Methi, also known as Fenugreek herbs, it may have a slightly bitter taste that not everyone appreciates. However, we absolutely love it! This versatile herb can be incorporated into various dishes, from scrambled eggs to dhal, chicken curry, potatoes, and even mince. Its unique flavour has the power to transform any recipe.
While there isn’t a specific recipe for this scrambled eggs with methi dish, I understand that you might be interested in precise measurements. So, I made sure to track everything I added to create this flavourful dish.
Before we dive into the recipe, here’s an essential tip: Cleaning methi is crucial. These delicate herbs often contain sand and stones, so it’s important to be thorough when washing them.
Let’s gather the ingredients:
INGREDIENTS
- 6 bunches of Methi (Fenugreek Herbs)
- 6 beaten Eggs
- 1 Shallot, sliced
- 1 Tomato
- 1 Green Chilli
- 1/2 teaspoon Cumin Seeds
- 1 teaspoon Masala
- Salt, to taste
- Coriander, for garnish
Now, let’s proceed with the method:
METHOD
- Start by cleaning the methi thoroughly, ensuring all dirt and impurities are removed.
- Beat the eggs in a bowl and set them aside.
- In a pan, fry the sliced onions, green chilli, and cumin seeds until fragrant.
- Add the masala and tomatoes to the pan, allowing them to cook until softened.
- Introduce the methi to the pan, allowing it to wilt and blend with the other ingredients.
- Pour in the beaten eggs and cook over low heat, stirring gently until the eggs are fully cooked.
- Season with salt according to your taste preferences.
- Once cooked, garnish the dish with fresh coriander.
Serve this dish Methi and Eggs creation with a side of fresh buttered bread, enhancing the overall experience.