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Achari Ande / Egg Pickle

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine South India
Servings 2


  • 6 Eggs
  • 2 sprigs curry leaves
  • 1 tsp garlic pods chopped
  • ½ tsp garlic paste
  • ½ tsp ginger paste
  • ½`tsp tsp fenugreek seeds
  • ½ tsp mustard seeds
  • 1 Lime Juice
  • 4-6 tbsp mustard oil
  • Salt as per taste


  • Boil eggs. Peel and set aside
  • In a wok heat 1 tbsp mustard oil. Add fenugreek seeds, mustard seeds, curry leaves and once all splutters set aside.
  • In the same wok heat oil again and fry the eggs until golden in colour. Set aside.
  • In the same wok add rest of the oil and add ginger paste, garlic paste, chopped garlic, red chilli powder and stir well until all masalas are cooked well.
  • Add the eggs and mix the eggs well with the masalas. Set aside and let cool completely. Before serving add the lime juice and stir.
  • Serve hot with steamed rice.