onions or tomatoes (onions and tomatoes are the basic ingredients for most Indian curries) and believe me it tastes great. This dish goes well with flavored rice, rotis or white rice.
  • 6 boiled eggs
  • 1 1/2 tbsp roasted peanuts
  • 1 1/2 tbsp sesame seeds (til,nuvvulu)
  • 1 tbsp fresh coconut
  • 1 tbsp poppy seeds (optional)
  • oil for cooking
  • 1/4 tsp cumin seeds (jeera)
  • pinch of methi (fenugreek seeds)
  • 1-2 whole dry red chillis
  • 4 garlic flakes chopped
  • 8-10 curry leaves
  • 2 slit green chillies
  • 1/2 - 3/4 tsp chilli powder
  • 1/2 tsp jeera pwd
  • 1 tsp coriander pwd
  • 1/3 tsp turmeric pwd
  • 1 1/2 tbsp tamarind paste
  • 1 cup water - as required
  • salt
  • 1/4 tsp garam masala pwd
How to make:
  • Heat 2 tsps oil in a pan and add the boiled eggs and fry for 2 minutes and remove. Make small slits with a knife along the length of the eggs and keep aside.
  • Dry roast sesame seeds and poppy seeds for 4-5 minutes. Grind sesame seeds, poppy seeds, fresh coconut and roasted peanuts to a fine paste adding some water. Keep aside.
  • Heat 1 1/2 tbsps oil in a pan. Add cumin seeds and let them splutter and then add methi seeds, curry leaves, dry red chillis, green chillis and chopped garlic. Fry for 20 seconds and then add the ground paste. Saute till oil separates..i.e approx 8-10 minutes on medium heat and stirring it constantly so that it doesn’t burn.
  • Now add chilli pwd, turmeric pwd, coriander pwd, cumin pwd and saute again for 30 seconds.
  • Add the boiled eggs and mix well. Add tamarind paste and let it cook covered for 4-5 minutes.
  • Now add 1 cup water and salt, cover and cook on medium flame for about 12-15 minutes. Lastly add garam masala pwd (optional).
  • Serve hot along with plain white rice, biryani, paratha or roti.


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