Ande Ka Salan Recipe
Ande Ka Salan is one such tangy, spicy curry prepared using coconut based gravy and hard boiled eggs.
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.
If you like this recipe, you can also try other Egg recipes such as
- 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 (Jeera) seeds
- 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
To bgein making the Ande Ka Salan recipe, cut the hardboiled eggs lengthwise and keep aside.
Make paste by grinding together grated coconut, turmeric powder, red chilli powder and tamarind using very little water.
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.
Once the crackling stops, add ginger garlic paste and onions. Fry till onions turn golden.
Once the onion turns golden, add the prepared coconut paste, salt along with little water. The paste should look thin.
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.
Garnish with cilantro, simmer for about a minute and remove from heat. Serve hot.