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Ingredients

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Description

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Our neighbor Jay grew up eating Katuk at home in Kerala. Here’s his grandma’s recipe—now in taco form, blending South Indian greens with a tortilla twist.

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Instructions

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1. Sauté garlic and onions with a little salt in oil until softened.
2. Add chili if using and cook for another minute.
3. Add katuk leaves and sauté for about 5 minutes until wilted and tender.
4. In a bowl, whisk eggs with a pinch of salt.
5. Pour egg mixture over katuk and let it sit undisturbed for 1–2 minutes, then gently mix and scramble.
6. Lightly heat tortillas in an oiled pan or directly over flame until warm.
7. Serve scrambled katuk eggs in tortillas and enjoy!

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Nutrition per Serving

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