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

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!