Madhya Pradesh Recipes
 
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. cumminseeds
1/4 tsp. turmeric 1/4 tsp. fenugreekseeds
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 andchilli powder. Pour the lime juice an dbeat until verysmooth. Set aside close to the stove for at least three hours before serving. Slit the greenchilies 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 kerahi and put in fenugreek seeds, green chillies, flaked garlic and lastly the asafoetida. Immediatelypour 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


MACRONUTRIENTS
Energy (Kcal)

154

Protein (g)

9.49

Carbohydrate (g)

5.96

Fat (g)

10.23

Fibre (g)

1.25

Minerals (g)

0.96