Anda ka Salan with Bagara Rice

Instructions

1. 1

   Roast the Masala Ingredients

   • In a dry pan over medium heat, roast the peanuts until fragrant and lightly browned (about 3-4 minutes). Remove and set aside.
   • In the same pan, toast the sesame seeds until they start to pop (about 1 minute). Remove immediately.
   • Finally, toast the desiccated coconut until it turns light golden brown (about 1-2 minutes). Remove and set aside.
   • In the same pan, add 1 tsp of oil and sauté the roughly chopped onion until it turns golden brown. Let all roasted ingredients cool completely.
2. 2

   Grind the Masala Paste

   • Transfer the cooled peanuts, sesame seeds, coconut, and browned onion to a grinder jar.
   • Add 1/2 cup of water and grind to a very smooth, fine paste. Set this paste aside.
3. 3

   Prepare and Sauté the Eggs

   • Using a knife, make a few shallow, lengthwise slits on each hard-boiled egg. This helps them absorb the gravy's flavor.
   • Heat 1 tbsp of oil in a wide pan or kadai over medium heat. Add the slit eggs and sauté for 2-3 minutes, until they develop a light golden, slightly crisp layer. Remove the eggs and set them aside.
4. 4

   Make the Curry Base (Tadka)

   • In the same pan, add the remaining 3 tbsp of oil. Once hot, add the mustard seeds and let them splutter.
   • Add the cumin seeds, fenugreek seeds, and curry leaves. Sauté for 30 seconds until aromatic.
   • Add the finely chopped onion and cook for 5-6 minutes, stirring occasionally, until it becomes soft and golden brown.
5. 5

   Cook the Masala and Simmer the Gravy

   • Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
   • Lower the heat and add the ground masala paste. Cook for 7-8 minutes, stirring frequently, until the paste thickens and you see oil separating from the sides.
   • Add the turmeric, red chili powder, and coriander powder. Mix well and cook for another minute.
   • Stir in the tamarind paste, jaggery, and salt.
   • Pour in 2 cups of water, mix thoroughly to combine, and bring the gravy to a boil.
6. 6

   Finish the Salan

   • Once boiling, reduce the heat to low, cover the pan, and let the gravy simmer for 10-12 minutes. The gravy will thicken, and a layer of oil will appear on the surface.
   • Gently slide the sautéed eggs into the simmering gravy.
   • Cover and cook for another 4-5 minutes on low heat, allowing the eggs to absorb the flavors.
   • Sprinkle garam masala and chopped coriander leaves over the top. Give it a gentle stir and turn off the heat. Let it rest for 5 minutes before serving.