EGG FRY with MUN LEAVES

Ingredients

• 1 large bunch very tender amrita mun leaves (Amrita mun (Tinospora cordifolia / guduchi) leaves — use only the youngest, most tender leaves. If unavailable, consult a South Asian grocer or herbalist. Do not substitute with an unrelated leaf.)
• 1 pot (enough to submerge leaves) water (For boiling the leaves)
• 1 cup (approx 120 g) besam (chickpea flour / besan) (Also known as gram flour or besan. Use enough to make a thick batter.)
• 1 to taste salt (For the besam batter)
• 1 to taste powdered red chillies (Use as much or as little as your heat preference allows)
• 1 to taste turmeric (For the besam batter)
• 1 enough for shallow or deep frying ghee or oil (Ghee gives a richer flavour; a neutral oil such as mustard or vegetable oil also works)
• 2 eggs eggs (Beat well before using)
• 1 to taste salt (For the egg wash)
• 1 to taste ground turmeric (For the egg wash)

Instructions

1. 1Select only the very tender leaves of amrita mun. Using a clean knife and chopping board, cut the leaves into large, roughly even squares — aim for pieces about 5–7 cm (2–3 inches) across so they are easy to handle when coating. Bring a pot of water to a rolling boil over high heat. Add the cut leaves and boil them until they are just tender and their raw bitterness is reduced, approximately 5–7 minutes. Drain the leaves through a colander and set aside. Pat them gently dry with a clean cloth or paper towel — removing excess moisture helps the batter cling better.
2. 2In a mixing bowl, combine the besam (chickpea flour) with salt, powdered red chillies, and turmeric. Gradually add water, a little at a time, whisking or stirring constantly, until you have a thick, smooth batter — it should coat the back of a spoon thickly and not drip off easily. Think of it as a pancake batter but noticeably thicker. Taste and adjust salt and chilli to your preference.
3. 3Heat a generous amount of ghee or oil in a wide frying pan or kadai over medium-high heat. The oil is ready when a small drop of batter sizzles immediately upon contact. Working in batches so as not to crowd the pan, dip each piece of boiled mun leaf into the thick besam batter, ensuring it is fully and evenly coated on both sides. Carefully lower the coated leaves into the hot ghee or oil. Fry for approximately 2–3 minutes per side, turning once, until the batter coating is set, lightly golden, and no longer wet. Remove with a slotted spoon or tongs and place on a plate lined with paper towel to drain briefly. Repeat with remaining leaves.
4. 4Crack the eggs into a bowl. Add salt and ground turmeric. Beat well with a fork or whisk until the yolks and whites are fully combined and the mixture is a uniform yellow colour. Taste a tiny drop and adjust salt if needed.
5. 5Ensure the ghee or oil in the pan is still hot over medium-high heat — add a little more if needed. Take each besam-fried leaf from step 3 and dip it into the beaten egg mixture, coating it thoroughly on all sides. Gently lower the egg-coated leaf back into the hot ghee or oil. Fry for approximately 1–2 minutes per side, turning once, until the egg coating is fully set and golden. The egg layer cooks quickly, so watch carefully to avoid over-browning. Remove with a slotted spoon or tongs, drain briefly on paper towel, and serve immediately while hot and crisp.