Ande ka Salan (Egg Curry - Hyderabadi Style)

          For all the egg lovers, here is an amazing Hyderabadi style egg curry, called 'Ande Ka Salan' in the local lingo. It has a distinct flavour that comes from few aromatic spices like sesame seeds, peanuts, fresh coconut, mint and other dry spices. This is the base of the gravy which is both spicy and tangy.

           It can be relished with steamed rice, jeera rice, pulao, plain biryani, tandoori roti, naan, rumali roti or just plain chapati. So go ahead and make this delectable egg curry by following an easy step by step pictorial recipe to prepare this delicacy.

• 2 eggs, boiled
• 2 tbsp. fresh grated coconut
• 1 tbsp. sesame seeds
• 2 tbsp. peanuts
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. tamarind paste mixed in 1 cup water
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. dried mint leaves, crushed / fresh mint leaves, chopped

          Dry roast the coconut, sesame seeds and peanuts till they give a nice aroma. After it cools down, grind into a powder and keep aside.

          In a bowl, mix together ginger-garlic paste and all the dry spices (except salt) with 1/4 cup water. Keep aside.

          Heat oil in a pan and lightly fry the eggs. Drain and keep aside. Temper the same oil with cumin seeds and mustard seeds. 

          After it stops spluttering, add the onions and curry leaves. Saute till light brown. Now add the ginger-garlic paste and fry till the oil separates. 

          Add the ground spice powder and mix well. Add the tamarind water, coriander leaves, mint leaves and salt. Bring it to a boil and drop in the boiled eggs. 

          Cover and simmer on a medium flame for 2-3 minutes or till the oil starts to float on the surface. Switch off the flame. 

          Transfer to a serving dish and serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapatti.

                                  Heat oil & lightly fry the eggs. Drain & keep aside. 

                   Temper same oil with cumin seeds & mustard seeds. Than add onions &
                   curry leaves. Sauté till light brown. 

                               Add ginger-garlic paste & fry till oil separates. 

                                 Add ground spice powder & mix well. 

                               Add tamarind water, coriander leaves, mint leaves & salt. 

                                  Bring it to a boil & drop the boiled eggs. 

                    Cover & simmer on med. flame for 2-3 min. or till oil starts to float on the
                    surface. Switch off the flame. 

                   Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori
                   roti, roomali roti or just plain chapatti.