Koni aru Kosu Xaak Bhaji

1. 1
   prep · ~10 min

   Prepare the greens and eggs.

   1.Wash the colocasia leaves and stalks very well to remove grit.

   2.Finely chop the leaves and tender stalks.

   3.Beat the duck eggs in a bowl with a pinch of turmeric powder and a small pinch of salt.
2. 2
   saute · ~6 min

   Cook the aromatics.

   1.Heat mustard oil in a pan over medium heat until it smells sharp and just starts to smoke lightly.

   2.Add the chopped onion and cook until soft and light golden.

   3.Add ginger, garlic, and green chili, then cook for 1 minute until fragrant.
3. 3
   saute · ~8 min

   Cook the colocasia greens.

   1.Add the chopped colocasia leaves and stalks to the pan.

   2.Add the remaining salt and mix well.

   3.Pour in the water, cover, and cook until the greens soften and reduce.

   TIPCook the greens fully before adding the egg so the bhaji loses any raw, itchy quality from colocasia.
4. 4
   mix · ~3 min

   Add the egg and stir until set.

   Lower the heat and pour in the beaten duck egg. Stir continuously so the egg coats the greens and cooks into soft curds without forming large lumps.

5. 5
   saute · ~3 min

   Dry out the bhaji lightly.

   Cook for another 2 to 3 minutes, stirring often, until the egg is fully set and the bhaji looks moist but not wet.

6. 6
   serve

   Serve hot with plain rice.

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