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hyderabadi-egg-curry-recipe

Hyderabadi Egg Curry Recipe, Ande Ka Salan

Asiya
Egg Curry in hyderabadi style and hyderabadi flavors....
4.20 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Side Dish
Cuisine Hyderabadi
Servings 3 -4
Calories 220 kcal

Ingredients
  

  • 3-4 eggs boiled and peeled
  • 3 tablespoon oil
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds
  • 3-4 slit green chillies
  • 3-4 dried red chillies
  • 5-6 fresh curry leaves
  • 3 medium sized onions finely sliced
  • 2 teaspoon ginger garlic paste
  • salt - to taste
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander seeds powder
  • ½ teaspoon cumin seeds powder
  • 1 lemon size tamarind extracted pulp
  • 2 tablespoon mint leaves
  • 1 tablespoon coriander leaves for garnishing

For the paste:

  • 1 tablespoon peanuts
  • 1 tablespoon desiccated coconut
  • 1 tablespoon sesame seeds

Instructions
 

  • Firstly, take a pan, add peanuts and roast, add sesame seeds and roast for few seconds, add desiccated coconut, roast it and cool it.
  • Blend all the ingredients into a powder, add little water and blend it into a paste and place the paste aside for later use.
  • Take a cooking vessel, into it, add oil and heat it.
  • Add mustard seeds, cumin seeds and let them splutter or pop up.
  • Add slit green chillies, add dried red chillies and saute.
  • Add curry leaves into the oil and allow it to crackle.
  • Add sliced onions, stir and cook till slightly brown.
  • Add ginger garlic paste and saute for few seconds.
  • Add the blended paste of peanuts, sesame seeds and desiccated coconut, mix well.
  • Add salt, red chilli powder, turmeric powder, roasted coriander seeds powder, cumin seeds powder, mix well and cook the masala by covering the lid on low flame until oil starts separating.
  • Take care of the masala as the masala may burn at the base if not stirred in between.
  • Add tamarind extracted pulp into it, check for salt, add boiled eggs, add mint leaves, add coriander leaves.
  • Add water as per the thickness of the gravy preferred and also add pinch of sugar if the curry is tangy.
  • Cook the whole mixture on low flame for about 20 minutes.
  • Serve the egg curry with rice or pulao or chapathi!!!

Nutrition

Nutrition Facts
Hyderabadi Egg Curry Recipe, Ande Ka Salan
Amount Per Serving
Calories 220
* Percent Daily Values are based on a 2000 calorie diet.
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