Anda ka Salan

1. 1

   Step 1

   • a.Roast the Masala Ingredients
   • b.In a dry pan over medium heat, roast the peanuts until fragrant and lightly browned (about 3-4 minutes). Remove and set aside.
   • c.In the same pan, toast the sesame seeds until they start to pop (about 1 minute). Remove immediately.
   • d.Finally, toast the desiccated coconut until it turns light golden brown (about 1-2 minutes). Remove and set aside.
   • e.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

   Step 2

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

   Step 3

   • a.Prepare and Sauté the Eggs
   • b.Using a knife, make a few shallow, lengthwise slits on each hard-boiled egg. This helps them absorb the gravy's flavor.
   • c.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

   Step 4

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

   Step 5

   • a.Cook the Masala and Simmer the Gravy
   • b.Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
   • c.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.
   • d.Add the turmeric, red chili powder, and coriander powder. Mix well and cook for another minute.
   • e.Stir in the tamarind paste, jaggery, and salt.
   • f.Pour in 2 cups of water, mix thoroughly to combine, and bring the gravy to a boil.
6. 6

   Step 6

   • a.Finish the Salan
   • b.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.
   • c.Gently slide the sautéed eggs into the simmering gravy.
   • d.Cover and cook for another 4-5 minutes on low heat, allowing the eggs to absorb the flavors.
   • e.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.

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