Ingredients

• 5 eggs
• 1 level cup - thick curds
• 1/2 tsp chilli powder
• 1 cup shelled fresh green peas
• 1 tbsp lime juice
• 1/4 tsp turmeric
• 4 green chillies, chopped very finely
• 1 tbsp chopped coriander leaves
• 4 large garlic flakes, chopped
• 1/2 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 1/4 tsp asafetida
• 1/4 cup oil
• salt to taste

How to Make Egg Pickle

• In a bowl, put in the curd, coriander, turmeric and chilli powders.
• Add the lime juice and beat until very smooth.
• Keep the bowl in a warm place 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 baking soda.
• Put these in a colander to drain out the water.
• Place them on a piece of paper so that they become completely dry.
• Add them to the curd mixture.
• Heat oil in a metal bowl.
• Put in one by one, fenugreek seeds, cumin seeds, chopped green chillies, garlic and lastly asafoetida.
• Immediately pour this seasoning over the curd in the serving bowl and mix well.
• In a flat frying pan, with just a little oil, fry the boiled eggs on very low fire for just a little 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.