Follow these steps for perfect results
Asafoetida (hing)
Dry Red Chilli
broken
Green Chilli
optional
Mustard Oil
Greens (collard greens)
chopped
Whole Eggs
hard boiled, fried
Sunflower Oil
as required
Wash the greens and pat dry.
Coarsely chop the greens.
Heat mustard oil in a wok or kadhai.
Deep fry the hard-boiled eggs until golden brown.
Remove the fried eggs and set aside.
Reduce the oil in the wok to 3-4 tablespoons.
Add broken red chili, green chili, and asafoetida to the hot oil and saute for a few seconds.
Add chopped greens and salt, then cover and cook for a few minutes until soggy.
Add the fried eggs to the greens.
Cook until the water starts drying up.
Turn off the heat and serve hot.
Expert advice for the best results
Adjust the amount of red chili according to your spice preference.
Serve hot with steamed rice and kachumber salad.
Everything you need to know before you start
10 mins
Can be made a day ahead and reheated.
Serve in a bowl, garnished with a sprig of cilantro.
Serve with steamed rice.
Serve with kachumber salad.
Cools the palate after the spice.
Complements the spice without overpowering.
Discover the story behind this recipe
Traditional Kashmiri cuisine known for its use of mustard oil and spices.
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