Hyderabadi Egg Salan | Ande Ka Salan2021-02-24
- Servings: 6
- Prep Time: 5m
- Cook Time: 25m
- Ready In: 30m
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This information is per serving.
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.
- 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
Boil 6 eggs and keep them aside.
Soak tamarind for 15 minutes. Squeeze the tamarind and take out the water. Keep it aside.
Heat 1 tablespoon oil and add 1 cup chopped onions. Sauté until the onions are golden brown.
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.
Heat 1 tablespoon oil. Slit the eggs and put them in oil. Sauté the eggs for 1 minute and keep them aside.
In the same oil, add the masala paste and fry the masala for 1 minute. Close the lid and cook for 2 minutes.
Add the tamarind water and cook for 3 minutes.
Add boiled eggs, mix well, and cook for 2 more minutes.
Add coriander leaves and turn off the stove.
Serve hot with biryani, pulao, or Indian bread.