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Zezinho
Zezinho
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Monday 30 June 2025 18:18:43 GMT
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Recipe Ingredients: 12 bunches fresh methi leaves (fenugreek), washed and chopped 4-6 eggs 1/2 tsp jeera seeds 2 -3tablespoons oil 1 medium onion, finely sliced 4 green chilies, slit down the middle 4 cloves of garlic, smashed to a paste 2 tomatoes, grated 3/4 tsp turmeric powder 1/2 teaspoon red chili powder Salt to taste Chillies to taste Fresh coriander leaves, chopped (for garnish) Instructions: - Wash and the methi leaves and Set aside. - Heat the oil in a pan over medium heat.. - Add the onions Sauté until translucent and add jeera when the onions turn golden brown. Remove and set aside. - Add the garlic paste and sauté for another 1 minute until the raw smell disappears. - Add turmeric powder and masala, curry leaves and chilli, stir for another minute then add the tomatoes, cook until the tomatoes become soft and the oil starts to separate from the mixture. - Add the chopped methi leaves to the pan. Cook for about 20-25 minutes on a low heat until the methi leaves wilt and blend well with the masala. Stir occasionally. - create gaps in the methi and break in the eggs one at a time, sprinkle on some salt, cover and allow the eggs to cook on a low heat until it reaches your required level of doneness. Top with the crispy fried onions and coriander. Best served with bread or roti #methi #methiandegg
Recipe Ingredients: 12 bunches fresh methi leaves (fenugreek), washed and chopped 4-6 eggs 1/2 tsp jeera seeds 2 -3tablespoons oil 1 medium onion, finely sliced 4 green chilies, slit down the middle 4 cloves of garlic, smashed to a paste 2 tomatoes, grated 3/4 tsp turmeric powder 1/2 teaspoon red chili powder Salt to taste Chillies to taste Fresh coriander leaves, chopped (for garnish) Instructions: - Wash and the methi leaves and Set aside. - Heat the oil in a pan over medium heat.. - Add the onions Sauté until translucent and add jeera when the onions turn golden brown. Remove and set aside. - Add the garlic paste and sauté for another 1 minute until the raw smell disappears. - Add turmeric powder and masala, curry leaves and chilli, stir for another minute then add the tomatoes, cook until the tomatoes become soft and the oil starts to separate from the mixture. - Add the chopped methi leaves to the pan. Cook for about 20-25 minutes on a low heat until the methi leaves wilt and blend well with the masala. Stir occasionally. - create gaps in the methi and break in the eggs one at a time, sprinkle on some salt, cover and allow the eggs to cook on a low heat until it reaches your required level of doneness. Top with the crispy fried onions and coriander. Best served with bread or roti #methi #methiandegg

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