Thursday, Dec 20 2007

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Egg Pickle - 2

By Meera Soni

Ingredients

8 hard boiled eggs (peeled and pricked with fork)
Salt as per taste
2 cups vinegar

Mix together:
1 tbsp black pepper powder
5 cloves
2 cardamoms
1" cinnamon
1 tbsp red chilli powder
1 tsp fenugreek seed powder
1 tbsp mustard seeds powder
1/2 tbsp cummin seeds powder
1/4 tsp asafoetida
1/2 tsp ginger paste
1/2 tsp garlic paste
15 dried red chillies (break into half)

Method:

1. In a pan pour the vinegar
2. Add all the mix spices to the vinegar and mix well
3. Put the pan on slow flame and let it boil for 10 minutes
4. Add salt and let the vinegar mixture cool
5. Put the eggs in air-tight jar
6. Pour the vinegar mixture on top of the eggs (eggs should be soaked)
7. Cover the jar with the lid
8. Tie a muslin cloth on top of the lid
9. Put the jar in the sun for 2 days
10. Mix the pickle gently
11. Store in a cool place

Shelf Life: 15 days

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