Hyderabadi Egg Salan | Ande Ka Salan

Egg Salan is a lip-smacking gravy made with coconut, sesame seed base along with tangy tamarind. It is a popular recipe from Hyderabad and makes a great accompaniment with biryani, pulao, or any Indian bread.

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Cuisine: Indian Course: Main Serves: 6

Prep Time: 5 Min Cook Time: 25 Min Total Time: 30 min .

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Nutritional Info: Serving Size: 200g

Calories: 260 Carbs: 4g. Fat: 200g. Protein: 9g

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Ingredients:

• 6 Boiled Eggs

• Soaked Tamarind

• 1 Cup Onions

• 1 Tablespoon Coconut Powder

• 1 Tablespoon Sesame Seeds Powder

• 2 Teaspoons Red Chili Powder

• 1 Teaspoon Salt

• 1/2 Turmeric powder

• 1 Teaspoon Ginger Garlic Paste

• 1 Teaspoon Coriander Powder

• 1/2 Teaspoon Kabab Masala

• 1 Teaspoon Jeera Methi Powder

• Small Piece Jaggery

• Coriander Leaves

Method:

1. Boil 6 eggs and keep them aside.

2. Soak tamarind for 15 minutes. Squeeze the tamarind and take out the water. Keep it aside.

3. Heat 1 tablespoon oil and add 1 cup chopped onions. Sauté until the onions are golden brown.

4. In a grinder add fried onions, 1 tablespoon coconut powder, 1 tablespoon sesame powder, 2 teaspoons red chili powder, 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1 teaspoon ginger-garlic paste, 1 teaspoon coriander powder, 1/2 teaspoon kabab masala, 1 teaspoon jeera methi powder, small piece jaggery, coriander leaves, little water and make a smooth paste.

5. Heat 1 tablespoon oil. Slit the eggs and put them in oil. Sauté the eggs for 1 minute and keep them aside.

6. In the same oil add the masala paste and fry the masala for 1 minute. Close the lid and cook for 2 minutes.

7. Add the tamarind water and cook for 3 minutes.

8. Add boiled eggs, mix well, and cook for 2 more minutes.

9. Add coriander leaves and turn off the stove.

10. Serve hot with biryani, pulao, or Indian bread.

Watch the Video for Procedure: