Creamy Cucumber Raita with Egg Swirl

1.In a mixing bowl, combine the grated cucumber and curd. Add salt and mix well until smooth and creamy. Set aside.

2.In a small bowl, beat the egg lightly with red chili powder and cumin powder until well combined.

3.Heat oil or ghee in a non-stick pan over medium heat.

4.Pour the beaten egg into the pan and cook gently, stirring continuously to create soft, scrambled egg ribbons. Remove from heat as soon as the eggs are just set but still moist.

5.Transfer the creamy cucumber raita into serving bowls.

6.Spoon the warm, spiced scrambled egg gently over the top of the raita, creating a swirling pattern.

7.Garnish with finely chopped fresh coriander leaves if desired.

8.Serve immediately as a cooling side dish to spicy Indian meals or enjoy as a light snack.