Methi egg fry

Doctor had adviced me to be on a high fiber food these days. So I try to use as much greens as possible in my cooking. I buy any green vegetable in the grocery stores.

I wanted to use the methi sitting in my freezer. I had tried some dishes last week with methi(I will post them soon), then I got this recipe and I just loved the way it came out.

Ingredients:
4 Eggs
1/4 cup onion
1/4 tea spn chopped garlic
1/4 tea spn chopped ginger
2-3 green chillies
1/2 cup methi(fenugreek) leaves (1 slab of frozen methi)
Oil
Salt

Method:
Make a paste of ginger, garlic and green chillies.
Heat oil and fry finely chopped onion till they turn slightly brownish. Add the paste and fry for sometime. Add chopped methi leaves and fry for 5 mins.
Break the eggs on methi mixture, add salt and mix them till the eggs are completely done.
Serve with rice or chapathi.

Serves : 2
Preparation time : 15min

19 thoughts on “Methi egg fry”

  1. After reading the recipe,I am wondering as to how it never occured to me that we could add greens to egg to make it more nutritious!Thanks for enlightening me.

  2. Sumitha, you are welcome :).
    Manisha, No such news dear. It was just because of some minor health problem :).

  3. Hey,

    Surprised to note that someone can hate the fresh crunchy lettuce!!!… I love greens salad with thousand island dressing or on any burger or as it is…:)

  4. Hi Shilpa
    There are 2 types of methi leaves one are the tiny leaves and the other are the larger ones. Which one would you suggest to use.Thanks

  5. Neville, it is the smaller leaves. I am not aware of big methi leaves, I have seen only the smaller ones so far.

  6. Shilpa
    Thanks for your prompt response. The smaller methi leaves are grown in sand and are available in Bombay for around Rs.1 for 16 to 20 small bundles. I now live in Canada and here we get only the larger leaves which is quite a big bundle for about $1.25 a bunch.The smaller bundles have a more intense flavour.

  7. This is a Parsi dish – they call it Methi per Eedu… Parsis are very fond of eggs so they also have salli per eedu and aloo per eedu!!! The small methi leaves are normally used. My mom loves this.

  8. Hi Shilpa

    Like you, I never liked lettuce much until I tried this 3-minute dish.

    Chop or finely shred, freshly washed lettuce.

    In a kadai, fry some finely chopped onions in very little oil or butter, when begiining to get golden, add frozen green peas, salt, a little sugar and fry some more. Lastly, add the lettuce and stir for a minute or until it wilts !!!

    Viola !!! Nice and healthy too !!

  9. Hello Shilpa! Writing to you for the 1st time..lovely blog! You can try a Marathi variation “the zunka”..Instead of eggs, you can add 1 tbsps of roasted besan(chane pith) almost when methi is done (no water! keep stirring in between and on low fire). keep gas on for only 5 mins after and your side dish for chaptis is ready! Only remember to use lots of garlic..!that is a must.

  10. Hi Shilpa,
    How did you freeze the methi leaves? Raw or cooked? I would love to know because we aren’t able to get them all the time here! Thanks

    Shilpa: Rangoli, I din’t freeze them. I bought frozen methi from Indian store. It is a brand called Deep.

  11. hi Shilpa,

    Tried this and it came out sooooo good,turned a ordinary meal to a very yummy and hearty one……..mann bhar gaya!! Thanx.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.