Kashmiri Haak Te Thool: Braised Winter Greens With Boiled Eggs
Image Credit: Archana's Kitchen

Although a significant part of Kashmiri cuisine across communities have their unique characteristics, most dishes are rich and meat-heavy. The community of Kashmiri Pandits are credited even today for introducing the use of asafoetida, yoghurt and turmeric powder to Indian cuisine. Although their traditional cooking includes both, vegetarian and non-vegetarian dishes, the recipes typically steer away from the use of onions, garlic or tomatoes. These native folk of the Himalayan valley consume rice and bread widely and most of the food that it is an accompaniment to consist of locally sourced produce.

This Kashmiri Haak Te Thool recipe utilises the greens that we would normally discard off of winter vegetables like radishes or cauliflower. While this winter produce is great on its own, traditionally the recipe was made with locally-sourced greens like varieties of spinach, knol khol greens and turnip greens. This simple preparation is usually eaten for breakfast or lunch, accompanied by rice or local breads.

Recipe:

Ingredients

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  • Greens from 1 large cauliflower
  • Greens from 3 radishes
  • 1 teaspoon turmeric powder
  • 1 teaspoon asafoetida
  • 3 tablespoons mustard oil
  • 2 spicy red chillies
  • 3 hard boiled eggs
  • Salt to taste

Method

Image Credits: ZoonDaeb/YouTube

  • Wash and pat dry the cauliflower and radish greens. Trim off the edges from the stems and cut the cauliflower stems lengthwise, into two. Chop the leaves into bite-sized pieces and set aside. Similarly, chop the radish greens to the same size and set aside as well.
  • Heat the mustard oil in a large wok/deep pan. Once it nears smoking point, gently place the eggs in the oil along with a sprinkle of turmeric powder. Fry the eggs on all sides until they begin to turn a golden yellow shade and blister.
  • Remove the eggs and transfer to a plate. Add the asafoetida to the oil in the wok and once it begins to foam, break in the red chillies. As they splutter, throw in the vegetable greens and stir fry for a minute. Season with a bit of salt and turmeric powder.
  • As the greens begin releasing their moisture, cover and cook them for 2-3 minutes with a lid on. Remove the lid and add in the blistered eggs and cook until all the liquid evaporates. Serve hot with rice or rotis.