Egg Salan: Boiled and fried eggs are cooked in a spicy smooth peanut,coconut and sesame seeds gravy.It's a hyderabadi dish maid in special occasions.This silky gravy is a very traditional combination with Qubooli and various Hyderabadi cuisine dishes .This is a royal preparation and also goes excellent with khichdi,rice and roties .
A simple ande ka salan recipe:
prep time cook time total time
10 mins 20 mins 30 mins
INGREDIENTS:(240 ml cup used)
Eggs 6
Onions chopped 1
Green chilly slitted 4
Ginger garlic paste 1 tbs
Curry leaves 1 spring
Cumin powder 1/2 tbs
Coriander powder 1 tbs
Chilly powder 1 tbs
Turmeric pinch
Coriander chopped 1/4 bunch
Mint chopped 1/4 bunch
Tamarind juice 1/2 cup(tamarind paste 4 tbs)
Jaggery 1 small piece
Oil 1 tbs
Salt
Tempering:
Mustard seeds ¼ ts
Cumin seeds ¼ ts
Methi seeds 1/8 ts
Gravy preparation:
Peanuts 1 tbs
Sesame seeds 1 tbs
Coconut powder 1 tbs
Water
STEP BY STEP PHOTOS TO MAKE EGG SALAN RECIPE:
.Heat a pan add peanuts dry roast this in a slow flame,add sesame seeds,dry roast along with
peanuts,then add coconut powder,saute it and put this into the blender add some water and make
a paste.
.Heat oil in a pan add mustard seeds, when mustard seeds splutter add cumin seeds, red chilly,
methi seeds saute for 2 minutes add sliced onions, salt cook this till onions are golden in color
add green chilly ,curry leaves and ginger garlic paste cook this till raw flavor is gone.
.Add turmeric,red chilly powder,cumin powder,coriander powder,green chilly saute for 2 minutes
add prepared paste and add water,mix it like a thin paste,cook this in a slow flame for 30 minutes.
.Then add chopped coriander,chopped mint,add tamarind juice,jaggery,cook it for 5 minutes,then
add boiled eggs (to day i an not frying my eggs i am directly adding)cook it for some time then
add coriander and mint leaves, switch off the flame.
.Serve this with naan, chapathi, pulao and biryani.
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