Choy Sum and Eggs Stir-Fry – Motta Cheera Thoran

2010
08.13

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This thoran with greens and eggs can be made with any kind of leaves like spinach, kale, amaranth etc. I’ve used Choy Sum here. The slight hint of mustard in these leaves I find complement the eggs very well. The dish calls for coarsely ground coconut with garlic right at the very end. I however usually skip the coconut cause I don’t like to overpower the greens with too many ingredients. For me it is either the eggs or the coconut. Very rarely both. But, if you are the types that can’t do without coconut, add 1/2 a cup of coarsely ground coconut with 2 cloves of garlic in the below recipe right at the very end and sauté 5 – 6 minutes before switching off the flame.

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Ingredients

1 lb choy sum chopped fine
3 eggs
1 medium sized onion chopped fine
1 tsp black mustard seeds
1/2 tsp powdered roasted cumin
1 tbsp oil
1 sprig of curry leaves
3 –4 green chilies finely chopped
1/4 tsp turmeric powder
salt to taste

Directions

  • Heat oil in a wide pan
  • Add mustard seeds and when they pop add curry leaves and green chilies and sauté for 30 secs.
  • Add onions and sauté, till onions turn translucent and pale brown.
  • Add choy sum, turmeric powder and salt.
  • Sauté till the choy sum is cooked (unlike spinach and amaranth, choy sum cooks fairly quick).
  • Once the greens are cooked move it to the sides of the pan to form a well.
  • Add the eggs to the center of the pan and scramble it well.
  • When the eggs are done mix it into the greens and switch off the flame.
  • Serve hot with rice and dal.

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