Ingredients :
- hard boiled eggs 3
- fenugreek powder 1/4 teaspoon
- fennel seeds powder 1/2 teaspoon
- asafoetida powder 1/4 teaspoon
- cumin powder 1/4 teaspoon
- chilli powder 3 teaspoons
- turmeric powder 1 teaspoon
- garlic cloves 6
- ginger chopped 1/2 " piece
- small onions 10
- vinegar 3 tablespoons
- sesame or coconut oil 2 tablespoons
- mustard seeds 1 teaspoon
- salt
- Boil eggs, remove shell and make small slits on it.
- Grind garlic,pearl onions and ginger together to make a paste.
- Heat oil. splutter mustard seeds. Saute ground paste in this..
- Add all the powders , salt and stir.Pour vinegar into this mixture.
- Place eggs in this and stir slowly. Remove from fire.
- Keep eggs covered in the mixture for few hours. Then refrigerate. Use within two days.
- Few things to remember-
- You can see chopped garlic cloves, green chillies and small onions in the first picture.
- Dry roast the spices before you powder them.
- If you want to make the pickle little watery, add little more vinegar or boiled water.
- After few hours , if you find the masala in the pickle tastes salt less, check the eggs before adding salt again.
- Eggs soon absorb all the salt and if you add salt again it tastes too salty.
