Egg pickle or kodiguddu pachchada.
Eggs: 6 - 7 boiled eggs.
Fenugreek&cumin powder: 2 tablespoons.
Cumin seeds:1 teaspoon.
Red chilli powder: 4- 5 teaspoons.
Salt: as per requirement.
Lime juice: 3 table spoons.
Boil the eggs(hard),once shell is removed put a few slits on the egg.
Take the pan and add oil and once the oil heats up,add eggs and fry them slightly crispy on the outer side.(slits prevent eggs from bursting).
Once the eggs are slightly brown on all sides,take out from the pan and add now cumin seeds.
Once cumin seeds splutter,switch off the flame,and let it cool down.
Once it cools completely add red chilli powder,cumin-fenugreek powder,salt and lime juice to the same pan with left over oil in it.
Now add eggs and coat it with above paste,let it soak a bit and later serve it with rice.
It stays upto 3 days,you can either refrigerate it or leave it outside at room temperature.
If you refrigerate,donot reheat,let it sit outside for sometime and serve it.