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.
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.
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
