Boil the eggs and keep aside to cool. Once cool, remove the shell and keep aside.

Take the beetroot, onion, star anise, cardamoms, sugar, salt, water and vinegar in a sauce pan and mix well.

Cook till the beetroot becomes tender. Adjust the seasoning to your liking.

Switch off heat and allow to cool completely.

Place the shelled eggs in a bottle/jar.

Pour the cooled beetroot mixture into the bottle so that the liquid level is above the eggs. Give the bottle a slight shake.

Cover and keep in a cool place for 4-5 days.

You can start using after day 4.