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!


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

Recipe: Lavanya Donthamshetty

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  • Divya
    May 2, 2011

    Looks orgasmic! I know what I’m gonna be eating for dinner tonight!!

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