Egg Pickle

Recipe by
Total Time:
6 - 7 hours
Serves:5
Rated : 3 Stars
3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Hard

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Plain Pumpkin Gojju, Best Xukaan Bamla Maas Chutney, Easy Dry Shrimp (Galmbi) Chutney

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3

Ingredients

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.