This recipe is a delicious combination of collard greens that is cooked along with hard boiled eggs which is deep fried till golden brown. Easy and quick recipe to prepare.Protein-rich dish.Good for health.
STEP 3.Heat oil during a wok/kadhai and deep fry the stewed eggs until they
STEP 4.Re golden in color.
STEP 5.Transfer the cooked eggs during a bowl and keep aside.
STEP 6.Take out the surplus oil from the cooking pan and leave around three to four tablespoons solely and warm.
STEP 7.Add broken red chili, inexperienced chili and natural resin and saute for a second.
STEP 8.Now add sliced greens and salt and canopy the lid for a couple of minutes.
STEP 9.Once the greens flip soggy and watery, add within the cooked eggs and let the greens cook until water starts extraction.
STEP 10.Turn off the warmth and serve hot.serve kashmiri haak t thool at the side of steamed rice and kachumber dish for a weekday meal.
Nutrition value
162
calories per serving
9 g Fat15 g Protein4 g Carbs2 g FiberOther
Current Totals
9 g Fat
15 g Protein
4 g Carbs
2 g Fiber
MacroNutrients
Carbs
4 g
Protein
15 g
Fiber
2 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
152 mg
Iron
4 mg
Vitamin A
1263 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
103 mcg
Vitamin B12
0 mcg
Vitamin C
29 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
41 mg
Manganese
0 mg
Phosphorus
221 mg
Selenium
45 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment