Ande Ka Salan or Egg curry is a tangy, spicy curry prepared using coconut based gravy and hard boiled eggs.

For those who are hard core non vegetarian and cannot live without it, what do you do? I mean at least I cannot survive for more then two days without non veg food. Many times it so happens that me or my hubby are so busy in our schedules that we hardly find time to go and get fish. Then I always fall in dilema “What to make for dinner?” And this is the time when eggs comes to my rescue. They are just life saver and best dinner option.

Yesterday he couldn’t find time to buy fish and I was too busy to go out. So did my research on Ande ka Salan . Learned that this is served in Hyderabad. The recipe is very simple. They also add peanuts in it but I avoided it. Don’t like them in curries. So, came up with my own unique version of Ande Ka Salan and we enjoyed it with roti.

Preparation Time: 15 Minutes

Cooking Time : 30 Minutes

Serves :4

Ingredients : 

• 6 Hardboiled eggs
• Salt as per taste
• Handful of chopped Cilantro/Coriander leaves

Ingredients for Paste : 

• 1/2 Cup Coconut, freshly grated
• 1 Teaspoon Red Chili Powder
• 1 Teaspoon Turmeric Powder
• 1 Teaspoon Coriander Seeds(Can be substituted with powder)
• 1 Marble size Tamarind Ball
• Water to make Thick paste

Ingredients for Tempering : 

• 1 Tablespoon Oil(I used Olive oil)
• 1 Teaspoon Mustard Seeds
• 1 Teaspoon Cumin Seeds
• 1 Teaspoon Fenugreek seeds(Methi)
• 15-20 Curry Leaves
• 3 Dry red chilies
• 2 Teaspoons Ginger Garlic Paste
• 1 Medium size onion, finely chopped

Method:

Cut the hardboiled eggs lengthwise and keep aside.

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

Heat oil in a 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.

Add the prepared cooconut paste along with little water. The paste should look thin. Mix , cover and cook on low heat for about 8-10 minutes.

Add salt.

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 with roti or rice.

Pooja Nadkarni

Serves 4 People

240

Ande Ka Salan/Egg Curry

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

• 6 Hardboiled eggs
• Salt as per taste
• Handful of chopped Cilantro/Coriander leaves
Ingredients for Paste : 
• 1/2 Cup Coconut, freshly grated
• 1 Teaspoon Red Chili Powder
• 1 Teaspoon Turmeric Powder
• 1 Teaspoon Coriander Seeds(Can be substituted with powder)
• 1 Marble size Tamarind Ball
• Water to make Thick paste
Ingredients for Tempering : 
• 1 Tablespoon Oil(I used Olive oil)
• 1 Teaspoon Mustard Seeds
• 1 Teaspoon Cumin Seeds
• 1 Teaspoon Fenugreek seeds(Methi)
• 15-20 Curry Leaves
• 3 Dry red chilies
• 2 Teaspoons Ginger Garlic Paste
• 1 Medium size onion, finely chopped

Method

1. Cut the hardboiled eggs lengthwise and keep aside.
2. Make paste by grinding together grated coconut, turmeric powder, red chili powder and tamarind using very little water.
3. Heat oil in a 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.
5. Fry till onions turn golden.
6. Add the prepared cooconut paste along with little water.
7. The paste should look thin. Mix , cover and cook on low heat for about 8-10 minutes.
8. Add salt.
9. Place all the cut eggs and cover them with gravy using spatula .
10. Garnish with cilantro , Simmer for about a minute and remove from heat.
11. Serve with roti or rice.

7.8.1.2

405

Pooja Nadkarni

Nutrition

Calories

240 cal

Fat

16 g

Carbs

14 g

Protein

10 g

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Summary

Recipe Name

Ande Ka Salan/Egg Curry

Author's Name

Pooja Nadkarni

Published On

2017-11-14

Preparation Time

15M

Cook Time

30M

Total Time

45M

Average Rating

5 Based on 1 Review(s)