METHI AND EGGS

 

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This Indian Recipe Serves 2

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Methi And Eggs is mostly prepared in many Indian homes of South Africa. Methi is the Indian term for Fenugreek.

Besides the use of Methi (Fenugreek) prepared with eggs, it can be also cooked on it’s own or with other variants such as mince or potatoes.

This recipe is super quick and easy, and makes a great meal for lunch or supper – even breakfast! This meal is also packed with loads of benefits & nutrients.

 

Methi And Eggs Ingredients:

• 12 bunches methi (fenugreek)
• 2 tablespoons vegetable oil
• 4 eggs
• 1 onion
• ¼ teaspoon jeera (cumin) seeds
• salt to taste
• 1 sprig curry leaves
• 1 tomato
• 2 garlic cloves
• 3 dried chilies

Method:

1. 1. Get the Methi (Fenugreek) out.
   2. 
   3. Cut off the roots of the Methi (Fenugreek) & discard of them.
   4. 
   5. 
   6. Thoroughly rinse the Methi (Fenugreek) – it’s easier to rinse them in a colander under running water whilst tossing them around with your hand as this will ensure all the sand is washed out properly.
   7. 
   8. Once rinsed, place into a bowl & set aside.
   9. 
   10. 
   11. Peel & chop the onion.
   12. 
   13. Dice tomato & set aside.
   14. 
   15. Peel & cut the garlic cloves in halves.
   16. 
   17. Crack the eggs into a bowl.
   18. 
   19. Beat well with a fork or a whisk & set aside.
   20. 
   21. Heat oil in a pot on medium heat & add in the onions, garlic, dried chilies, curry leaves & jeera (cumin) seeds.
   22. 
   23. Mix & simmer until onions are translucent.
   24. 
   25. Thereafter, add in the diced tomato.
   26. 
   27. Mix & allow the tomatoes to cook for 5 minutes until melted.
   28. 
   29. Once the tomatoes have cooked, add in the Methi (Fenugreek) & salt to taste.
   30. 
   31. Mix well & allow to cook for 5 minutes.
   32. 
   33. If you prefer the bitterness of the Methi (Feugreek) then cover with a lid & allow it to cook. I however do not add the lid on for the cooking process as I’m not much of a fan of the bitterness & I find that when there is no lid on, the bitterness escapes with the steam. There will still be a hint of the bitterness but it isn’t overwhelming.
   34. 
   35. After 5 minutes, the Methi (Fenugreek) should be wilted.
   36. 
   37. Pour in the beaten eggs.
   38. 
   39. Give it a stir every now & again – like you would for scrambled eggs.
   40. 
   41. Remove from heat once the eggs are cooked.
   42. 
   43. Plate & serve.
   44. 
   45. 
   46. This Methi And Eggs is best served with soft white bread or rotis.
   47. 
   48.