Anda Besara Bhaja with Jhal Muri

Instructions

1. 1

   Prepare Eggs and Mustard Paste

   • Place eggs in a saucepan, cover with water, bring to a boil, and cook for 10-12 minutes until hard-boiled. Drain, cool in cold water, and peel.
   • While eggs are boiling, soak yellow and black mustard seeds in 1/4 cup of warm water for 15 minutes to reduce bitterness.
   • Drain the soaked seeds and transfer to a grinder. Add cumin seeds, garlic cloves, and green chilies. Grind to a smooth paste, adding a few tablespoons of water as needed.
2. 2

   Fry the Eggs

   • Make 2-3 shallow slits on each peeled egg to help them absorb the gravy.
   • Heat 1 tablespoon of mustard oil in a pan over medium heat. Add the boiled eggs, a pinch of salt, and 1/4 teaspoon of turmeric powder.
   • Sauté for 2-3 minutes, until the eggs are lightly golden and blistered on the outside. Remove from the pan and set aside.
3. 3

   Cook the Gravy Base

   • In the same pan, add the remaining 2 tablespoons of mustard oil. Heat until it's slightly smoking.
   • Add the panch phoron and let the seeds splutter for about 30 seconds.
   • Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Add the chopped tomatoes, remaining 1/2 teaspoon of turmeric powder, Kashmiri red chili powder, and salt. Cook for 5-6 minutes, until the tomatoes turn mushy and oil begins to separate from the masala.
4. 4

   Add Besara Paste and Finish

   • Lower the heat and add the prepared mustard (besara) paste to the pan. Sauté for only 1-2 minutes, stirring continuously. Do not overcook, as it can become bitter.
   • Pour in 1 cup of water and mix well, scraping any bits from the bottom of the pan.
   • Bring the gravy to a gentle simmer. Carefully add the fried eggs back into the pan.
   • Cover and cook on low heat for 4-5 minutes, allowing the eggs to absorb the flavors of the mustard gravy.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Let it rest for 5 minutes before serving. Serve hot with steamed rice.