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Spicy Egg Pickle Recipe By Tahir Chaudhary

Spicy Egg Pickle recipe by Tahir Chaudhary. This delightful Main Course recipe of Spicy Egg Pickle can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:20 - 0:10

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3351

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Submited by

Juzla from Karachi

Ingredients

Boiled eggs 6
Chopped onion 2 cups
Big tomatoes 3
Ginger 1tbsp
Garlic paste 1/2 tbsp
Curry leaves few
Mustard seeds 1tsp
Bay leaf 1
Cinnamon stick 1? piece
Cloves 2
Cardamom 2 pods
Chili powder 2 tsp
Coriander powder 2 tsp
Cumin powder 1 tsp
Fenugreek seeds 1/4 tsp
Turmeric powder 1/2 tsp
Dried red chili 5-6
Cilantro- 1/4 cup
Chopped mint 2 tbsp
Oil 1/4 cup
Salt 1 tsp

Method

Boil and peel 6 eggs and keep it aside.
Heat oil in a pan and add 1 tsp mustard seeds. After it splutters, add few curry leaves followed by 1 bay leaf, 2 cardamom, 1 piece cinnamon and 2 cloves.
Add 2 cup onions with a little salt and sauté until onions become soft.
Add ginger garlic paste and cook for a minute.
Now add 3 tomatoes and sauté until it is mashed well.
Add chili powder, 1/4 tsp turmeric powder, coriander and cumin powder and cook for 3 to 4 minutes add the remaining, fenugreek seeds and dried red chili.
After a couple of minutes, add 1/2 cup or more water and let everything cook over medium heat.
In between, make small slits on the boiled eggs for it to absorb the essence of the curry. Do not cut it open.
Heat a tbsp of oil in a pan and add the eggs. Sprinkle some salt, chili powder and cook until it becomes golden brown on all sides.
Add the eggs to the curry along with 1/2 to 3/4 cup of water. Let it boil until the curry becomes thick and oil comes out.

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