Serves 4

In this dish either chicken or mutton is used but usually mutton.
1 level cup thick curds 1/4 tsp. asafoetida
4 eggs 4 large cloves garlic
1 cup green peas shelled flaked
1 tbsp. lime juice 3 green chillies
1/2 tsp. chilli powder 1/4 tsp. cumin seeds
1/4 tsp. turmeric 1/4 tsp. fenugreek seeds
1 tsp. salt 1/4 cup oil
1 tsp. coriander chopped


  1. In a nice serving bowl, put in the thick curds, salt, chopped coriander, turmeric and chilli powder. Pour the lime juice and beat until very smooth.
  2. Set aside close to the stove for at least three hours before serving. Slit the green chillies and remove the seeds.
  3. Bring four cups of water to a rolling boil, slip the eggs in and boil for eight minutes. Rinse the eggs in cold water.Shell and keep aside.
  4. Cook the green peas in boiling water, with a pinch of soda-bicard, Drain in a colander and add to the previously prepared curds.
  5. Heat the oil in a karahi and put in fenugreek seeds, green chillies, flaked garlic and lastly the asafoetida. Immediately pour over the curds in the serving bowl.
  6. Fold the boiled eggs in the curd mixture. Leave to marinate for an hour or two and serve at room temperature.
Nutrient Composition Per Serving
Energy (Kcal) 188 Carotene (μg) 242.88
Protein (g) 9.49 Vitamin C (mg) 3.96
Carbohydrate (g) 5.96 Mg (mg) 17.79
Fat (g) 13.98 Na (mg) 9.95
Fibre (g) 1.25 K (mg) 62.38
Minerals (g) 0.96 Mn (mg) 0.06
Calcium (mg) 76.38 Zn (mg) 0.1
Phosphorus (mg) 178.13 Cr (mg) 0.002
Iron (mg) 1.62


Use only egg whites & the yolk of only one egg. Reduce the amount of oil used.
Nutrient Composition Per Serving
Energy (Kcal) 154
Protein (g) 9.49
Carbohydrate (g) 5.96
Fat (g) 10.23
Fibre (g) 1.25
Minerals (g) 0.96