Bagara Egg Masala

There are numerous way to cook eggs, from a simple fry to an exotic curry or masala. Bagara egg masala originated from the city of Hyderabad, India. An egg dish cooked in a creamy peanut and sesame sauce. The recipe is an improvised version of bagara baignan, popular eggplant dish.

Some will add tomatoes to the gravy but i prefer my bagara without the acidity of the tomatoes. simply because i want to savour a rich and creamy masala based gravy to coat the boiled eggs. If you wish you can chopped 1 tomato and add them while sauteing the garlic-chilly mixture. The peanuts,
grated coconut,sesame seeds and poppy seeds contributes to the creaminess of the masala. The richness of the ground peanuts mixture balances well the spiciness from the spices added to the gravy. Wonderful egg dish that can be served along with naan,paratha or humble white rice.

Ingredients

5 boiled eggs
1/4 tsp garam masala
1/3 tsp turmeric powder
3/4 tsp chilly powder
1 tsp coriander powder
1/2 tsp cumin powder
1 1/2 tsp sesame seeds
1/2 tbsp poppy seeds
1 1/2 tbsp roasted peanuts
1 tbsp fresh coconut
2 dry red chilly
2 garlic,chopped
1/4 tsp cumin seeds
1/2 tsp fenugreek seeds
1 green chilly,chopped
1 sprig curry leaves
1 cup water
2 1/2 tbsp cooking oil
1 1/2 tbsp tamarind paste
Salt to taste


Methods

Dry roast poppy seeds and sesame seeds over a medium-low fire for 1-2 minutes.

Grind the poppy seeds,sesame seeds,roasted peanuts and fresh coconut into a fine paste with 1-2 tbsp water. Keep aside

Using a knife make small slits on the eggs. Heat oil in a pan and fry the boiled eggs for 2 minutes. Keep aside.

In the same pan,  over low-medium heat, add the cumin seeds, once the seeds splutter, add fenugreek seeds,dry red chilly,chopped green chilly,curry leaves and garlic. Saute for 8-10 seconds.

Add the ground paste and saute for 8-10 minutes or until oil appears on the surface.

Add turmeric powder,cumin powder,chilly powder and coriander powder. Saute for 1 minute.

Add the eggs and stir well. Add water and tamarind paste. Stir and cook with lid on for about 4 minutes.

Season with salt and garam masala powder. Cook covered on medium flame for about 14-15 minutes. Turn off the heat.

Serve with Indian flat bread or rice