Egg Pickle
Ingredients
- 10 Quail Eggs
- 1/2 teaspoon Ginger
- 1 teaspoon Garlic crushed
- 1 1/2 tablespoon Kashmiri chilly powder
- 1/4 teaspoon Turmeric powder
- 1/4 teaspoon Asafoetida
- 1/2 teaspoon Fenugreek powder
- 1/2 teaspoon Pepper powder
- 2 teaspoon Vinegar
- 1 tablespoon Gingelly oil
- 1 spring Curry leaves
- 1 teaspoon Mustard seeds
- Salt and Water as required
Instructions
- 1 First of all, boil the eggs and remove the shells. Keep them aside.
- 2
In a pan, heat gingelly oil. Add mustard seeds and let them splutter.- 3
Add curry leaves and sauté for a few seconds.- 4
Now add finely chopped ginger and garlic. Sauté for about one minute until the raw smell goes away.- 5
Add all the spice powders—turmeric powder, chilli powder, fenugreek powder, pepper powder, and asafoetida. Sauté well until the spices are fragrant.- 6
Add the required amount of water and salt. Mix everything well and bring it to a boil.- 7
Gently add the boiled eggs to the masala. Cook until the water content evaporates and the mixture turns dry, coating the eggs well.- 8
Finally, add vinegar and mix thoroughly.- 9
Allow it to cool, and transfer the pickle to an airtight container. Let it rest for at least 24 hours before using for best flavor.- 10
Egg Pickle is ready to enjoy! - 2
