Tuesday, February 5, 2013

Tangy Egg Salad / Egg Chaat




Hard Boiled Eggs - 2, chopped
Boiled Red Potato - 1 small, chopped
Cucumber - 1/2 cup, chopped
Red Onion - 1/2 cup, chopped
Tomato - 1, chopped (optional)
Jalapeno - 1/2, seeded and finely chopped
Cilantro - a handful, chopped
Roasted Unsalted Peanuts - a handful
Black Salt - 2 pinches
Homemade Sweet and Sour Tamarind Chutney - 2 tbsp

Mix everything together gently, let it sit for a few minutes and serve as a salad.

1 comment:

Torsha said...

I have this occassionally for breakfast. Keeps me full for long. The tamarind jaggery combo must be great. Never really had the energy to make it in the mornings though.