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Hyderabadi Egg Salan | Ande Ka Salan

2021-02-24
  • Servings: 6
  • Prep Time: 5m
  • Cook Time: 25m
  • Ready In: 30m
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Nutritional Info

This information is per serving.

  • Calories

    260
  • Carbohydrates

    4g
  • Fat

    20g
  • Protein

    9g
  • Serving Size

    200g
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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.

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

Step 1

Boil 6 eggs and keep them aside.

Step 2

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

Step 3

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

Step 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.

Step 5

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

Step 6

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

Step 7

Add the tamarind water and cook for 3 minutes.

Step 8

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

Step 9

Add coriander leaves and turn off the stove.

Step 10

Serve hot with biryani, pulao, or Indian bread.

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