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February 4, 2010 3 Comments

Bagara Style Anda Masala (Eggs cooked in a Creamy Spicy Tomato Gravy – Hyderabadi Style)

Hyderabadi Dish, really?  Well, sort of.  If you are fortunate enough to have ever tried Bagara Baingan (Brinjals cooked in a creamy sauce), you will know exactly what I am talking about.  This dish comprises of peanuts, poppy seeds, coconut flakes, and tamarind… these flavors attribute to the creaminess of this dish making it “Bagara Style”.   
I first tried Bagara Baingan at my best friend, Anu’s house.  It was so damn good!!!  I wanted to make Bagara Baingan, however I did not have any fresh brinjals on hand, not to mention, it was way too cold to go outside and buy some.  I decided to improvise with eggs! 

I must admit, I let my imagination run wild while making this dish.  I pretty much added everything I could think of, and then some.  Bagara Baingan typically does not consist of tomatoes, however I was willing to experiment.  Next time I will consider making this without tomatoes.  Cooking is an art, not a science… there are no rules!

Don’t be intimidated by the number of ingredients, you can omit a couple minor ingredients if you don’t have them on hand.  I hope you enjoy this dish as much as I did, surprisingly though, my husband did not care for it.  Hey, I have to be honest here, but if I love it, it’s a keeper 🙂

NUTRITION: Eggs are a good source of Protein and Vitamin D.  Peanuts add some protein to this dish.  Tomatoes are a good source of Vitamins A and C. 
This dish does contain some fat… the yolk of the eggs and peanuts… both are highly nutritional.  There is 1.5 tablespoons of coconut powder… it isn’t too bad. 


INGREDIENTS: (3 parts to this dish)

(for the Gravy):

  • Oil – 1.5 tbsp
  • Cumin Seeds – 1 tsp
  • Cloves – 4
  • Bay Leaves – 2 pieces
  • Cinnamon Stick – 2 halves
  • Ginger – 1 inch (minced)
  • Garlic – 3 cloves (minced)
  • Green Chillies – 2 (minced)
  • Onions – 3 (chopped)
  • Plum Tomatoes – 5 (chopped)
  • Red Chili Powder – 1/2 tsp
  • Coriander Powder – 2 tsp
  • salt to taste
  • Water – 2 cups
  • MDH Garam Masala – 1 tsp
  • Tamarind Concentrate – dollop of 1/2 a teaspoon

(for the spices to blend):

  • Unsalted Peanuts – 2 tbsp (dry roasted)
  • Poppy Seeds – 1.5 tbsp (dry roasted)
  • Dry/Fresh Coconut Flakes – 1.5 tbsp (lightly dry roasted)

(for the Eggs):

  • Eggs – 6 (boiled)
  • Oil – 1 tsp
  • Turmeric Powder – 1/4 tsp
  • Red Chili Powder – 1/2 tsp

DIRECTIONS:
1. Boil 6 eggs, this will take about 10 minutes. 

2. In the meantime, get your ingredients together.  Here is what you will need.

3. Mince the garlic, ginger, and green chillies.  I used my Magic Bullet.

4. Chop the onions.  I just used whatever I had on hand… red or yellow will work.

5. Set aside your spices… cinnamon sticks, cloves, cumin seeds, and bay leaves.

6. Check on the eggs… set aside.

7. Heat a pot on medium heat, add oil, add the spices from step #5.  Saute until the cumin seeds sizzle.

8. Add the ginger, garlic and green chillies.  Saute for 20 seconds or so.

9. Add the onions and saute for 5 minutes, or until onions are translucent.

10. Now add salt and 1/2 tsp of chili powder.  Let this cook until the onions carmelize… 5 minutes.

11. In the meantime, chop your tomatoes.

  

12. Back to the onions… this is what you should have.

13. Add the tomatoes, 2 tsp coriander powder, and salt.  Combine.

14. Lower the heat to dial #3, cover and let this cook for 20 minutes.

15. Now make your spice mixture.

16. Heat a pan on medium heat, add peanuts and poppy seeds.  Dry roast for 3-5 minutes, or until poppy seeds are slightly toasted.

17. Turn off the gas and add the coconut powder.

18. Combine and set aside.  Allow this to cool before you blend.

19. Once cooled, add the peanut mixture to a coffee grinder, blend until smooth.

20. Set aside.

21. Remove the shell from the eggs.

20. Make 2-3 slits gently in the egg… this will absorb the gravy.

21. Heat the same pan, add a tsp of oil. 

22. Add turmeric powder and let it cook for a few seconds.

23. Add the eggs. 

24. Gently toss the eggs by moving the pan back and forth.  The eggs will start to lightly brown.

25. Add 1/2 tsp of red chili powder.

26. Allow the eggs to cook and keep tossing gently, about 30 seconds.  Turn off the gas and set eggs aside.

27. Check on the onion-tomato mixture… this is what you should have.

28. Add the peanut mixture to this.

29. This is what you should have… a creamy rich yellowish color.

30. Add the eggs.  Combine.

31. Add water.  Combine.

32. Cover and allow this to simmer for 20 minutes.

33. Add garam masala.

34. Add a dollop of tamarind concentrate.  NOTE: If you are using real tamarind, you can add more.

35. Submerge the spoon in the gravy and wiggle it slightly… until the spoon is tamarind-free.

36. Leave the lid ajar… cook for another 10 minutes.

37. This is what you should have after 10 minutes.  The gravy will thicken.

38. Wait half hour before eating… let the flavors combine.  Serve with rice! DELISH!

Previous Post: « Masala Chai (Hot Indian Tea spiced with Cardamom and Ginger)
Next Post: Aloo Palak | Potatoes cooked in a Creamy Spinach Gravy (vegan, gluten-free) »

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Comments

  1. Stella says

    February 6, 2010 at 6:08 PM

    Yum! This looks like a lot of the dishes my family makes. Reminds a bit of a soup they make during a special holiday. This soup is called Harira, and it is an egg yolk cooked in a spicy tomato sauce with rice and figs. Sounds strange but it is delicious. I'm sure yours is too!

    Reply
  2. ngs says

    February 7, 2010 at 3:54 AM

    Thanks Stella.. your soup with eggs and figs sounds like a Thanksgiving treat 🙂

    Reply
  3. Anonymous says

    July 30, 2010 at 3:37 PM

    I just stumbled upon your blog! I love it!!! Can't wait to make this. Thanks for sharing. Book marking your blog 100%. Thanks again!!

    Reply

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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