Ingredients:

• 5 eggs
• 1 level cup – thick curds
• 1/2 tsp chilli powder
• 1 cup shelled fresh Green peas
• 1 tbsp Lime juice
• 1/4 tsp Turmeric
• 4 green chillies, chopped very finely
• 1 tbsp chopped Coriander leaves
• 4 large Garlic flakes, chopped
• 1/2 tsp Cumin seeds
• 1/4 tsp Fenugreek seeds
• 1/4 tsp asafetida
• 1/4 cup oil
• salt to taste

Method:

1. In a bowl, put in the curd, coriander, turmeric and chilli powders.
2. Add the lime juice and beat until very smooth.
3. Keep the bowl in a warm place for three to four hours.
4. Bring 4 cups of water to a boil.
5. Put the eggs carefully in it and boil them for 8 minutes.
6. Then put them in cold water, peel and keep aside.
7. Cook the green peas in boiling water, mixed with a pinch of salt and baking soda.
8. Put these in a colander to drain out the water.
9. Place them on a piece of paper so that they become completely dry.
10. Add them to the curd mixture.
11. Heat oil in a metal bowl.
12. Put in one by one, fenugreek seeds, cumin seeds, chopped green chillies, garlic and lastly asafoetida.
13. Immediately pour this seasoning over the curd in the serving bowl and mix well.
14. In a flat frying pan, with just a little oil, fry the boiled eggs on very low fire for just a little while.
15. Put them in the curd mixture with peas.
16. Let the curd mixture cover all the eggs.
17. Leave to marinate for an hour or two. Serve at room temperature.

Recipe courtesy of Meera Soni