Hyderabadi Egg Salan with Paratha

Instructions

1. 1

   Prepare Eggs and Tamarind

   • Using a knife, make a few shallow, lengthwise slits on the hard-boiled eggs. This helps them absorb the gravy flavors. Set aside.
   • Squeeze the soaked tamarind to extract all the pulp into the water. Strain the mixture through a fine-mesh sieve, discarding the solids. Set the tamarind water aside.
2. 2

   Roast and Grind the Salan Paste

   • In a dry pan over low-medium heat, roast the peanuts for 3-4 minutes until they are fragrant and have light brown spots.
   • Add the sesame seeds and desiccated coconut. Continue to roast for another 1-2 minutes, stirring constantly, until the sesame seeds start to pop and the coconut turns a pale golden color. Do not let them burn.
   • Remove from heat and let the mixture cool down completely. Transfer to a grinder or blender.
   • Add about 1/4 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
3. 3

   Prepare the Curry Base (Tadka)

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
   • Add the cumin seeds and curry leaves. Sauté for 30 seconds until the cumin seeds sizzle and the curry leaves are crisp.
   • Add the finely chopped onion and sauté for 6-8 minutes until it becomes soft, translucent, and light golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
4. 4

   Cook the Salan Gravy

   • Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for 30-40 seconds, stirring continuously to prevent burning.
   • Add the ground peanut-sesame-coconut paste to the pan. Cook on low heat for 8-10 minutes, stirring frequently. This step is crucial. Cook until the paste thickens, darkens slightly, and you see oil separating from the sides.
   • Pour in the prepared tamarind water and 2.5 cups of fresh water. Add salt. Whisk well to ensure the paste dissolves completely without any lumps.
   • Increase the heat to medium, bring the gravy to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 12-15 minutes. The gravy will thicken and become aromatic.
5. 5

   Finish and Serve

   • Gently slide the slit boiled eggs into the simmering gravy. Sprinkle the garam masala over the top.
   • Cover and cook on very low heat for another 5 minutes, allowing the eggs to soak in the flavors of the salan.
   • Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving for the flavors to meld.
   • Serve hot with Hyderabadi biryani, bagara rice, or plain steamed rice.