Curried Egg Salad

Ingredients(for 1 bowl (about 1 cup) per person)

• 4 Eggs (hard-boiled)
• 1/3 cup Hung curd (Greek yogurt) (dahi)
• 1 small Onion (finely chopped (pyaaz))
• 1 small Tomato (finely chopped (tamatar))
• 1/2 medium Cucumber (peeled & diced (kheera))
• 1 Green chilli (finely chopped (optional)) - optional
• 2 tbsp Fresh coriander leaves (chopped (dhaniya))
• 6-8 Curry leaves (finely torn (kadi patta))
• 1/2 tsp Mustard seeds (rai)
• 1/4 tsp Turmeric powder (haldi)
• to taste Salt
• 1/4 tsp Black pepper powder (kali mirch)
• 1 tsp Lemon juice (nimbu ras)
• 1 tsp Olive oil (for tempering (optional)) - optional

Instructions

1. 1

   Boil the eggs for 10-12 minutes till hard. Cool under running water, peel, and chop roughly.

   12 minutes

   For easier peeling, add a pinch of salt to boiling water.

2. 2

   Prepare vegetables: finely chop onion, tomato, cucumber, green chilli (if using), and coriander leaves.

   5 minutes

   Use fresh, firm vegetables for best crunch.

3. 3

   Heat olive oil in a tadka pan. Add mustard seeds and let them splutter. Toss in curry leaves and turmeric powder, stir for 30 seconds, then turn off the flame.

   2 minutes

   Don’t overheat spices; just a quick tempering for aroma.

4. 4

   In a mixing bowl, add hung curd, salt, black pepper, and lemon juice. Whisk till smooth.

   2 minutes

   Hung curd gives creaminess without extra fat.