By Meera Soni
This pickle is unique. It cannot be preserved for more than two-three
days. Hence has to be served quickly but it is so delicious that it
enhances the beauty of the other dishes.
Ingredients
5 eggs
1 level cup thick curds
1/2 teaspoon chilly powder
1 cup shelled fresh green peas
1 tbsp lime juice
1/4 tsp turmeric
4 green chillies, chopped very finely
1 tbso chopped coriander leaves
4 large garlic flakes chopped
1/2 tsp cumin seeds
1/4 tsp fengugreek seeds
1/4 tsp asafoetida
1/4 cup oil
salt to taste
Method:
- In a bowl put in the curds, coriander, turmeric and chilly powders.
- Add the lime juice and beat until very smooth.
- Set the bowl close to the heat for three to four hours.
- Bring 4 cups of water to a boil
- Put the eggs carefully in it and boil them for 8 minutes.
- Then put them in cold water, peel and keep aside.
- Cook the green peas in boiling water, mixed with a pinch of salt and soda-bi-carb.
- Put these in a colander to drain out the water.
- Again place them on paper so that they become completely dry.
- Add them to the curds mixture.
- Heat oil in a metal bowl.
- Put in one by one fengugreek seeds, cumin seeds, chopped green chillies, garlic and lastly asafoetida.
- Immediately pour this seasoning over the curds in the serving bowl and mix well.
- In a flat frying pan, with just a little oil, roll the boiled eggs on very low fire for just a while.
- Put them in the curd mixture with peas.
- Let the curd mixture cover all the eggs.
- Leave to marinate for an hour or two. Serve at room temperature.
Shelf Life: 2-3 days
Non Veggies Index
