Egg Raita + Curried Veggies = Indian Style Soul Food

Curried Veggies in ghee (top); Egg raita (bottom)

Ingredients For Egg Raita:

• 2 cups of curd/yogurt (made with whole milk)
• 2 hard-boiled eggs
• 1 onion – finely chopped

• For tempering:

• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 2-3 green chillies
• Dried curry leaves
• Fenugreek leaves (Kasoori Methi)
• 1.5 tbsp olive oil

Preparing the Egg Raita:

• In 1.5 tbsp of olive oil, temper the mustard seeds, cumin seeds and coriander powder.
• Add this along with the chopped green chillies and onions to the curd in a medium sized bowl.
• Remove shell and cut the boiled eggs into halves and dunk them into the curd mixture.
• Sprinkle fenugreek leaves (or cilantro) on top of the freshly made raita. I also added some orange zest for kicks.

Ingredients For Curried Veggies:

• Your choice of vegetables, chopped into small pieces – I used onions, peppers, peas, carrots, mushrooms
• 2 tbsp coconut milk
• 2 tsp ghee/butter
• 1 tbsp curry powder (You could use garam masala instead too)
• 1 tsp ginger-garlic paste (store bought)
• 2 tsp fenugreek leaves (Kasoori Methi)
• Salt to taste

Preparing the Curried Veggies:

• In the ghee, saute all onions with curry powder and ginger-garlic paste
• Add all other veggies and saute for 3-4 mins – good time to add the salt!
• Add coconut milk and let simmer for 5 mins
• Let thicken and then season with fenugreek leaves (or cilantro)

Total preparation time ~ 20 minutes

Devour in unison – one of my favorite combinations!

Nutrition:

• Total calories ~ 750
• Protein ~ 42g
• Fat ~ 47g
• Carbs ~ 40g

Recipe: Lavanya Donthamshetty