Hyderabadi Shahi Andey Ka Salan

Instruction

1.Boiled eggs - 6

2.Soak lemon sized tamarind and extract it's juice

3.Cut and grind into a paste two medium sized onions

4.Roast these ingredients and grind them into a fine paste
Cashew nuts - 10
Almonds -10
Poppy seeds - 1 teaspoon
Sesame seeds - 1 tablespoon
Coconut powder -  2 tablespoon
Cloves - 3
Cardamom - 1
Cumin seeds - 1 teaspoon
Coriander seeds - 1 tablespoon

5.In a pan heat Clarified butter and to it add the onion paste and fry it till color changes

6.Then add ginger and garlic paste - 1 tablespoon, fry it till raw smell disappears

7.Then add
Kashmiri red chilli powder - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Salt - as required
Ground paste
Little water and roast them for few seconds

8.Now add tamarind water and cook it, add eggs roast well 

9.Add water as required for gravy, when gravy boils add 
Green chillies diced - 2
Few coriander leaves 
Garam masala powder - 1/2 teaspoon

10.Reduce flame and cook for 5 minutes, Hyderabadi Shahi Andey Ka Salan is ready

11.Have it with roti or rice