Basar mein Anda
Hard-boiled eggs simmered in a rich, nutty Hyderabadi sesame-peanut gravy. The masala is slow-cooked until deep brown and fragrant, then blended into a velvety paste that clings to every egg. A special-occasion dish that transforms humble pantry staples into a celebratory meal.
For 4 servings
- boil · ~10 min
Hard-boil the eggs.
Place the eggs in a saucepan with enough water to cover by an inch. Bring to a rolling boil, then reduce heat and simmer 10 minutes. Drain, cool under running water, peel, and set aside.
- fry · ~3 min
Shallow-fry the boiled eggs.
Heat 1 tablespoon oil in a pan. Make shallow slits on the eggs and fry them, turning gently, until lightly golden all over. Remove and set aside.
- roast · ~6 min
Dry-roast the sesame seeds, peanuts, and coconut.
1.In a dry pan over low heat, roast the sesame seeds until they pop and turn golden (1-2 min). Remove and set aside.2.In the same pan, roast the peanuts until fragrant and speckled brown (2-3 min). Remove.3.Finally, roast the desiccated coconut until light golden (1 min). Remove and let everything cool. - saute · ~11 min
Sauté the onions until deep brown.
1.Heat the remaining 2 tablespoons oil in a pan over medium heat.2.Add the cumin seeds, dried red chilies, cloves, cardamom, and cinnamon. Sauté until fragrant (30 sec).3.Add the sliced onions and cook, stirring often, until deep golden brown (8-10 min). Don't rush this. - saute · ~7 min
Add ginger-garlic paste and tomatoes.
Stir in the ginger-garlic paste and cook until the raw smell disappears (1 min). Add the chopped tomatoes, salt, red chili powder, and turmeric. Cook until the tomatoes soften and the oil separates from the masala (5-7 min).
- mix · ~2 min
Grind the roasted nuts and sauteed masala to a paste.
Cool the onion-tomato mixture slightly. Transfer to a blender along with the roasted sesame seeds, peanuts, and coconut. Add a splash of water and grind to a smooth, thick paste.
- simmer · ~12 min
Simmer the basar gravy.
1.Return the ground paste to the pan. Add 1 cup water and the tamarind paste. Stir well.2.Bring to a gentle boil, then reduce heat to low. Simmer, stirring occasionally, until the gravy thickens and oil glistens on the surface (10-12 min). - assemble · ~5 min
Add the fried eggs to the gravy.
Gently nestle the fried eggs into the simmering gravy. Spoon some gravy over the top. Cover and simmer 5 minutes so the eggs absorb the flavors.
- garnish
Garnish with fresh cilantro and serve hot.
Transfer to a serving bowl, scatter chopped cilantro on top, and serve with steamed rice or naan.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Make shallow slits on the eggs before frying to let the gravy seep in, but don't cut too deep or they may break apart.
- 2Roast the sesame seeds, peanuts, and coconut separately on low heat to prevent burning—each has a different toasting time.
- 3Cook the onions until they are a deep, rich brown—this builds the foundational flavor of the gravy.
- 4Let the onion-tomato mixture cool completely before grinding to avoid a hot explosion in the blender.
- 5Simmer the gravy until you see beads of oil rise to the surface—this indicates the masala is fully cooked and emulsified.
- 6For a thicker gravy, mash one of the fried eggs into the sauce before serving—it adds body and richness.
- 7This dish tastes even better the next day as the flavors meld; store covered in the fridge for up to 3 days.
Adapt it for your goals.
Vegan
Replace the hard-boiled eggs with pan-fried tofu steaks or boiled potatoes, and use a plant-based oil. You get the same rich gravy with a protein-packed, egg-free alternative.
low oilLow-oil
Skip the shallow-frying of the eggs and instead just boil and slit them. Reduce oil in the gravy by 1 tablespoon. The texture will be lighter but still flavorful.
nut freeNut-free
Omit the peanuts and use an extra tablespoon of sesame seeds plus 2 tablespoons of roasted chickpea flour (besan) ground in. This keeps the gravy thick and nutty without allergens.
extra spicyExtra-spicy
Add 2-3 green bird's eye chilies while sautéing the onions, and use an extra dried red chili in the tempering. Perfect for those who want a fiery Hyderabadi heat.
Why this is on our healthy list.
Rich in Plant-Based Fats
Sesame seeds, peanuts, and coconut provide heart-friendly unsaturated fats and vitamin E, supporting skin and brain health.
High-Quality Protein from Eggs
Eggs are a complete protein source, containing all essential amino acids, which aids muscle repair and satiety.
Iron from Tamarind and Spices
Tamarind paste and cumin seeds contribute dietary iron, which helps combat fatigue and supports healthy blood circulation.
Antioxidant-Rich Spice Blend
Turmeric, cloves, and cinnamon are packed with antioxidants that reduce inflammation and support immune function.
Frequently asked questions
Yes, but use skinless, unsalted roasted peanuts. If they are salted, rinse them quickly and pat dry before grinding to avoid an overly salty gravy.
