Ande Ka Achar
Serves 4
In this dish either chicken or mutton is used but usually mutton.
| Ingredients |
| 1 level cup thick curds |
1/4 tsp. asafoetida |
| 4 eggs |
4 large cloves garlic |
| 1 cup green peas shelled |
flaked |
| 1 tbsp. lime juice |
3 green chillies |
| 1/2 tsp. chilli powder |
1/4 tsp. cumin seeds |
| 1/4 tsp. turmeric |
1/4 tsp. fenugreek seeds |
| 1 tsp. salt |
1/4 cup oil |
| 1 tsp. coriander chopped |
|
Method
- In a nice serving bowl, put in the thick curds, salt, chopped coriander, turmeric and chilli powder. Pour the lime juice and beat until very smooth.
- Set aside close to the stove for at least three hours before serving. Slit the green chillies and remove the seeds.
- Bring four cups of water to a rolling boil, slip the eggs in and boil for eight minutes. Rinse the eggs in cold water.Shell and keep aside.
- Cook the green peas in boiling water, with a pinch of soda-bicard, Drain in a colander and add to the previously prepared curds.
- Heat the oil in a karahi and put in fenugreek seeds, green chillies, flaked garlic and lastly the asafoetida. Immediately pour over the curds in the serving bowl.
- Fold the boiled eggs in the curd mixture. Leave to marinate for an hour or two and serve at room temperature.
| Nutrient Composition Per Serving |
| MACRONUTRIENTS |
MICRONUTRIENTS
|
| Energy (Kcal) |
188 |
Carotene (μg) |
242.88 |
| Protein (g) |
9.49 |
Vitamin C (mg) |
3.96 |
| Carbohydrate (g) |
5.96 |
Mg (mg) |
17.79 |
| Fat (g) |
13.98 |
Na (mg) |
9.95 |
| Fibre (g) |
1.25 |
K (mg) |
62.38 |
| Minerals (g) |
0.96 |
Mn (mg) |
0.06 |
| Calcium (mg) |
76.38 |
Zn (mg) |
0.1 |
| Phosphorus (mg) |
178.13 |
Cr (mg) |
0.002 |
| Iron (mg) |
1.62 |
|
|
Modification
Use only egg whites & the yolk of only one egg.
Reduce the amount of oil used.
| Nutrient Composition Per Serving |
| MACRONUTRIENTS |
| Energy (Kcal) |
154 |
| Protein (g) |
9.49 |
| Carbohydrate (g) |
5.96 |
| Fat (g) |
10.23 |
| Fibre (g) |
1.25 |
| Minerals (g) |
0.96 |