Kodi Guddu Gasagasala Kura ~ Boiled eggs in Poppy seeds sauce

Remember eggplants cooked in poppy seeds, Vankaya gasagasala kura I blogged earlier? Many of you got back to me with positive feedback. Well, today’s recipe is on the same lines with boiled eggs replacing eggplants. Poppy seeds lend body and enrich the flavor making it a very good side with flavored rice, naan or rotis.

Kodi Guddu Gasagasala Kura Recipe

Prep & Cooking: 35-40 mts

Serves: 4-5

Cuisine: Andhra

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Ingredients:

4-5 boiled eggs, make small slits length wise

1 tbsp oil

1 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp ginger garlic paste

1 tsp red chilli pwd

1 tsp coriander pwd

pinch of roasted methi/fenugreek/menthi pwd

pinch of roasted cumin pwd

2 1/2 tbsps khus khus/gasagasalu/poppy seeds, roasted and ground to a paste by adding few tbsps water

1 tbsp jaggery or sugar (adjust)

very small lemon sized tamarind, extract pulp

coriander leaves for garnish

salt to taste

1 Add 2 tsps of oil in a cooking vessel, add the boiled eggs and roast them till brown on both sides. Remove and keep aside.
2 In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they dance around, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute for 2-3 mts.
3 Add salt to taste, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, roasted methi pwd and combine well. Add 2 cups of water and cook for 3-4 mts, till it comes to a boil. Add the roasted khus khus paste, tamarind extract and jaggery and cook on medium high flame for 3 mts.
4 Cover with lid and cook on medium low flame for 5 mts. Keep checking in between and stir fry to ensure it does not stick to the pan. Add the roasted eggs and cook on low to medium flame for 15 mts or till the gravy turns thick. Turn off heat. Garnish with fresh coriander leaves.
5 Serve with rice, naan or roti.

Kodi Guddu Gasagasala Kura ~ Boiled eggs in Poppy seeds sauce

  Prepare time:
 Cook:
 Serves: 5

 Main Ingredients:

  •  eggs
  •   poppy seeds

By
Published:

Remember eggplants cooked in poppy seeds - Vankaya gasagasala kura I blogged earlier? Many of you got back to me with positive feedback. Well, today's recipe is on the same lines with eggs replacing eggplants. Poppy seeds lend body and enrich the flavor making it a very good side with flavored rice, naan or rotis.

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29 thoughts on “Kodi Guddu Gasagasala Kura ~ Boiled eggs in Poppy seeds sauce

  1. Wow!
    Shailaja garu,
    What a coincidence, I was thinking of cooking (kohinoor anda) boiled eggs in the evening. No problem, to day evening I am going to make this recipe. Just I am checking my emails, after I that will go for a walk, it so cold in Baton Rouge, Louisiana. Thank you so much for every thing. J

  2. I tried it just now, and it did not taste good, what could be the reason ……it is very bitter in taste ………dont know how would my husband react 🙁

    1. Akshita, poppy seeds tend to taste bitter when not cooked properly. You need to roast the poppy seeds enough till light red and not over roast them.

      1. Dear Sailu

        Thanks for being very prompt in replying. I have followed the instructions, and have not over roasted. How much does 2 cup measure? I have added 240 ml- 1 cup of water. I have added two cups. Thank you very much.

        Does 1 cup of solid measure same as 1 cup of liquid.

        Can you please suggest a good grinder that I can buy in perth ?

        Thanks

        Akshita

  3. No Onions? I think one finely chopped onion would be good. And about it being bitter – may be Akshita put too much menthi powder?

    1. There is no need for onion at all as there will be enough gravy. Sometimes poppy seeds when left unused for a long period of time yield a bitter flavor. Also they need to be roasted well.

  4. Really good recipes!! I understand poppy seeds are used as a thickening agent apart from the flavour too? for this curry is there anything else i can use instead of poppy seeds? we dont get it here… 🙁

  5. How did get the yellow color in the curry as there is no turmeric in ur recipe. I cooked it it was lil dark but not yellow

  6. I have a question: “2 1/2 tbsps khus khus/gasagasalu/poppy seeds, roasted and ground to a paste by adding few tbsps water.”
    How do you accomplish this?

    1. I know grinding khus khus is a difficult task. The Indian mixer grinder like Preeti come with a small jar which is useful to grind small quantities. If are having difficulty, add 1-2 tbsps grated coconut and few tbsps water. When you add too much water, the seeds will not grind well. Add little by little as your grind. Hope this helps.

    2. I know grinding khus khus is a difficult task. The Indian mixer grinder like Preeti come with a small jar which is useful to grind small quantities. If are having difficulty, add 1-2 tbsps grated coconut and few tbsps water. When you add too much water, the seeds will not grind well. Add little by little as your grind. Hope this helps.

      1. i tried this receipe today, as i had tried this curry by one of our telugu friend. But my gravy became very watery. Did not become thick as it looks like in the photo above.

    3. I know grinding khus khus is a difficult task. The Indian mixer grinder like Preeti come with a small jar which is useful to grind small quantities. If are having difficulty, add 1-2 tbsps grated coconut and few tbsps water. When you add too much water, the seeds will not grind well. Add little by little as your grind. Hope this helps.

    4. I know grinding khus khus is a difficult task. The Indian mixer grinder like Preeti come with a small jar which is useful to grind small quantities. If are having difficulty, add 1-2 tbsps grated coconut and few tbsps water. When you add too much water, the seeds will not grind well. Add little by little as your grind. Hope this helps.

  7. Hi Sailu,

    This is my first comment ever in a cooking blog.i like your dishes a lot.It reminds me of my moms cooking back home.I am gonna make this dish today.

    Thanks
    Swapna

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