Methi And Eggs

Get the Methi (Fenugreek) out.

Cut off the roots of the Methi (Fenugreek) & discard of them.

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.

Once rinsed, place into a bowl & set aside.

Peel & chop the onion.

Dice tomato & set aside.

Peel & cut the garlic cloves in halves.

Crack the eggs into a bowl.

Beat well with a fork or a whisk & set aside.

Heat oil in a pot on medium heat & add in the onions, garlic, dried chilies, curry leaves & jeera (cumin) seeds.

Mix & simmer until onions are translucent.

Thereafter, add in the diced tomato.

Mix & allow the tomatoes to cook for 5 minutes until melted.

Once the tomatoes have cooked, add in the Methi (Fenugreek) & salt to taste.

Mix well & allow to cook for 5 minutes.

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.

After 5 minutes, the Methi (Fenugreek) should be wilted.

Pour in the beaten eggs.

Give it a stir every now & again – like you would for scrambled eggs.

Remove from heat once the eggs are cooked.

Plate & serve.

This Methi And Eggs is best served with soft white bread or rotis.