Ande ka Achar

Introduction

Ande ka Achar, also known as Egg Pickle, originates from Hyderabad.

Preparing the Main Ingredients

Ingredients:

• 500 ml (2¼ cups) vegetable oil
• ½ tsp mustard seeds
• ¼ tsp fenugreek seeds
• 12 hard-boiled eggs, shelled
• 4 tbsp ginger paste
• 4 tbsp garlic paste
• 225 g (2 cups) chilli powder
• 10 cloves, ground
• 3 cinnamon sticks (about 2.5 cm / 1 inch each), ground
• 10 green cardamom pods, ground
• 500 ml (2¼ cups) lime juice
• Salt, to taste

Instructions:

1. Heat about 1 tbsp oil in a frying pan over medium heat. Add mustard and fenugreek seeds; stir-fry for about 1 minute, until they start to splutter. Set aside.
2. Heat the remaining oil in a large, heavy-based pan. Add eggs and fry for a few minutes; remove with a slotted spoon.
3. Reduce heat to low. Add ginger and garlic pastes, chilli powder, cloves, cinnamon and cardamom; fry lightly for 1–2 minutes.
4. Add eggs and cook for 3–4 minutes. Add the fried mustard and fenugreek seeds.
5. Remove from heat and allow to cool. Season with salt, add lime juice and mix well.
6. Bottle in airtight, sterilized jars. The book says it can be stored for up to 3 weeks in the refrigerator.