Anda Besara
Hard-boiled eggs simmered in a bold, creamy mustard-poppy seed gravy from Odisha. The sauce gets its rich texture from a freshly ground mustard-poppy-coconut paste, balanced with tangy tamarind and a crackling panch phoron tempering. An everyday homestyle curry that pairs beautifully with steamed rice.
For 4 servings
- boil · ~10 min
Boil and prepare the eggs.
1.Place 4 eggs in a saucepan, cover with water, and bring to a boil.2.Boil for 8-10 minutes until hard-boiled, then drain and transfer to cold water.3.Peel the eggs and prick them lightly with a fork all over.4.In a small bowl, toss the eggs with a pinch of turmeric powder and a pinch of salt.TIPPricking the eggs helps the mustard gravy seep into the whites, adding more flavor. - fry · ~3 min
Shallow fry the boiled eggs.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add the turmeric-rubbed eggs and shallow fry, turning gently, until lightly golden on all sides (2-3 minutes).3.Remove the eggs and set aside on a plate. - prep · ~3 min
Make the mustard-poppy seed paste.
1.Soak 2 tbsp mustard seeds and 1 tbsp poppy seeds in warm water for 30 minutes, then drain.2.In a grinder, combine soaked seeds, 3 tbsp grated coconut, 4 garlic cloves, and 2 dried red chilies.3.Add about 1 cup water and grind to a smooth, fine paste. Set aside.TIPGrind the mustard seeds thoroughly until no graininess remains — a coarse paste can taste bitter when cooked. - temper · ~4 min
Temper the panch phoron.
1.Heat the remaining 1 tbsp oil in the same pan over medium heat.2.Add 1 tsp panch phoron and let it crackle and pop (20-30 seconds).3.Add the finely chopped onion and sauté until translucent (3-4 minutes). - saute · ~4 min
Cook the tomato base.
1.Add the chopped tomato to the pan and cook until soft and mushy (2-3 minutes).2.Stir in the remaining pinch of turmeric powder and a pinch of salt, and cook for 30 seconds. - simmer · ~15 min
Simmer the mustard gravy.
1.Pour the ground mustard-poppy paste into the pan.2.Add 1 cup water and stir well.3.Add 1 tsp tamarind paste and the 2 slit green chilies.4.Bring the gravy to a gentle simmer and cook for 12-15 minutes, stirring occasionally, until the raw mustard smell disappears and the gravy thickens slightly.TIPSimmer on low heat — vigorous boiling can make the mustard paste taste bitter. - simmer · ~7 min
Add eggs and finish cooking.
1.Gently slide the fried eggs into the simmering gravy.2.Cook for another 5-7 minutes, turning the eggs once, so they absorb the flavors.3.Taste and adjust salt if needed. - garnish
Garnish with fresh coriander leaves and serve hot with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak mustard and poppy seeds for a full 30 minutes to soften them for a smoother, non-bitter paste.
- 2Use mustard oil for authentic Odia flavor and a subtle pungent kick; heat it until smoking before tempering.
- 3Prick boiled eggs with a fork before frying so the gravy penetrates the whites for deeper flavor.
- 4Simmer the gravy on low heat; high heat makes the mustard paste turn bitter and curdle.
- 5Fry the boiled eggs just until light golden; over-frying makes the whites rubbery.
- 6This curry tastes even better the next day as the eggs absorb more of the mustard gravy.
- 7If using store-bought tamarind paste, start with 1/2 tsp and adjust to avoid making the gravy too sour.
Adapt it for your goals.
Make it vegan
Replace hard-boiled eggs with pan-fried tofu cubes or potato chunks — follow the same pricking and shallow-frying steps for a plant-based version that soaks up the mustard gravy beautifully.
Extra spicyExtra spicy
Add 2 extra slit green chilies and 1 more dried red chili to the mustard paste, or stir in 1/2 tsp red chili powder with the tomatoes — for those who love a fiery kick.
Creamier gravyCreamier gravy
Stir in 2 tablespoons of fresh cream or coconut milk at the end of simmering for a richer, milder texture that tones down the mustard sharpness.
Why this is on our healthy list.
Rich in protein
Eggs provide high-quality complete protein, essential for muscle repair and satiety.
Healthy fats from seeds
Mustard seeds and poppy seeds contribute omega-3 and omega-6 fatty acids, supporting heart health.
Antioxidant boost
Turmeric and tamarind are both rich in antioxidants that help combat oxidative stress.
Digestive aid
Panch phoron, a mix of spices including fenugreek and cumin, traditionally supports digestion.
Frequently asked questions
Yes, but the flavor will be milder and less pungent. Black mustard seeds are traditional and give a sharper, authentic taste to the Odia gravy.
