Name: Vinegared Eggs (Baida vindaloo)
Yield: Serves 3–4
Cuisine: Indian
Ingredients: 1½ teaspoons ground cumin seeds; 2 teaspoons paprika; ⅛–½ teaspoon Kashmiri chilli powder; 1¼ teaspoons salt; 2.5 cm/1 inch cube of fresh ginger, peeled and very finely grated; 2 tablespoons mild white vinegar, plus 125 ml/4 fl oz mild white vinegar; 2.5 cm/1 inch cinnamon stick; 1½ tablespoons brown sugar; 4 garlic cloves, peeled; ½ teaspoon Garam masala; 225 g/8 oz onions, peeled and finely chopped; 175 ml/6 fl oz water; 6–8 hard-boiled eggs, peeled and halved; 3 tablespoons vegetable oil

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

This vinegary, hard-boiled egg dish is almost like a pickle and perfect for taking out on picnics. It is, like all Goan-style vindaloo dishes, tart, hot, garlicky and just very slightly sweet. I have lessened the tartness somewhat by cooking the eggs in a mixture of vinegar and water instead of just vinegar. Use the mildest vinegar that you can find. In this recipe, you may use anything from six to eight eggs without having to alter any of the other ingredients.

You could serve this