Bagara Egg Masala

Name: Bagara Egg Masala
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 6 pcs egg (hard-boiled and peeled); 2 pcs onion (medium, sliced); 2 pcs tomato (medium, chopped); 1 tbsp ginger-garlic paste; 2 tbsp peanuts; 1 tbsp white sesame seeds; 2 tbsp desiccated coconut; 1 tsp cumin seeds; 0.5 tsp mustard seeds; 8 pcs curry leaves; 2 pcs green chili (slit); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp tamarind paste; 0.5 tsp salt; 2 tbsp oil; 1.5 cup water; 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(32)

TASTE SCORE

9/10

Boiled eggs simmered in a rich Hyderabadi-style masala with peanuts, sesame, coconut, onion, and warm spices. The gravy is nutty, gently tangy, and perfect in small portions with roti or rice.

PREP

20m

COOK

35m

SERVES

1 CUP CURRY WITH 2 EGGS

267 cal

SERVINGS

METHOD · 10 STEPS

boil · ~10 min
Boil and peel the eggs.
Place the eggs in a pan with enough water to cover them and boil until hard-boiled, about 10 minutes. Cool, peel, and make a few light slits on each egg.
TIPLight slits help the masala cling to the eggs without breaking them.
roast · ~4 min
Roast the nuts and coconut.
1.Heat a small dry pan over low heat.
2.Add peanuts and roast until lightly golden and nutty, about 2 to 3 minutes.
3.Add white sesame seeds and desiccated coconut and roast until fragrant, about 1 minute.
4.Take off the heat and cool slightly.
mix · ~2 min
Grind the masala paste.
Blend the roasted peanuts, sesame seeds, desiccated coconut, tamarind paste, and 0.5 cup water to a smooth paste. Set aside.
TIPKeep the paste smooth so the gravy turns silky and not grainy.
temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat.
2.Add mustard seeds and let them crackle.
3.Add cumin seeds and curry leaves.
4.Add slit green chili and stir for a few seconds.
TIPUse medium heat so the seeds crackle without burning.
saute · ~14 min
Cook the onion base.
1.Add sliced onion and cook until soft and light golden, 6 to 8 minutes.
2.Add ginger-garlic paste and sauté until the raw smell goes away, about 1 minute.
3.Add chopped tomato and cook until soft and pulpy, 4 to 5 minutes.
saute · ~1 min
Add the spice powders.
Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for 30 seconds.
TIPA quick cook is enough here; longer cooking can make the powdered spices taste bitter.
simmer · ~10 min
Cook the bagara masala gravy.
Add the ground paste and the remaining 1 cup water. Stir well and simmer on low heat until the gravy thickens and the oil begins to show at the edges, 8 to 10 minutes.
simmer · ~5 min
Add the eggs and finish the curry.
Gently add the boiled eggs and coat them in the masala. Simmer for 4 to 5 minutes so the eggs absorb the flavor.
garnish
Garnish with cilantro.
serve
Serve hot with roti, naan, or rice.

PRO TIPS

What to keep in mind.

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

1
Make only shallow slits in the boiled eggs so they absorb masala without falling apart.
2
Roast the peanuts, sesame, and coconut on low heat; even slight burning will make the gravy taste bitter.
3
Blend the nut-coconut paste very smooth with water for the signature silky Hyderabadi-style texture.
4
Cook the onions to light golden, not dark brown, so the gravy stays rich rather than overly sweet.
5
Simmer the ground masala until oil shows at the edges; that is the cue the paste is fully cooked.
6
Add the eggs at the end and simmer gently, or the yolks can turn rubbery from overcooking.
7
This masala tastes even better after 30 minutes of resting, when the tamarind and spices settle into the gravy.
8
Refrigerate leftovers up to 2 days and reheat on low heat with a splash of water to loosen the gravy.