Ande Ka Achar


• Mustard seeds- ½ tsp
• Fenugreek seeds- Ό tsp
• Eggs, hard- boiled-, shelled- 12 no
• Ginger paste- 4 tbsp
• Garlic paste- 4 tbsp
• Chili powder- 225 gms
• Garlic cloves- 10 no
• Cinnamon sticks- 3 about 2.5 cm
• Cardamom pods- 10
• Lime juice- 500 ml
• Oil- 500 ml
• Salt- to taste

• Heat about 1 tbsp of oil in a frying pan over medium heat, add the mustard seeds and fenugreek seeds and stir fry for about 1 minute or until they start 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
• Add oil in the batter and mix.
• Reduce the heat to low, add the ginger, garlic pastes, chili powder, cloves, cinnamon, and cardamom and fry lightly for about 2 minutes. Add the eggs and cook for 3 to 4 minutes, then add the fried mustard and fenugreek seeds. Remove from the heat and allow cooling.
• When cool, season with salt, add lime juice and mix well. Bottle into airtight container. This pickle can be store up to 3 weeks.

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