6 Eggs, hard-boiled
10 tsp (20 g) Sesame (til) seeds
2 tsp (4 g) Cumin (jeera) seeds
1/4 tsp Timmur, optional
1 tbsp (30 g) 1 oz Yoghurt (dahi), thick
1 tsp (5 ml) Lemon (nimbu) juice
Salt to taste
4 tbsp (60 ml) 2 fl oz Mustard oil
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
1/4 tsp Jimmu, optional
3 - 4 Green chillies, slit, deseeded
a pinch Turmeric (haldi) powder
1/2 tsp (1 g) Red chilli powder (optional)
Green coriander (hara dhaniya) for garnishing
10 tsp (20 g) Sesame (til) seeds
2 tsp (4 g) Cumin (jeera) seeds
1/4 tsp Timmur, optional
1 tbsp (30 g) 1 oz Yoghurt (dahi), thick
1 tsp (5 ml) Lemon (nimbu) juice
Salt to taste
4 tbsp (60 ml) 2 fl oz Mustard oil
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
1/4 tsp Jimmu, optional
3 - 4 Green chillies, slit, deseeded
a pinch Turmeric (haldi) powder
1/2 tsp (1 g) Red chilli powder (optional)
Green coriander (hara dhaniya) for garnishing
method
1. Dry roast the sesame seeds, cumin seeds, and timmur. Do not over roast. Grind to a paste with yoghurt and lemon juice. Mix in salt and a little water; transfer to a dish.
2. Heat the oil till very hot; lower heat and add fenugreek seeds and jimmu. After a while add green chillies and cook for one minute. Add turmeric powder and red chilli powder and pour this immediately over the paste. Mix well.
3. Cut the hard-boiled eggs into halves. Coat each half well with the paste. Transfer the coated eggs onto a flat serving dish.
4. Garnish with green coriander and refrigerate. Serve cold.
2. Heat the oil till very hot; lower heat and add fenugreek seeds and jimmu. After a while add green chillies and cook for one minute. Add turmeric powder and red chilli powder and pour this immediately over the paste. Mix well.
3. Cut the hard-boiled eggs into halves. Coat each half well with the paste. Transfer the coated eggs onto a flat serving dish.
4. Garnish with green coriander and refrigerate. Serve cold.
serving amount
serves: 4 - 6
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