Semige, Egg Curry and Lemon Pickle

Ingredients

• 8 pc Large Egg
• 3 tbsp Vegetable Oil (divided)
• 1 tsp Cumin Seeds
• 2 medium Onion (finely chopped)
• 1.5 tbsp Ginger-Garlic Paste
• 2 pc Green Chili (slit lengthwise)
• 3 medium Tomato (pureed)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1.25 tsp Salt (adjust to taste)
• 1.5 cup Hot Water
• 0.75 tsp Garam Masala
• 1 tsp Kasuri Methi
• 3 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes for perfect hard-boiled eggs.
   • Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process and make peeling easier.
   • Once cool, peel the eggs. Gently make 2-3 shallow slits on each egg with a knife. This is crucial for them to absorb the gravy's flavor.
2. 2

   Shallow-Fry the Eggs

   • Heat 1 tablespoon of oil in a wide pan or kadai over medium heat.
   • Add a pinch of turmeric powder and red chili powder to the oil. This gives the eggs a beautiful color.
   • Carefully add the slit boiled eggs and sauté for 3-4 minutes, turning gently, until they develop a light golden, slightly blistered skin. This adds a wonderful texture.
   • Remove the eggs from the pan and set them aside.
3. 3

   Prepare the Gravy Base (Masala)

Ingredients

• 1 kg Lemons (Thin-skinned lemons (like Kagzi Nimbu) are ideal)
• 200 g Rock Salt (Use non-iodized salt for best results)
• 1 cup Mustard Oil
• 3 tbsp Mustard Seeds
• 2 tbsp Fenugreek Seeds
• 3 tbsp Kashmiri Red Chili Powder (Adjust to your preferred spice level)
• 1 tbsp Turmeric Powder
• 1 tsp Asafoetida
• 1 tbsp Carom Seeds
• 1 tbsp Black Salt

Instructions

1. 1

   Prepare the Lemons: Wash the lemons thoroughly. Wipe each lemon completely dry with a clean kitchen towel. Ensure the lemons, cutting board, knife, and your hands are perfectly dry to prevent spoilage. Cut each lemon into 8 bite-sized pieces, removing all seeds as they can make the pickle bitter. Place the cut lemon pieces into a large, dry glass or ceramic bowl.

2. 2

   Initial Curing with Salt: Add the rock salt and turmeric powder to the lemon pieces. Use a clean, dry spoon to mix thoroughly until every piece is evenly coated. Cover the bowl with a muslin cloth or a loose-fitting lid (do not seal it). Let it sit at room temperature for 4-5 days, shaking the bowl gently once or twice daily. During this time, the lemons will release their juices and the peels will start to soften.

3. 3

   Prepare the Spice Mix: In a dry pan over low heat, lightly roast the mustard seeds for 1-2 minutes until they become fragrant and start to pop. Transfer to a plate. In the same pan, roast the fenugreek seeds for about 1 minute until they darken slightly and release their aroma, being careful not to burn them. Let both spices cool completely for about 15-20 minutes. Once cooled, grind them together into a coarse powder using a spice grinder.

4. 4

   Combine with Spices: After the 4-5 day curing period, add the freshly ground mustard-fenugreek powder, Kashmiri red chili powder, asafoetida, carom seeds, and black salt to the bowl of cured lemons. Mix everything extremely well to ensure the spices are evenly distributed.

5. 5

   Temper the Oil: Heat the mustard oil in a small pan over medium-high heat until it reaches its smoking point (you'll see faint wisps of smoke). This process removes the oil's raw pungency. Immediately turn off the heat and allow the oil to cool down completely to room temperature, which can take 30-40 minutes.