By : Sreedevi Jayadev

Quail eggs - 10, 12
Kashmiri chilli powder - 1 tsp
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Turmeric powder - a pinch
Coriander powder - a pinch
Asafoetida powder - 1 tsp
Vinegar - 1/4 cup
Meat masala - 1 tsp
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Salt - as required
Gingely oil - 1/4 cup

Boil quail eggs.
When cooked remove its shell, make 3,4 small slits around the eggs.
In a non stick pan, add gingely oil, add mustard seeds, when crackled add fenugreek seeds, add ginger, garlic paste, saute well. Add chilli powder, turmeric powder, coriander powder, meat masala, asafoetida powder & salt. Mix well. Add 1/4 cup of vinegar. Add boiled eggs, mix well. If want add a tsp of water also, let the masala coat well with eggs. Remove from flame. Store in an airtight container o jar.


Unlike other pickles this pickle can't be kept for long days, it should be consumed within a week.
You can store it in fridge till use.

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