STEP 1.In a bowl, crack the eggs and mix in the tamarind pulp.
STEP 2.Heat some Mustard oil in a non-stick pan and add the Mustard seeds, curry leaves and whole red chillies; temper them.
STEP 3.Add the diced tomatoes and then cover the pan and slow cook for 2-3mins until the tomatoes soften
STEP 4.Then add the turmeric powder, salt, grated jaggery and dates paste, and cook the entire mixture on a medium flame for 1min
STEP 5.Add in the eggs and tamarind pulp mix, while continuously stirring to avoid lumps.
STEP 6.When the mixture thickens a bit, and the oil separates, turn of the flame
STEP 7.Thus, tangy egg pickle is ready! Serve it with rice, roti or rather anything you wish to!
Nutrition value
57
calories per serving
< 1 g Fat2 g Protein11 g Carbs3 g FiberOther
Current Totals
< 1 g Fat
2 g Protein
11 g Carbs
3 g Fiber
MacroNutrients
Carbs
11 g
Protein
2 g
Fiber
3 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
83 mg
Iron
2 mg
Vitamin A
929 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
28 mcg
Vitamin B12
0 mcg
Vitamin C
9 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
34 mg
Manganese
0 mg
Phosphorus
36 mg
Selenium
3 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
