Ande ka salan-hyderabadi style Recipe

Cooking Directions

• STEP 1.Boil the eggs and set aside.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add onions, ginger-garlic paste, and cook until golden brown.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and cook for a minute.
• STEP 5.Add peanuts, sesame seeds, and tamarind pulp. Cook for a few minutes.
• STEP 6.Add water, salt, and bring the gravy to a boil.
• STEP 7.Add the boiled eggs and simmer for a few minutes.
• STEP 8.Garnish with coriander leaves and serve hot with rice or biryani.

Cooking Tips

• You can adjust the spice level according to your taste.
• Make sure to cook the onions until golden brown for a rich flavor.
• You can add a pinch of sugar to balance the tanginess of tamarind.

Storage and Serving

• Ande ka salan can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat it before serving.
• Serve it with rice, biryani, or roti.