Wednesday, 1 January 2020

Parsi Recipe - Methi par Eedu, Eggs with Fenugreek


Hello.
Wishing all my readers and recipe lovers a very happy and prosperous 2020. May it be a healthy one filled with good wholesome food. Cooking with love for your family be your priority and may you cherish each meal moment with them.

Methi par eedu


Today was the first day of 2020. And I wished to pack my husband tiffin with something easy and freshly cooked. This recipe of Bhajji per eedu took 20 minutes to prepare. I got it done while he was reading his morning paper over a cup of tea.

Methi par eedu


Actually, the combination of vegetables with protein is the best option in a Parsi household. I used small methi (fenugreek). It is slightly bitter but very nutritious.

For Methi Par Eeda Recipe with two eggs

Ingredients 


2 cups Fenugreek (washed and cut)
2 eggs
1 bunch spring onions
1 tbsp oil
2 tomatoes
1 chopped green chilly
1/2 tsp ginger - garlic paste
1 tsp red chili powder
1/2  tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp white vinegar
A small piece of jaggery
1 tsp chopped coriander leaves
Salt to taste




Method


1 Wash and finely chop the methi leaves. Chop spring onions and tomatoes too.

2. Heat oil in a deep non-stick pan. Add onion bulbs and sauté till pinkish in color.  Add chopped chilies and ginger garlic paste. Stir for another  30 seconds.

3. Now add the methi leaves and spring onion greens and stir on low flame for 2 to 3 minutes

4. Now add the chopped tomato, salt, chili powder, cumin powder, and coriander powder, mix and cook for 1-2 minutes.

5  The fenugreek and tomatoes will leave the water and cook in itself. Cover and cook, it will take lesser time.

6  Gradually add the vinegar and jaggery and mix it well. Cover and cook on low heat till water dries 



7. Now transfer the mixture into a flat non-stick pan and it spread evenly. Place the pan on heat.

8. Break the eggs, one by one. See that the yolks don't split. Keep some distance between the two eggs

9. Place a lid on the pan. And add a little water on top of the lid.  Cover and cook 3-4 minutes.

10. Open the lid, sprinkle salt and chopped coriander leaves.

11. Cut a slice with the egg. Serve with hot chappatis and ketchup.



Note


If you feel the methi is burning at the bottom, add a little water before topping it with eggs

You can beat the eggs and add the layer of beaten eggs as an option. This gives a more even finish.

Add a tablespoon of ketchup while cooking the fenugreek leaves if you enjoy a sweet taste to your dish.

You can also check wafer par eedu recipe here

13 comments:

  1. This looks yummy and easy ...I will try this for kids as they will sure going to love this

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  2. I'm always looking for egg recipes other than omllette. This one looks interesting and am sure tastes yummy too. Will surely try it.

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  3. So I'm going to try this recipe for sure this Sunday. Easy healthy and delicious

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  4. The combination of fenugreek and egg sounds yum. There is greens in plate with egg a wholesome dish with roti. Awesome.

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  5. Since we are vegetarians, so I'm not sure how it would taste, but it looks power packed dish for eggitarians !

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  6. I never imagined about the recipe goes with fenugreek and egg. I must say this is a super healthy dish.

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  7. This looks so easy and quick. I am going to try this soon. Thanks for sharing this recipe.

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  8. This looks so delicious and the main thing is it is easy to prepare .. Will try this recipe.

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  9. Your all dishes aee so good, except egg I will definitely try this recipe in winter

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  10. This looks yum. My husband doesn't eat egg yolk, so would adding only egg white give the same flavor and texture?

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  11. This looks so yummy. I have tried tameta par eedu but this one is new for me. I'll try preparing this one too.

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  12. Such a yummy recipe this is. I am very fond of eggs and this is a new recipe for me to try out.

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  13. I have never had this specialty, would love to try it out someday. Methi and Eggs a delicious combination and so easy to make too. Thanks for sharing.

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