Stir Fried Egg and Crown Daisy (Babori Koni) Recipe

Hello!  I'm back again after enjoying Bhogali Bihu festival.

Today I am going to share a simple stir fried egg and crown daisy recipe.  We call this recipe Babori Koni in Assamese.  Babori Xaak (বাবৰি শাক ) in English is know as garland chrysanthemum,  crown daisy,  chrysanthemum greens, edible chrysanthemum,  chop suey green,  Japanese green etc.

Babori Koni 

Crown Daisy is a leafy aromatic herb with yellow flowers that blooms during winter and it is edible chrysanthemum. The plant's greens are used as leafy vegetable in many Asian cuisines.  In Assamese it is called babori xaak. These leaves are very soft and tender and therefore need less time for cooking. It's young  and fresh greens can be used raw in salads.  I love this green but its not widely available. I got some crown daisy from my sister in law's kitchen garden and decided to make this simple recipe.  It's very tasty and I also like the sweet aroma of this recipe.

Stir Fried Egg and Crown Daisy (Babori Koni) Recipe

📎Course : Side dish 

📎Cuisine : Assamese(Indian)

🔪Preparation Time : 10 minutes

♨Cooking Time : 10 minutes

🕞Total : 20 minutes 

🍴Servings : 2

INGREDIENTS:

• 1 bunch crown daisy,  finely chopped 
• 2 eggs,  beaten 
• 1 onion finely chopped 
• 2 green chillies finely chopped 
•  pinch of turmeric 
•  2 tbsp mustard oil 
• salt to taste 

METHOD:

1. Heat oil in a pan.  Add chopped onions.  Fry till translucent .
2. Add turmeric powder.  
3. Now add chopped crown daisy and chopped green chillies.  
4. Add salt. Mix well. Stir fry for 2-3 minutes.
5. Add beaten eggs. Mix well to combine them together. Stir again for 2-3 minutes.
6. Remove from heat.  Serve hot with steamed rice as a side dish.