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
Fat
9g
Protein
15g
Carbs
4g
Fiber
2g
MacroNutrients
Carbs
4g
Protein
15g
Fiber
2g
Fats
Fat
9g
Vitamins & Minerals
Calcium
152mg
Iron
4mg
Vitamin A
1263mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
103mcg
Vitamin B12
0mcg
Vitamin C
29mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
41mg
Manganese
< 1mg
Phosphorus
221mg
Selenium
45mcg
Zinc
2mg
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