Anda Raita completes any meal from quiet TV suppers to elaborate feasts
Anda Raita completes any meal – from quiet TV suppers to elaborate feasts
It’s wholesome enough to be served as a light meal or snack with pitta bread, and will never fail to raise an eyebrow or two when given to guests. Serves 6-8.
6 medium eggs
750g (1lb 10oz) low-fat natural yoghurt
3 tbsp oil
½ tsp asafoetida
1 heaped tsp cumin seeds
1½ tsp mustard seeds
½ tsp turmeric powder
4 dried long red chillies
15 curry leaves, fresh or frozen
1. Place the eggs in a large pan of cold water set over a high heat and cook for 8 minutes until hard-boiled. Mix salt to taste in the yoghurt and pour into a shallow serving dish.
2. When the eggs are done, rinse them with cold running water, leave to sit for 2 minutes, then peel and halve them. Dunk the egg halves in the dish, ensuring they are smothered with the yoghurt.
3. Next make the tadka. Pour the oil into a little pan – set over a high heat. When it’s hot, add the asafoetida and then quickly add the cumin and mustard seeds, turmeric and chillies. Wait for a few seconds, then add the curry leaves and watch them sizzle up.
4. Cook for 30 seconds, take the pan off the heat and pour the tadka venly over the eggs and yoghurt. Enjoy this with biryani or Chicken Pulao.
Miss Masala by Malika Basu is published by Collins, priced £14.99.