Egg methi bhurji is a delicious dish that can be enjoyed for breakfast or as a side with some rice and curry!
Methi (Fenugreek) is widely used as a herb or spice in the Indian cuisine.
Given its very distinctive and slightly bitter taste, fenugreek may not be a popular spice in world cuisines but therapeutically, its properties are unquestioned; both the seed as well as its green leaves are highly valued pharmaceutically as it is a rich source of phytonutrients such as thiamin, folic acid, riboflavin, niacin, vitamins A, B6, and C, with the leaves boasting of Vitamin K; it also contains various minerals such as copper, potassium, calcium, iron, selenium, zinc and manganese. ( Source- The Hindu)
So coming to today’s recipe, It’s like a normal egg bhurji preparation (scrambled eggs sauteed with onions, tomatoes, and spices) but with the addition of fenugreek leaves. The combination of fenugreek with eggs is not only healthy but equally delicious as well. It is a very simple recipe, the only time-consuming part would be cleaning the fenugreek leaves I’d say. For a vegetarian/vegan version, you can use paneer or tofu.
This post is special to me, cause this is the first time we attempted to grow fenugreek at home. We do not get these leaves here at all, and that’s what prompted us to try growing our own at home.
So we soaked some fenugreek seeds in water overnight, and the next day we planted them, within a couple of days few sprouts were visible, and we finally harvested them after about 3 weeks. I shall be growing my next batch soon, and intend doing a detailed post on how to grow fenugreek at home, In case you want to give it a go as well, which I highly recommend.
- Step by step instructions to make Egg methi bhurji
- HOW TO MAKE EGG METHI BHURJI?
- Egg Methi Bhurji (Scrambled Eggs With Fenugreek)
Step by step instructions to make Egg methi bhurji
1.Clean, wash and chop the methi leaves very finely.
2.Heat oil in a non stick pan, add chopped onions and saute until translucent.
3.Add chopped tomatoes, cook on medium heat until they are mushy.
4.Add the chopped methi leaves, salt, and sugar. Mix well
5.Let this cook until all the water evaporates from the methi and onion tomato mixture.
6.Add the eggs, and scramble it. Serve hot with bread/ toasted bread/chapati.
HOW TO MAKE EGG METHI BHURJI?
Egg Methi Bhurji (Scrambled Eggs With Fenugreek)
Ingredients1x2x3x
- 3 cups of methi fenugreek leaves, (I used only 1 & 1/2 cup since that was all I had)
- 1 large red onion finely chopped, about 1 Cup
- 1 medium tomato
- 2 green chillies slit lengthwise
- 2 large eggs
- 1/2 tsp sugar
- 1 tbsp oil
- Salt to taste
Instructions
- Clean, wash and chop the methi leaves very finely.
- Heat oil in a non stick pan, add chopped onions and saute until translucent.
- Add chopped tomatoes, cook on medium heat until they are mushy.
- Add the chopped methi leaves, salt, and sugar. Mix well
- Let this cook until all the water evaporates from the methi and onion tomato mixture.
- Add the eggs, and scramble it. Serve hot with bread/ toasted bread/chapati.
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Regards,
Freda
Egg Methi Bhurji (Scrambled Eggs With Fenugreek)
Ingredients
- 3 cups of methi fenugreek leaves, (I used only 1 & 1/2 cup since that was all I had)
- 1 large red onion finely chopped, about 1 Cup
- 1 medium tomato
- 2 green chillies slit lengthwise
- 2 large eggs
- 1/2 tsp sugar
- 1 tbsp oil
- Salt to taste
Instructions
- Clean, wash and chop the methi leaves very finely.
- Heat oil in a non stick pan, add chopped onions and saute until translucent.
- Add chopped tomatoes, cook on medium heat until they are mushy.
- Add the chopped methi leaves, salt, and sugar. Mix well
- Let this cook until all the water evaporates from the methi and onion tomato mixture.
- Add the eggs, and scramble it. Serve hot with bread/ toasted bread/chapati.
Pumpkin pie is a conventional holiday dessert that is often served during Fall , for thanksgiving in the Unites States and Canada.This custard-y pumpkin goodness, with the warmth of aromatic spices like cinnamon, cloves and nutmeg is perfect for any occasion !!!
So this is the first time I ever tried my hands on making a pumpkin pie and I had to share it with you lovely readers! I’ve been in the United States for about 2 years now, last year I missed Halloween & Thanksgiving as we had to visit India, since we wanted to celebrate our son Ethan’s first birthday with family and friends. So this year, I definitely wanted to make this holiday dessert! To make it a little lighter, I decided to make a crust-less pie, and instead of baking a traditional 9 inch pie, I baked them in silicone cupcake liners ! Oh yes! it’s been a while since I’ve made something with my muffin pan ! Aren’t these cute? These were really delicious, I loved the delicate texture too !
Recipe slightly adapted from Crustless Libby’s famous pumpkin pie
Ingredients:
Nonstick cooking spray
1/2 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon salt
1 & 1/2 teaspoon pumpkin pie spice mix
2 large eggs
1 can (15 oz.) Libby’s 100% pure pumpkin
1 can (12 fl. oz.) Evaporated milk
Whipped cream, (optional)
Preparation:
1.Preheat oven to 350 °F (180 °C).Line a muffin pans with silicone liner. Spray each liner with cooking spray.
- In a mixing bowl, beat the eggs to incorporate the yolks with the whites, add the pumpkin puree , mix well. Next add the sugar, spices and salt. Mix well. Finally, add the evaporated milk and mix well to form a smooth lump free batter.
3.Pour the pumpkin pie filling into each silicone cupcake liner almost to the top. ( You will have excess pie filling, I baked the remaining in a 4 and 1/2 inch spring form pan, base covered with aluminum foil, to avoid any spillage).
4.Bake at 350 °F (180 °C) for 30 minutes until set, the one in the pan took me about 40 minutes
5.Cool on a wire rack for about 1 hour, Serve immediately or refrigerate . Enjoy with some whipped cream topping.
Thanks for visiting! Have a lovely week ahead!
Much love,
Freda
