Fresh Carrots – 4
Fat Free plain yogurt – 4 cups
Water – 1-½ cups
Roasted Jeera powder – 2 teaspoons
Copped Coriander leaves – 2 tablespoons
Salt and Kali Namak – As per taste
Sugar – 2 1/2 tablespoons (or as per taste)
Ginger paste – 2 teaspoons
Copped Green Chillies – 1-½ tablespoons
Curry Leaves – 5-6
Mustard Seeds – 1 teaspoon
Asafoetida – ¼ teaspoon
Oil – 2-½ teaspoon
- Mix the yogurt and water and to it, add the roasted jeera powder, ginger paste, chillies, salt, kali namak, sugar and coriander leaves.
- Add the water based on the kind of consistency you prefer for the yogurt.
- Keep this yogurt mixture in the fridge for at least an hour. (This can also be prepared the previous day)
- Grate the carrots and set aside. In a small skillet or saucepan, pour oil and let it heat.
- To this add the mustard seeds, let them splutter then add the curry leaves and asafoetida.
- Now add the grated carrots and fry the whole thing till the carrots become slightly soft.
- At this point you could add a little bit of salt to the carrots.
- To this add a tablespoonful of the prepared yogurt and let it sizzle for a few seconds, while stirring the whole mixture.
- Remove from gas and let it cool.
- About 2 -3 hours before you serve the raita, add the carrots to the yogurt and fold it in gently with a spoon.
Hard Boiled eggs (shelled and cut lengthwise) – 10
Red Onion (sliced) – 1 (large to medium)
Garlic (grated) – 5 pods
Dry Red Chillies – 4
Heinz Tomato Ketchup – 6-7 tablespoons
Sriracha Red Chili Sauce – 2-3 teaspoons
Salt – as per taste
Chopped Coriander leaves – 3 tablespoons
- Heat Oil in a large flat skillet and add the grated garlic and red chillies.
- Fry for a few seconds and then add the sliced red onions.
- Continue to fry them till they are golden brown.
- Add 2 teaspoons of the chopped coriander leaves and one teaspoon of the red chili sauce.
- Let them sizzle and then place the sliced eggs carefully on the skillet.
- Fry for about 2 minutes making sure both sides of the egg are slightly brown.
- Now add the tomato ketchup and the remaining chili sauce and coat the eggs with this.
- Lower the flame and cook covered till the eggs are done and the gravy is really thick.
- Make sure to keep turning the eggs gently and coating all sides with the sauce.
- Add salt and sugar depending on your taste.
- Garnish with coriander leaves and serve.
Source: Pritha Lal