Indian Pickled eggs
Ingredients
- 6 Eggs hard-boiled
- 10 tsp Sesame til seeds
- 2 tsp Cumin jeera seeds
- 1/4 tsp Timmur optional
- 1 oz Yoghurt dahi, thick
- 1 tsp Lemon nimbu juice
- Salt to taste
- 2 floz Mustard oil
- 1/2 tsp Fenugreek seeds methi dana
- 1/4 tsp Jimmu optional
- 4 Green chillies slit, deseeded
- a pinch Turmeric haldi powder
- 1/2 tsp Red chilli powder optional
- Green coriander hara dhaniya for garnishing
Instructions
- 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.
- 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.
- Cut the hard-boiled eggs into halves. Coat each half well with the paste. Transfer the coated eggs onto a flat serving dish.
- Garnish with green coriander and refrigerate. Serve cold.
Calories: 277 kcal
Carbohydrates: 6 g
Protein: 10 g
Fat: 24g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 246 mg
Sodium: 254 mg
Potassium: 154 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 451 IU
Vitamin C: 6 mg
Calcium: 106 mg
Iron: 3 mg