Iam a part of this group of culinary experimenters, as i would like to call them, we decide on a state / region of India every 2 weeks, and research on the food from that region, and create food from there. If you remember we finished Andhra and Rajasthan, and this time its Kashmir. I didn’t post it here, but last week i created a Kashmiri thali, with a lot of new dishes, will try to blog about it in another post. In the picture are, anticlockwise from left, kong phirni, dum olek, rajma gobji, nadru yakhin, chaman qaliya.
This week as much i wanted to try a non vegeterian, wazwan kinda thali, but due to some health constraints, i couldn’t, so i still wanted to make something, something easy and warm, and i came through this wonderful picture of haak te thool at Shaheens blog, and as any of her pictures, it was love at first sight. I love greens, i love fried eggs, whats not to love in it.
The simplicity of this dish reminded me of the wonderful greens Ruchira had made when she treated us to a kashmiri spread, when she was in Bangalore. I had to had to make it. I added a lil spin to match what i had at Ruchiras, but kept the base recipe same. (basically added some water towards the end to make it a little soggy).
- 2 boiled eggs
- 1 bunch of spinach, washed
- 1+1 tbsp mustard oil
- 2 pinch salt
- 2 pinch asafoetida, heeng
- 2 dry red chillies
- 1 green chilli
- 1 clove garlic, grated
- 2 tbsp water
- salt, turmeric and chilli powder for frying the eggs
- Heat a tbsp of oil in a non stick pan.
- add a pinch of turmeric, a pinch of red chilli powder, and a pinch of salt, add the eggs.
- Fry evenly on all sides on medium high, as seen in picture, remove and set aside on a napkin.
- Clean the pan with a kitchen towel, add mustard oil, and let it fume.
- To it add the garlic, green and red chillies, the heeng, and a pinch of salt.
- Once it splutters, add the spinach, it will leave water, let it evaporate, add some extra water.
- Let it boil and become soft for 1 minute.
- Remove from heat, add the fried eggs, and serve with steamed rice.