Kashmiri Style Haak T Thool Recipe – Greens Cooked With Eggs
Kashmiri cuisine is a treasure trove of flavors and traditions, with Haak T Thool being a delightful representation of its culinary heritage. This dish combines the earthy taste of collard greens with the richness of hard-boiled eggs, making it a perfect choice for a wholesome lunch. Served best with steamed rice and a refreshing Kachumber salad, this recipe is sure to bring a taste of Kashmir to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Greens (collard greens) | 4 bunches |
| Mustard oil | 3 to 4 tablespoons |
| Whole eggs (hard-boiled) | 2 |
| Asafoetida (hing) | 1 teaspoon |
| Dry red chili | 2 |
| Green chili (optional) | 1 |
| Sunflower oil | As required |
Nutritional Information
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 180 |
| Protein | 9 g |
| Carbohydrates | 12 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sodium | 220 mg |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Prep time | 30 |
| Cook time | 30 |
| Total time | 60 |
Servings
| Servings | 4 |
Cuisine
| Cuisine | Kashmiri |
|---|
Course
| Course | Lunch |
Diet
| Diet | Eggetarian |
Instructions
-
Preparation of Greens: Start by thoroughly washing the collard greens to remove any dirt or grit, then pat them dry with a clean kitchen towel. Coarsely chop the greens and set them aside for later.
-
Frying the Eggs: In a wok or kadhai, heat sunflower oil over medium heat. Once the oil is hot, gently add the hard-boiled eggs, frying them until they turn a beautiful golden brown. This should take about 5 to 7 minutes. Once they are perfectly fried, transfer the eggs to a bowl and set aside.
-
Flavoring the Oil: Remove any excess oil from the wok, leaving approximately 3 to 4 tablespoons. Heat the remaining oil over medium heat and add the broken dry red chilies, green chili (if using), and asafoetida. Sauté this mixture for about a minute, allowing the spices to infuse the oil with their aromatic flavors.
-
Cooking the Greens: Add the chopped collard greens to the wok, along with a pinch of salt. Cover the wok with a lid and allow the greens to cook for a few minutes. You will notice them wilting and releasing their moisture.
-
Combining Ingredients: Once the greens are sufficiently wilted and watery, gently fold in the fried eggs. Allow the mixture to cook for an additional few minutes, until the water from the greens starts to evaporate and the flavors meld together beautifully.
-
Serving: Turn off the heat and serve the Kashmiri Haak T Thool hot. It pairs wonderfully with steaming bowls of rice and a side of Kachumber salad, making for a delightful weekday meal.
Enjoying Your Dish
This Kashmiri Style Haak T Thool not only embodies the essence of traditional Kashmiri cooking but also presents a nutritious and satisfying meal option. Whether enjoyed on a busy weekday or during a leisurely weekend lunch, it promises to tantalize your taste buds with every bite. Enjoy the rich flavors and wholesome goodness, making it a favorite in your culinary repertoire!
