Ingredients: Whole Eggs - hardboiled, Cup Fresh coconut - freshly grated, tablespoons Peanuts - roasted, tablespoons Sesame seeds (Til seeds), cup Water - lukewarm, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), teaspoon Methi Seeds (Fenugreek Seeds), sprig Curry leaves, Onions - finely chopped, inch Ginger - finely chopped, cloves Garlic - finely chopped, Green Chillies - slit, cup Homemade tomato puree, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, 1/2 teaspoon Coriander (Dhania) Powder, cup Tamarind Water, tablespoon Sunflower Oil, tablespoons Coriander (Dhania) Leaves - chopped, Eggetarian diet
Instructions: To begin making the Ande Ka Salan Recipe, into a preheated pan, add the roasted peanuts, sesame seeds and roast for a minute till the sesame seeds start to pop. Once done turn off the heat and let it cool.Add the roasted peanuts and the sesame seeds into a mixer grinder along with coconut, warm water and grind into a smooth paste. Keep aside.Next we will proceed to make the gravy. Into a preheated pan, add oil, once the oil is hot, add the mustard seeds, cumin seeds, methi seeds and allow the seeds to crackle.Once the seeds crackle, add the curry leaves, onions, garlic, ginger, green chillies and saute until the onions turn golden brown in color.Once done, add in the tomato puree, turmeric powder, red chilli powder, coriander powder, coconut peanut sesame mixture, tamarind water and salt to taste. Stir the Ande ka Salan gravy well to combine.Simmer the gravy for Ande ka Salan on medium heat for about 5 to 7 minutes. After 5 to 7 minutes, stir in chopped coriander leaves, add slit hard boiled eggs to the gravy, give a brisk boil and turn off the heat.Transfer Ande Ka salan to a serving dish and serve hot.Serve Ande Ka Salan Recipe along with Chicken Biryani or Tawa Paratha and Burani Raita for your weekend dinner.