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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Zamali Fenugreek Eggs, a variation to a regular egg burji. Serve hot with naan or paratha. Ingredients:
1 kg fenugreek leaves (methi) |
1 teaspoon turmeric powder (haldi) |
2 tablespoons oil |
2 teaspoons chopped garlic (lehsun) |
2 green chilies |
1 teaspoon cumin seed (jeera) |
1/2 cup chopped onion |
2 teaspoons chili powder |
salt |
4 eggs |
Directions:
1. Wash, drain and chopped the fenugreek leaves, put the leaves in a bowl add enough water, l/2 tsp turmeric powder, mix well and keep aside.
2. Heat the oil in kadhai, add the garlic, whole green chillies, cumin seeds and onion and saute till the onions turn translucent.
3. Add the chilli powder, reaming turmeric powder and salt, mix well and cook on a medium flame for 2 minutes.
4. Drain the fenugreek leaves and add to kadhai, mix well and cook for 3 minutes on a medium flame.
5. Add the eggs, mix well, cover it and cook on a slow flame till the eggs are cooked.
6. Serve hot and garnish with green coriander.
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