Recipe of Super Quick Homemade Egg Yo Çhoy salad : Indo Japanese continental dish
Hello everybody, it is Louise, welcome to our recipe site. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Ultimate Egg Yo Çhoy salad : Indo Japanese continental dish. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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To begin with this recipe, we have to prepare a few ingredients. You can cook Egg Yo Çhoy salad : Indo Japanese continental dish using 9 ingredients and 7 steps. Here is how you cook it.
Egg Yo Çhoy salad
Ingredients and spices that need to be Take to make Egg Yo Çhoy salad : Indo Japanese continental dish:
- 500 g Amaranth green leaf
- 1/2 cup Coconut grated
- 3-4 Finely chopped onions
- Groundnuts
- Ginger garlic paste
- 2 eggs
- Mustard, Curry leaf, Bengal gram,cummin & Salt
- Refined cooking Oil
- Red chilli powder
Steps to make Egg Yo Çhoy salad : Indo Japanese continental dish
- Wash green leaf with turmeric for 2-3 times in plan water.
- Grind coconut in to fine powder
- Add 3 table spoons of oil with mustard,cumin and ginger garlic paste. Now add onion and fry till golden brown
- Now add finely chopped green leaf and mix it well on mideum flame.
- Once the raw smell goes off from green leaves add salt to taste along with fried groundnuts.
- Now add two raw eggs with chilli powder and mix it on low flames till egg losses it's raw smell.
- Finally add coconut powder with curry leaves before serving.
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