Egg Pickle

Boil the quail eggs until they are cooked well.

Peel the shells off the eggs.

Heat a pan and add 1 tbsp of oil. When it becomes hot, add the eggs.

Shallow fry the eggs for 2 minutes. Remove from the pan and set aside.

In the same pan, add the remaining oil.

When the oil is hot, add chopped ginger and garlic.

Sauté until the raw taste is gone.

Lower the flame and add curry leaves, chilli powder, asafoetida, salt, and fenugreek powder. Mix well.

Add the shallow-fried eggs and mix for 1 minute.

Add vinegar and allow it to boil.

Turn off the flame and let it cool down completely.

Transfer to a clean, dry bottle and store for up to 15 days.