Ande ka Saalan / Hyderabadi Egg curry

After living in United  States for more than a decade now i have adapted to lot of things culturally. One such thing is to never dropping in on friends/relatives without calling ahead , especially weekdays when we are busy winding down for the day . And it makes sense to me .But , growing up in India its very common for relatives , guests to drop by unexpected without notice and sometimes endup  staying for lunch or dinner. We would pretty often have an uncle or aunt visiting us and mom would whip up a quick meal with Egg curry , lentils / dal , flavoured rice , yoghurt and some fryums. Egg curry seemed a little bit more special than regular veggies and can me made in 30 mins, so mom would make it quite often.

Hyderabadi cusine is known for its rich spices ,salans and biryanis .The use of dry coconut, tamarind, and red chillies along with many spices are the common  ingredients that make Hyderabadi cuisine different .Ande ka salan means Eggs in a gravy ,is often found in most restaurants in Hyderabad (India) served along with Chicken biryani .Its one of the most flavorful dishes usually spicy with a tangy masala gravy, often a staple in most homes. Its my go to dish for any occasion including sunday lunches , whick takes me back to my nostalgic days back home. It tastes delicious served with simple rice or rotis.  Recipe below. 

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Ande ka Saalan / Hyderabadi Egg curry

Ingredients

  • 8 Hard Boiled eggs ( shelled )
  • 2 medium sized onions chopped roughly ( around 1.5 cups )
  • 3/4 cup tamarind juice ( extracted from a lemon sized tamarindpulp )
  • 4 tbsps vegetable oil
  • 1/4 tsp turmeric powder
  • 3 tsps red chilli powder ( add more or less accordind to your spice level)
  • 3 tsps coriander powder
  • 1 tbsp ginger and garlic paste
  • 2 tbsp dry coconut powder
  • 2 tsps peanut powder ( dry roast peanuts to a fine powder )
  • 1/4 tsp methi powder
  • 1tsp garam masala powder
  • salt as needed
  • chopped cilantro leaves for garnish

Directions

  • Take a deep non stick pan and saute the chopped onions with 2tbsps oil on medium heat until dark golden brown. Cool to room tempeature , grind to a fine paste and set aside.
  • In the same pan add the remaining 2 tbsp oil , turmeric and boiled eggs and saute for a min on low to medium heat.
  • Now add ginger garlic paste ,onion paste , coriander powder , chilli powder , methi powder ,salt and saute for 2-3 mins on low to medium heat .
  • Now add the tamarind juice , peanut and coconut powders and simmer on medium heat for 5 mins  .Add 1 cup of water and simmer on medium heat for 10 more mins .
  • The gravy will start to thicken.Finally adjust the salt ,add garam masala and garnish with chopped cilatro leaves and swtich off the heat.
  • Serve with rice , parathas or rotis.

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Thanks for stopping by .

Rajini

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