1 level cup thick curds
1/2 teaspoon chilly powder
1 cup shelled fresh green peas
1 tbsp lime juice
1/4 tsp turmeric
4 green chillies, chopped very finely
1 tbso chopped coriander leaves
4 large garlic flakes chopped
1/2 tsp cumin seeds
1/4 tsp fengugreek seeds
1/4 tsp asafoetida
1/4 cup oil
salt to taste
In a bowl put in the curds, coriander, turmeric and chilly powders.
Add the lime juice and beat until very smooth.
Set the bowl close to the heat for three to four hours.
Bring 4 cups of water to a boil
Put the eggs carefully in it and boil them for 8 minutes.
Then put them in cold water, peel and keep aside.
Cook the green peas in boiling water, mixed with a pinch of salt and soda-bi-carb.
Put these in a colander to drain out the water.
Again place them on paper so that they become completely dry.
Add them to the curds mixture.
Heat oil in a metal bowl.
Put in one by one fengugreek seeds, cumin seeds, chopped green chillies, garlic and lastly asafoetida.
Immediately pour this seasoning over the curds in the serving bowl and mix well.
In a flat frying pan, with just a little oil, roll the boiled eggs on very low fire for just a while.
Put them in the curd mixture with peas.
Let the curd mixture cover all the eggs.
Leave to marinate for an hour or two. Serve at room temperature.
Shelf Life: 2-3 days