Dhekia Xaak with Egg

1. 1
   prep

   Prep the dhekia xaak and beat the eggs.

   1.Wash the dhekia xaak thoroughly under running water to remove any dirt.

   2.Trim the woody ends and cut the tender stalks and fronds into 2-inch pieces.

   3.Crack 3 eggs into a small bowl, add a pinch of salt, and beat lightly with a fork until frothy.
2. 2
   other · ~4 min

   Sauté the dhekia xaak until tender.

   1.Heat 1 tbsp mustard oil in a kadai over medium heat until it reaches its smoking point, then cool slightly.

   2.Add the chopped dhekia xaak and a pinch of salt. Stir fry for 3-4 minutes until wilted and tender.

   3.Remove from kadai and set aside on a plate.

   TIPMustard oil is traditionally heated to its smoking point to mellow its sharp, pungent bite.
3. 3
   other · ~2 min

   Scramble the eggs.

   1.In the same kadai, add the remaining 1 tbsp mustard oil and heat until shimmering.

   2.Pour in the beaten eggs and let them set for 20 seconds, then scramble gently until soft and just cooked.

   3.Push the scrambled eggs to one side of the kadai.
4. 4
   other · ~4 min

   Add aromatics and bring it all together.

   1.In the empty space in the kadai, add the chopped onion, garlic, and slit green chilies.

   2.Sauté for 2 minutes until the onions turn translucent and fragrant.

   3.Return the cooked dhekia xaak to the kadai, sprinkle in the turmeric powder and remaining salt, and stir fry everything together for 2 minutes until well combined and heated through.

   TIPDon't overcook — the ferns should retain a slight bite and the eggs should stay soft.
5. 5
   garnish

   Serve hot.

   Transfer to a serving bowl and serve immediately with steamed rice and a wedge of lime if desired.

Cuisines we love