Spicy Homemade Anda Achar | Tangy Egg Pickle Egg
Tired of the same old curries? Elevate your meals with this mouthwatering Egg Pickle (Anda Achar)! This zesty, spiced-up recipe transforms simple boiled eggs into a flavorful delight that pairs perfectly with roti, rice, or parathas. Packed with traditional Indian pickling spices and a tangy kick, this quick and easy dish is the ultimate way to refresh your menu. Follow this simple guide to create a delicious, savory treat that adds a burst of excitement to your dining table every time!
Ingredients
6 piece Boiled Eggs
4 tbsp Mustard Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tbsp Kashmiri Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Asafoetida Powder (Hing)
1 tbsp Onion Ginger Garlic Paste
2 tbsp Vinegar
1 tbsp Lemon Juice
1 tsp Salt
8 piece Curry Leaves
Instructions
1
Hard-boil the eggs, peel them, and make a few shallow slashes on each egg.
2
Heat mustard oil in a pan until slightly smoky, then reduce the heat.
3
Add mustard seeds and let them splutter.
4
Add cumin seeds, fennel seeds, fenugreek seeds, and curry leaves. Sauté briefly.
5
Add ginger-garlic paste and cook until the raw smell disappears.
6
Lower the flame and add turmeric powder, Kashmiri red chilli powder, and hing. Stir quickly.
7
Gently add the boiled eggs to the pan.
8
Add salt, vinegar, and lemon juice.
9
Toss the eggs carefully until evenly coated with the spice mixture.
10
Cook for 2–3 minutes until the oil begins to separate.
11
Allow the pickle to cool completely.
12
Transfer to a clean, dry glass jar and refrigerate for at least 24 hours before serving.
