Egg and Cucumber Raita Bowl
PakistaniWeight ManagementDesi eggsEasy
A cool bowl of boiled egg over cucumber raita — light, refreshing and protein-rich, perfect for a hot day or a light lunch.
Prep time10 min
Cook time5 min
Total time15 min
Servings2
Ingredients
- 2 eggs, boiled
- 1 cup dahi (yoghurt), whisked smooth
- 1/2 cucumber, grated
- 1/2 tsp roasted cumin powder
- 1/2 tsp salt
- Fresh coriander for garnish
Method
- Boil the eggs for 10 minutes, cool, peel and quarter.
- Squeeze the grated cucumber lightly to remove excess water.
- Mix the dahi, cucumber, cumin powder and salt in a bowl.
- Top with the egg quarters.
- Garnish with coriander and serve chilled or at room temperature.
Nutrition — estimated per serving
Calories (estimate)170 kcal
Protein (estimate)12 g
Fat (estimate)8 g
Carbs (estimate)7 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
Squeeze the cucumber well so the raita stays thick and creamy. Food safety: eggs must be fully boiled. Allergens: contains egg and milk. Substitute: use grated carrot instead of cucumber, or add a pinch of chaat masala for extra flavour. This is a light, balanced meal — it is not a weight-loss treatment. Nutrition values are estimates based on standard per-egg values.