• Ande Ka Salan

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INGREDIENTS


Ande Ka Salan

Servings - 2 - 3

INGREDIENTS

Tamarind - 70 grams
Water - 250 milliliters
Boiled eggs - 5
Oil - for shallow frying
Turmeric - 1/8 teaspoon
Salt - 1/8 teaspoon
Peanuts - 2 tablespoons
Sesame seeds - 1 tablespoon
Poppy seeds - 1 teaspoon
Coconut - 30 grams
Warm water - 150 milliliters
Onions - 70 grams
Green chili - 2 teaspoons
Oil - 30 milliliters
Dry red chili - 1
Mustard seeds - 1 teaspoon
Nigella seeds - 1/4 teaspoon
Fenugreek seeds - 1/4 teaspoon
Cumin - 1 teaspoon
Curry leaves - 1 tablespoon
Ginger garlic paste - 1 1/2 teaspoons
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Water - 400 milliliters
Coriander - for garnishing

PREPARATION


1. In a bowl, add 70 grams tamarind, 250 milliliters water and soak for 30 minutes.
2. Strain the pulp from it and keep aside.
3. Take 5 boiled eggs and make cuts on it.
4. Heat some oil in a pan, add the boiled eggs in it and mix it well.
5. Add 1/8 teaspoon turmeric, 1/8 teaspoon salt and mix it well.
6. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
7. Remove it from heat and keep aside.
8. Take a pan, add 2 tablespoons peanuts, 1 tablespoon sesame seeds, 1 teaspoon poppy seeds, 30 grams coconut and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
9. Remove it from heat and transfer this into a blender, add 150 milliliters warm water and blend it into a paste.
10. In a blender, add 70 grams onions, 2 teaspoons green chili and blend it into a paste.
11. Heat 30 milliliters oil in a skillet, add 1 dry red chili, 1 teaspoon mustard seeds, 1/4 teaspoon nigella seeds, 1/4 teaspoon fenugreek seeds, 1 teaspoon cumin, 1 tablespoon curry leaves, 1 1/2 teaspoons ginger garlic paste and stir for 2 - 3 minutes.
12. Then, add the blended onion paste and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 1/4 teaspoon turmeric and stir well.
15. Now, add the blended coconut paste and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.
18. Add 400 milliliters water and mix it well.
19. Bring it to a boil.
20. Then, add the prepared tamarind pulp and mix it well.
21. Now, add the boiled eggs in it and mix it again.
22. Bring it to a boil.
23. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
24. Open the lid and give it a nice stir.
25. Garnish with coriander.
26. Serve hot.