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A simple yet flavorful Assamese stir-fry. Tender mustard greens are sautéed with scrambled eggs, garlic, and green chilies, creating a delicious and quick side dish that's ready in minutes. A staple in Assamese homes.
Heat mustard oil in a wide pan or kadai over medium heat. Once hot, add the chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.
Add the minced garlic and slit green chilies. Sauté for another minute until the raw smell of garlic disappears and it becomes fragrant.
Add the chopped mustard greens to the pan. Sprinkle the turmeric powder and salt over them. Mix everything well to coat the greens with the spices.
Cover the pan and cook on medium-low heat for 5-7 minutes, stirring occasionally. Cook until the greens have wilted completely and are tender.
Make a well in the center of the cooked greens by pushing them to the sides of the pan. Crack the 4 eggs directly into this well.
Let the eggs cook undisturbed for about 30-40 seconds until the whites begin to set. Then, use a spatula to gently scramble the eggs.
Once the eggs are almost fully cooked, gently mix them with the mustard greens. Continue to cook for another 1-2 minutes, until everything is well combined and any excess moisture has evaporated.
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A simple yet flavorful Assamese stir-fry. Tender mustard greens are sautéed with scrambled eggs, garlic, and green chilies, creating a delicious and quick side dish that's ready in minutes. A staple in Assamese homes.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 187.51 calories per serving with 10.13g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
For a vegetarian version, omit the eggs. To add protein and texture, you can crumble in 100g of paneer or firm tofu at the end of cooking.
Increase the number of eggs from 4 to 6 for a more substantial, protein-rich dish.
Use pre-washed and pre-chopped packaged mustard greens to significantly cut down on preparation time.
To make a different healthy version, you can use other dark leafy greens like spinach or amaranth leaves if mustard greens are not available.