Boiled Egg and Cucumber Raita Bowl
PakistaniHealthyDesi eggsEasy
A cool, refreshing bowl of boiled Desi eggs with cucumber raita, onion and herbs — a light, balanced meal for hot days.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 3 Desi eggs, boiled and sliced
- 1 cucumber, diced
- 1 cup dahi (yogurt)
- 1 small onion, finely chopped
- 1 green chilli, chopped
- 1/2 tsp roasted cumin powder
- 1/2 tsp salt
- Fresh coriander and mint, chopped
Method
- Boil the eggs for 10 minutes, cool, peel and slice.
- Whisk the dahi until smooth; stir in the cucumber, onion, green chilli and salt.
- Arrange the egg slices on top of the raita.
- Sprinkle roasted cumin powder and garnish with coriander and mint.
- Serve chilled with roti or on its own.
Nutrition — estimated per serving
Calories (estimate)210 kcal
Protein (estimate)16 g
Fat (estimate)12 g
Carbs (estimate)10 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Use fully boiled eggs and eat soon after making; refrigerate leftovers within 2 hours. Allergens: contains egg and milk (dahi). Substitute: use grated carrot instead of cucumber. Nutrition figures are estimates only, based on standard per-egg values. A light, balanced dish.