Eggs and Turnip-tops

Name: Eggs and Turnip-tops
Ingredients: 6 whole Eggs; 2 pounds Turnip tops (greens), fresh bunches (Can be substituted with mustard greens if unavailable); 2 tbsp Ghee or Butter; 2 whole Onions, medium size; 1 tsp Ground Turmeric; 1 tsp Chili Powder; 1 tsp Ground Ginger (or fresh paste); 2 cloves Garlic cloves, minced; 1 tsp Salt (Adjust to taste); 4 cups Water for boiling

A variation of the classic Anglo-Indian egg curry, substituting spinach with the earthy, robust flavor of turnip greens (turnip-tops). The greens are pureed and cooked with spices before being combined with hard-boiled eggs.

Ingredients

6 whole Eggs
2 pounds Turnip tops (greens), fresh bunches (Can be substituted with mustard greens if unavailable)
2 tbsp Ghee or Butter
2 whole Onions, medium size
1 tsp Ground Turmeric
1 tsp Chili Powder
1 tsp Ground Ginger (or fresh paste)
2 cloves Garlic cloves, minced
1 tsp Salt (Adjust to taste)
4 cups Water for boiling

Instructions

1Place eggs in a pot of cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath to cool, then peel and set aside.
2Thoroughly wash the turnip tops to remove any grit. Remove tough stems and chop the leaves roughly.
3Boil the turnip tops in salted water until very tender (about 15 minutes). Drain thoroughly, pressing out excess water. Mash into a puree using a spoon or blend lightly.
4Slice the onions thinly. Heat the ghee in a pan and fry the onions until golden brown. Add the turmeric, chili powder, ginger, minced garlic, and salt. Stir well for 1-2 minutes until fragrant.
5Add the pureed turnip tops to the spiced onion mixture. Fry together for 5 minutes to meld flavors. Add the peeled hard-boiled eggs (whole or halved) and simmer gently for another 5 minutes until heated through.