Healthy Yellow Cucumber and Boiled Eggs: A Nutrient-Packed Meal
Looking for a delicious and nutritious meal that's easy to prepare and bursting with flavor? Look no further than this zesty yellow cucumber and boiled egg recipe! Made with fresh vegetables, aromatic spices, and protein-packed boiled eggs, this dish is sure to become a new favorite.
Ingredients
- 250 Grams Yellow Cucumber
- 3 Long Brinjals (optional)
- 1 Big Onion
- 3 Green Chilies
- 1 Tsp Salt
- 1 Tsp Red Chili Powder
- 1/2 Tsp Haldi
- 1 Tsp Garam Masala
- 3 Tsp Oil
- 1 Cup Milk
- 5 Eggs
- Coriander leaves for garnish
Instructions
- Cut the onion and green chilies and set them aside. Peel and cut the yellow cucumber and cut three brinjals.
- In a kadai or frying pan, heat 3 teaspoons of oil over medium heat. Once the oil is hot, add the onions and green chilies and fry them until they turn golden brown.
- Next, add the yellow cucumber and brinjal to the kadai. Sprinkle in the salt, red chili powder, haldi, and garam masala. Mix everything together well.
- Cover the kadai with a lid and cook the vegetables over low to medium heat for 10 minutes, stirring occasionally. Keep checking to make sure the vegetables do not stick to the bottom of the pan.
- While the vegetables are cooking, boil the eggs. Place the eggs in a pot of water and bring to a boil. Once the water starts boiling, turn the heat down to low and let the eggs simmer for 10 minutes. Then, remove the eggs from the pot and let them cool down before peeling them.
- After 10-15 minutes, check on the vegetables. Once the oil separates from the vegetables, add a cup of milk to the kadai and mix everything together well. Cook the vegetables and milk for an additional 5 minutes.
- Once the vegetables and milk have cooked for 5 minutes, add the boiled eggs to the kadai. Mix everything together gently so that the eggs don't break.
- Garnish the dish with fresh coriander and serve hot with rice or roti. Enjoy!