Egg Raita

Ingredients

• • Curd (fresh) - 1 cup
• • Eggs - 4
• • Green peas - 1 cup
• • Lime juice - 1 tablespoon
• • Chilly powder - ½ teaspoon
• • Salt - as required
• • Turmeric powder - ¼ teaspoon
• • Coriander leaves (chopped) - 1 tablespoon
• • Asafoetidas - a pinch
• • Garlic - 4 flakes
• • Cumin seeds - ¼ teaspoon
• • Fenugreek seeds - ½ teaspoon
• • Oil - 2 tablespoons
• • Lemon juice - 1 teaspoon

Method

• 1. Beat thick curds with salt, turmeric, chilly powder and lemon juice, till it becomes smooth.
• 2. Keep aside for three hours at least before serving.
• 3. Boil eggs, shell and keep aside.
• 4. Cook green peas in boiling water till soft.
• 5. Drain and add to curds.
• 6. Heat oil, put fenugreek, cumin, slit green chillies, garlic flakes and asafoetida.
• 7. Pour over curds. Fold boiled eggs and cut coriander leaves.
• 8. Leave for one hour and serve at room temperature.