Egg Salan

Prep Time: 5min
Cook Time: 30min
Total Time: 35min
Yield: 4-5 Servings


Ingredients

3-5 Boiled Eggs
1 Medium Sized Onion, thinly sliced
2 Tspn Red Chilli Powder
Salt to Taste
1/8 Tspn Turmeric Powder
1 Tspn Gingergarlic Paste
Tamarind Lemon Sized or add as needed, extract pulp
1 Tspn Coriander(Dhania) Powder
1 Tblspn Cashew Nuts
1 Tspn Dry Coconut Powder
1 Tspn Sesame(Til/Nuvvulu) Powder
1/8 Tspn Fenugreek(Methi) Powder
1/4 Tspn Cumin(Jeera) Powder
1 Tblspn Peanuts/Groundnuts/Palli) Powder
1/4 Tspn Garam Masala Powder
1 1/2 Cup Water
2 Tblspn Cilantro(Kothmir) Leaves
1 Tblspn Mint(Pudina) Leaves
2 Tblspn Oil

Directions
  • Make vertical slits on each boiled egg & keep aside.
  • Heat 1 tablespoon oil in a sauce pan, add onion & fry until they turn translucent. 
  • Now add gingergarlic paste & saute for a minute. Now add cashew nuts, mint leaves, cilantro leaves & saute for another minute.
  • Add red chilli powder, salt, turmeric powder, coconut powder, sesame powder, fenugreek powder, cumin powder, peanut powder, garam masala powder, coriander powder & saute for another minute. 
  • Turn off the flame & let it cool at a room temperature before adding it to a mixie jar. Grind the onion mixture into a smooth paste by adding little water.
  • Heat 1 tablespoon oil in a sauce pan on a medium flame, add onion masala paste, tamarind extract, water & mix everything well. 

  • Cover with a lid & cook for 10 minutes. 
  • Now add the boiled eggs & mix. Cover with a lid & cook for another 5 more minutes or until oil separates.

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