Tantia ani shingdaney chi usli (Egg and peanut salad)

Take a good look at the recipe, pop out and stock up, then get to work on mastering Tantia shingdaney. Think eggs, peanuts, and much more.

Recipe

Serves 4

Ingredients
5 eggs
6 tablespoons fresh or thawed frozen grated coconut
1-2 large green chillies, finely chopped
2 tbsp finely chopped fresh coriander
1 tbsp prepared tamarind pulp or paste, or 1½ tsp concentrate
3-4 tablespoons roasted peanuts, coarsely chopped
Salt

Optional extras
1 tbsp chopped shallots
2 tbsp chopped tomatoes

Method
• Hard-boil the eggs by immersing them in boiling water and simmering for seven minutes. Remove from the heat and cool them in water by adding a few ice cubes. This cools them slowly and ensures that they are cooked through.
• Shell the eggs and take out the yolks. Cut the whites into small dice and crumble the yolks roughly with a fork. Mix in all the other ingredients and season to taste. If you are serving the salad immediately, include the shallots and tomatoes. Flakes of tuna, or boogdi as it is known in Goa, make an excellent addition. You can also mix in or serve with lettuce if you like.

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