Take a steel bowl ,grease it with oil and pour egg mixture in it.
Take some water in a pressure cooker and place the egg mixture bowl in it and pressure cook it for 15 minutes.(or) you can use idly plates to cook the egg mixture.
Cut the cooked egg mixture in to 2-inch pieces and deep fry them in oil just for 2 minutes.Make sure there is no moisture in the egg pieces and let them cool.
Mean while fry mustard and fenugreek seeds in a pan under low flame with out oil and grind it to powder along with cinnamon stick and cloves.
Now add all the ingredients to egg pieces .You can add the oil which we used to fry the egg pieces to the pickle.But make sure to add the oil after it gets cool.
Note:
The tamarind paste we use for pickles should be cooked.
That means prepare tamarind juice and let it boil for atleast 10 to 15 minutes.Or lese you can use the tamarind past that is available in stores.
You need to store the pickle in refregirator.
Ingredients
→ crushed garlic 2 tablespoons.
→ chilli powder 5 to 6 tablespoons.
→ salt to taste.
→ mustard seeds tea spoon.
→ fenugreek seeds tea spoon.
→ coriander powder 1 tea spoon.
→ tamarind paste 5 tablespoons.
→ lemon juice 6 to 7 tablespoons.
→ eggs 5 number.
→ cinnamon stick piece.
→ cloves 3 numbers.
→ oil as required.
Directions
Take egg yolks in a bowl and mix them well.
Take a steel bowl ,grease it with oil and pour egg mixture in it.
Take some water in a pressure cooker and place the egg mixture bowl in it and pressure cook it for 15 minutes.(or) you can use idly plates to cook the egg mixture.
Cut the cooked egg mixture in to 2-inch pieces and deep fry them in oil just for 2 minutes.Make sure there is no moisture in the egg pieces and let them cool.
Mean while fry mustard and fenugreek seeds in a pan under low flame with out oil and grind it to powder along with cinnamon stick and cloves.
Now add all the ingredients to egg pieces .You can add the oil which we used to fry the egg pieces to the pickle.But make sure to add the oil after it gets cool.
Note:
The tamarind paste we use for pickles should be cooked.
That means prepare tamarind juice and let it boil for atleast 10 to 15 minutes.Or lese you can use the tamarind past that is available in stores.