Ande Ka Salan Recipe

Ande Ka Salan is one such tangy, spicy curry prepared using coconut based gravy and hard boiled eggs.

Pooja Nadkarni
Ande Ka Salan Recipe
417 ratings.

Whenever you are in dilema what to cook for dinner, eggs always come handy and Ande Ka Salan is one such tangy, spicy curry prepared using coconut based gravy and hard boiled eggs. It can be enjoyed with roti or rice. This Egg curry is perfect for the days when you are lazy to do anything but want to eat something delicious. You can also make this Salan for your guets when they suddenly come for meal.

Serve Ande Ka Salan along with Chicken Biryani or Tawa Paratha and Burani Raita for your weekend dinner.

If you like this recipe, you can also try other Egg recipes such as

  1. Kadai Egg Masala Recipe
  2. Egg Butter Masala Recipe
  3. Bengali Egg Curry Recipe

Course: Lunch
Diet: Eggetarian
Prep in

15 M

Cooks in

30 M

Total in

45 M


4 Servings


  • 6 Whole Eggs , hardboiled
  • Salt , as per taste
  • Coriander (Dhania) Leaves , chopped
  • For paste
  • 1/2 Cup Fresh coconut , freshly grated
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Coriander (Dhania) Seeds
  • 1 Tamarind , marble size
  • Water , to make thick paste
  • Ingredients for tempering
  • 1 Tablespoon Coconut Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Methi Seeds (Fenugreek Seeds)
  • 15 Curry leaves
  • 3 Dry red chillies
  • 2 Ginger Garlic Paste
  • 1 Onion , finely chopped

How to make Ande Ka Salan Recipe

  1. To bgein making the Ande Ka Salan recipe, cut the hardboiled eggs lengthwise and keep aside.

  2. Make paste by grinding together grated coconut, turmeric powder, red chilli powder and tamarind using very little water.

  3. Heat oil in a heavy bottomed pan and add mustard seeds, cumin seeds, fenugreek seeds, curry leaves and dry red chilies. Cover and let the seeds crackle.

  4. Once the crackling stops, add ginger garlic paste and onions. Fry till onions turn golden.

  5. Once the onion turns golden, add the prepared coconut paste, salt along with little water. The paste should look thin.

  6. Mix, cover and cook on low heat for about 8 to 10 minutes. After 8 to 10 minutes, place all the cut eggs and cover them with gravy using spatula.

  7. Garnish with cilantro, simmer for about a minute and remove from heat. Serve hot.

  8. Serve Ande Ka Salan along with Chicken Biryani or Tawa Paratha and Burani Raita for your weekend dinner.

Pooja Nadkarni

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Last Modified On Monday, 20 November 2017 15:14
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