Selamat Datang

Selamat Datang is Welcome in Bahasa Malaysia, the national language of Malaysia. Please feel to try and savour the recipes posted over at the blog. As my son, Kiren puts it - different people have different tongue and therefore different taste so I hope it fits your tastebuds.

The pictures posted over here is solely the copyright of Sathia's Indulgence. Most of the pictures posted are taken by my daughter, Varsha - I thank her for her patience.

Saturday, January 7, 2017

Egg Gravy Punjabi Style

Egg Gravy Punjabi Style

Another great dish from eggs.  There are many variations or style one can do out of an egg, curries or gravy, omelettes, quiche to name a few.

When you want something quick nothing beats an egg curry or gravy.  This time I tried out Punjabi Style Egg Curry. Mr Hubby likes the egg in a gravy or sambal shallow fry.  Best with chapatis, rotis and rice.


4 hard boiled eggs
1 big onion
2 green chilly (optional - if you desire heat in your curry)
1tsp ginger garlic paste
2 medium sized tomato
1 green chilly
1 bay leave
1 small cinnamon stick
3 cloves
2 cardamoms
2 tsp chilly powder
1.5 tsp garam masala
1 tsp turmeric
1- 1.5 cups water (adjust accordingly)
salt to taste
1 tsp kasuri methi (optional- I did not use)


  1. Boil egg with some salt. Remove shell, either prick with fork or make several slits with knife.
  2. Heat some oil and shallow fry the eggs till golden brown.
  3. Puree onion and tomato separately. If using chilly blend together with onion. Set aside
  4. Heat a pot with some oil. Pop in bay leave, cinnamon stick, cloves and cardamoms and allow to splutter.
  5. Add in pureed onion, saute for a few minutes on medium heat or till onion starts to leave oil. 
  6. Add in ginger garlic paste, stir well for several minutes or till the raw smell is gone.
  7. Add in tomato puree, mix well with onion and ginger garlic paste, fry till the raw smell is off.
  8. Add in garam masala, chilly powder and turmeric.
  9. Stir in well together on medium heat, till aromatic and oil starts to separate.
  10. Pour in water enough to make a portion of gravy.  Stir well and let it boil to a desired thickness.
  11. Salt to season.
  12. Add in the eggs, kasuri methi, if using , mix thoroughly. and let it simmer on low heat for  3-4 minutes.
  13. Garnish with chopped coriander leaves. 
Bon Appetite


Friday, January 6, 2017

Vendakai Panchadi || Ladies Finger in Yogurt || Bhendi ka Raita

Sharing you a post that I made a few days ago.  Vendakai pachadi,  Its a quick and easy dish to prepare and goes well with rice, sambar, rasam or curries. Not to forget pappad.

Let's look at its preparation


350 gms ladies finger
1/2 cup of yogurt
2-3green chillies

For tempering

1 tsp of mustard seeds
1 dried chilly
1 sprig of curry leaves
salt to season


1.  Wash and pat dry the ladies finger.
2,  Cut even sizes.
3.  Fry okra with chillies in some oil till brown and crispy.  Set aside
4.  Once cooled, add in yogurt, the thickness of the yogurt is up to you, you may add some water to dilute.  Salt to season.
4.  In a different pan, heat oil and add in mustard seeds. Once it starts to splutter, add in dry chilly and curry leaves and fry for a few seconds.  Pour into the yogurt mixture and stir well.
5.  Ready to serve.




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