Bagara Anda Masala – Eggs Cooked In Rich Creamy Sauce

bagara-anda-masala-1

There are innumerable ways of cooking eggs right from a simple boiled egg or bull’s eye to a stuffed egg curry. Bagara Anda Masala calls for the famous Indian ‘Bagara masala’, an Indian curry masala where the key flavors are coconut, tamarind, peanuts and sesame seeds. Bagara Baigan (egg plant), a Hyderabadi dish is cooked in this masala which lends a certain exotic rich creamy quality that one cannot resist. Bagara Anda Masala is eggs cooked in peanut-sesame paste and in tamarind sauce, without the use of onions or tomatoes (onions and tomatoes are the basic ingredients for most Indian curries). Believe me it tastes great. This dish goes well with flavored rice, rotis or white rice.

Ingredients:

6 boiled eggs
1 1/2 tbsps roasted peanuts
1 1/2 tbsps sesame seeds (til, nuvvulu)
1 tbsp fresh coconut
1/2 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
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

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 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 few seconds, add the ground paste. Saute till oil separates..i.e approx 10 minutes on low-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 a mt.
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.

Bagara Anda Masala – Eggs Cooked In Rich Creamy Sauce

  Prepare time:
 Cook:
 Serves: 6

 Main Ingredients:

  •  eggs
  •   sesame seeds
  •   peanuts

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Published:

There are innumerable ways of cooking eggs right from a simple boiled egg or bull's eye to a stuffed egg curry. Bagara Anda Masala calls for the famous Indian 'Bagara masala', an Indian curry masala where the key flavors are coconut, tamarind, peanuts and sesame seeds.
  • http://www.blogger.com/profile/5151774 missnupur

    I would love to get myhands on the Bagara baigan recipe now that I have read this one! ๐Ÿ™‚ And I’m surely making the chutney below this weekend.

    Thanks for the honor – and I have reciprocated the link! ๐Ÿ˜‰

    See ya!

  • sailu

    You are gonna love it,Nupur..:)and thank you!

  • http://www.blogger.com/profile/14424619 mae gabriel

    Sailu, i am growing hooked on your site. You cook delicious looking food!

  • sailu

    Mae,I dont wanna de-hook you…:):)

    Melissa,its a delicious dish.

  • http://www.blogger.com/profile/13967157 Melissa CookingDiva

    Wow, it sounds and looks incredibly delicious. I am a real fan of all kind of food from all regions of India. Hugs!

  • anthony

    am sure gonna try it soon.. And now I know why the gravy in those Egg Plant dish looks and tastes the way it does.. peanuts no less…

  • liSaSD

    Sailu–One thing I love about food blogs is the expanding of my culinary horizons, and you have certainly done that with this dish. It sounds delicious and it is very different than anything I’ve ever heard of or tasted. Just today I thinking that I need to include more eggs in my diet.

  • Rathnam

    Hi,

    Just a suggestion, gravy is not enough for 6 people, double the ingredients except tamarind and eggs. Thanks

  • Naga Raja

    Hi, Thanks interesting website with andhra vantakalu. can u plan for telugu version of this site.

  • deepa

    hi, sailu i love the recipes u post in ur blog. every time i will be waiting for ur creative recipes. thanks for posting ur recipes for us. deepa

  • swapna

    hi, thank u very much for all those andhra recipes. u r doing a great job helping all the telugu people around the world. chaala thankx

  • niki

    Sailu, this is a very interesting receipe. I will try it today. Thanks.

  • Pangu

    Hi sailu,

    oohh ur receipes are wonderful!!!!!

    staying away from home, still eating PROPER n YUMMMYYY indian food is like being in heaven!

    the pics u provide for each receipe itself are mouthwatering….i love ur receipes!

    Thanks a LOOOTTTTT.

  • meena

    this is a wonderful receipe ,i tried it & we all liked it .can u post hyderabadi briyani receipe .

  • Devi mani & Nag jyothi

    Hi,
    Sailakka,

    Interesting website with andhra vantakalu. can u plan for telugu version of this site? I saw for the first time in sakshi news paper. I prepared kodiguddu mulakkada and the taste was super. My family enjoyed.

    Thank you

  • shirley

    tried this dish toda ๐Ÿ™‚ liked it !! but mine was brownish nt creamish , but was good .

  • Sireesha

    Hi sailu garu,

    I’m sireesha S/W Engineer living in Bangalore but i’m basically from A.P.
    I luv ur recepies :), this recepie is really awsome… my hubby has become a great fan of this recepie. Thanks a lot for ur delicious recepies ๐Ÿ™‚

  • Mina

    I found this too sour. I think it would be better with half the tamarind.

  • Lakshmi

    vry interesting recipe:))…..just a doubt..should we use the black sesame seeds or white ones..?

    • Sailu | Indian Food

      white