Sautéed Spinach n Chickpea with Quail Eggs

Recipe No:196
This can be served as a side dish to Rice or Chappathi as well as a Warm Salad. The Eggs are completely optional, so whether to use it or not is entirely up to you but, I think the presence of Eggs makes this dish complete.

Ingredients                                             Serves 2

• Oil………………………………..1 Teaspoon
• Shallots sliced……………....2 big
• Garlic sliced………………....1 big
• Dry Red Chilly………………2 crushed
• Spinach………………………..3 Cups (Washed and drained thoroughly)
• Cooked Chickpea………....1/2 cup (Channa)
• Hard Boiled Quail Eggs….4
• Salt to taste

Method of Preparation

1. Heat Oil in a pan on medium heat and fry the Shallots and Garlic till transparent.
2. Add the dry Red Chilly, followed by Spinach and cooked Chickpea.
3. Mix everything together and cover the pan for two minutes or until the Spinach is wilted thoroughly.
4. Open the pan and let the excess Water (if any) evaporate.
5. Add Salt and the cooked Quail Eggs; saute everything together for a minute and serve hot.

Notes:

• Add Salt only at the end or you may add more seeing the amount of Spinach which will reduce considerably.
• If you are a vegetarian, please avoid Eggs. 
• I used baby Spinach in this recipe.
• Quail Eggs are available in most of the stores that sells Asian groceries.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…