Recipe of Speedy Egg Yo Çhoy salad : Indo Japanese continental dish

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Recipe of Favorite Egg Yo Çhoy salad : Indo Japanese continental dish. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few components. You can cook Egg Yo Çhoy salad : Indo Japanese continental dish using 9 ingredients and 7 steps. Here is how you cook that.

Egg Yo Çhoy salad

Ingredients and spices that need to be Take to make Egg Yo Çhoy salad : Indo Japanese continental dish:

1. 500 g Amaranth green leaf
2. 1/2 cup Coconut grated
3. 3-4 Finely chopped onions
4. Groundnuts
5. Ginger garlic paste
6. 2 eggs
7. Mustard, Curry leaf, Bengal gram,cummin & Salt
8. Refined cooking Oil
9. Red chilli powder

Instructions to make to make Egg Yo Çhoy salad : Indo Japanese continental dish

1. Wash green leaf with turmeric for 2-3 times in plan water.
2. Grind coconut in to fine powder
3. Add 3 table spoons of oil with mustard,cumin and ginger garlic paste. Now add onion and fry till golden brown
4. Now add finely chopped green leaf and mix it well on mideum flame.
5. Once the raw smell goes off from green leaves add salt to taste along with fried groundnuts.
6. Now add two raw eggs with chilli powder and mix it on low flames till egg losses it's raw smell.
7. Finally add coconut powder with curry leaves before serving.

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