Spicy Homemade Anda Achar | Tangy Egg Pickle Egg

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.