Ande Ka Salan Tangy Egg Masala in Peanut Gravy ko English mein kya kehte hain?

अंडे का सालन ko English mein Ande Ka Salan Tangy Egg Masala in Peanut Gravy likhte hain.

Kitna time lagta hai?

50 min lagta hai — 15 min taiyari, 35 min pakana.

Ande Ka Salan Tangy Egg Masala in Peanut Gravy

Name: Ande Ka Salan Tangy Egg Masala in Peanut Gravy
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 7 servings
Cuisine: Multiple States Indian
Ingredients: 1piece coriander powder; 1piece Ginger; 0.5cup Water; 2tbsp sesame seeds; 2piece onion; 0.25tsp Turmeric Powder; 2tbsp Coriander Leaves; 1cup tamarind water; 1tbsp Sunflower Oil; 6piece Garlic; 0.25cup Fresh Coconut; 0.25tsp methi seeds; 2tbsp Peanuts; 1tsp Red Chilli Powder (Lal Mirch); 6piece Eggs; 2piece green chillies; 0.5tsp Mustard Seeds (Black); 1piece Curry Leaves; 0.5tsp Cumin Seeds

Ande Ka Salan is a Hyderabadi/Andhra-Telangana egg-curry variant of the classic Mirchi Ka Salan — boiled eggs simmered in a rich tangy peanut-sesame-coconut gravy with tamarind, onion, ginger, garlic and a southern tempering of mustard-cumin-curry leaves. Served with steamed rice, biryani, or sheermal.

Time 50 min · Serves 7 · 191 kcal · South India, Multiple States

Ingredients

Main

coriander powder — 1 piece (ground)
Ginger — 1 piece (chopped)
Water — 0.5 cup (whole)
sesame seeds — 2 tbsp (whole)
onion — 2 piece (chopped)
Turmeric Powder — 0.25 tsp (ground)
Coriander Leaves — 2 tbsp (chopped)
tamarind water — 1 cup (whole)
Sunflower Oil — 1 tbsp (whole)
Garlic — 6 piece (chopped)
Fresh Coconut — 0.25 cup (grated)
methi seeds — 0.25 tsp (whole)
Peanuts — 2 tbsp (roasted)
Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
Eggs — 6 piece (whole)
green chillies — 2 piece (chopped)

Tempering

Mustard Seeds (Black) — 0.5 tsp (whole)
Curry Leaves — 1 piece (ground)
Cumin Seeds — 0.5 tsp (whole)

Method

To begin making the Ande Ka Salan Recipe, into a preheated pan, add the roasted peanuts, sesame seeds and roast for a minute till the sesame seeds start to pop.
Once done turn off the heat and let it cool.Add the roasted peanuts and the sesame seeds into a mixer grinder along with coconut, warm water and grind into a smooth paste.
Keep aside.Next we will proceed to make the gravy.
Into a preheated pan, add oil, once the oil is hot, add the mustard seeds, cumin seeds, methi seeds and allow the seeds to crackle.Once the seeds crackle, add the curry leaves, onions, garlic, ginger, green chillies and saute until the onions turn golden brown in color.
Stir the Ande ka Salan gravy well to combine.Simmer the gravy for Ande ka Salan on medium heat for about 5 to 7 minutes.
After 5 to 7 minutes, stir in chopped coriander leaves, add slit hard boiled eggs to the gravy, give a brisk boil and turn off the heat.Transfer Ande Ka salan to a serving dish and serve hot.

Common questions

Ande Ka Salan Tangy Egg Masala in Peanut Gravy ko English mein kya kehte hain?: अंडे का सालन ko English mein Ande Ka Salan Tangy Egg Masala in Peanut Gravy likhte hain.
Ek plate Ande Ka Salan Tangy Egg Masala in Peanut Gravy mein kitni calories hoti hain?: 191 kcal per plate.
Kitna time lagta hai?: 50 min lagta hai — 15 min taiyari, 35 min pakana.