Ande ka Achar
Equipment
- Frying Pan
- Skillet
- Heavy-based Pan
- Slotted spoon
- Airtight Jars
- Refrigerator
Ingredients
- 500 ml Vegetable oil (2¼ cups)
- 1/2 teaspoons Mustard seeds
- 1/4 teaspoons Fenugreek seeds
- 12 Eggs hard boiled, shelled
- 4 tablespoons Ginger paste
- 4 tablespoons Garlic paste
- 225 g Chili powder (2 cups)
- 10 Cloves ground
- 3 Cinnamon sticks about 2.5-cm / 1-inch long, ground
- 10 Green cardamom pods ground
- 500 ml Lime juice (2¼ cups)
- Salt
Instructions
- Heat about 1 tablespoon of oil in a frying pan (skillet) over medium heat.
- Add the mustard and fenugreek seeds.
- Stir-fry for about 1 minute, or until they start to splutter.
- Set aside.
- Heat the rest of the oil in a large heavy-based pan over medium heat.
- Add the eggs and fry for a few minutes.
- Then remove from the pan with a slotted spoon and set aside.
- Reduce the heat to low, add the ginger and garlic paste, chili powder, cloves, cinnamon and cardamom.
- Fry lightly for about 1-2 minutes.
- Add the eggs and cook for 3-4 minutes.
- Then add the fried mustard and fenugreek seeds.
- Remove from the heat and allow to cool.
- When cool, season with salt, add the lime juice and mix well.
- Bottle into airtight, sterilized jars. This pickle can be stored for up to 3 weeks in the refrigerator.
Nutrition
Serving: 500gSodium: 9mgCalcium: 3mgVitamin C: 1mgVitamin A: 140IUSugar: 1gFiber: 1gPotassium: 12mgCholesterol: 4mgCalories: 12kcalTrans Fat: 1gSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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