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Anda Besara

Name: Anda Besara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: odia
Ingredients: 4 pcs egg (at room temperature); 2 tbsp mustard seeds (black mustard seeds, for paste); 1 tbsp poppy seeds; 3 tbsp coconut (freshly grated); 4 pcs garlic (cloves); 2 pcs dried red chili (for paste); 1 pinch turmeric powder; 1 tsp tamarind paste; 0.5 tsp salt; 1 cup water (for mustard paste grinding); 2 tbsp oil (mustard oil preferred); 1 tsp panch phoron; 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 2 pcs green chili (slit lengthwise); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(98)

TASTE SCORE

8/10

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.

PREP

15m

COOK

30m

SERVES

2 EGGS WITH ABOUT 3/4 CUP GRAVY

229 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak mustard and poppy seeds for a full 30 minutes to soften them for a smoother, non-bitter paste.
2
Use mustard oil for authentic Odia flavor and a subtle pungent kick; heat it until smoking before tempering.
3
Prick boiled eggs with a fork before frying so the gravy penetrates the whites for deeper flavor.
4
Simmer the gravy on low heat; high heat makes the mustard paste turn bitter and curdle.
5
Fry the boiled eggs just until light golden; over-frying makes the whites rubbery.
6
This curry tastes even better the next day as the eggs absorb more of the mustard gravy.
7
If using store-bought tamarind paste, start with 1/2 tsp and adjust to avoid making the gravy too sour.

RECIPE VARIATIONS

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 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 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.

HEALTH BENEFITS