Egg Methi Bhurji Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds and chopped onions. Saute until onions turn golden brown.
• STEP 2.Add ginger-garlic paste and saute for a minute. Then, add chopped tomatoes and cook until they become soft.
• STEP 3.Add turmeric powder, red chili powder, and salt. Mix well and cook for a minute.
• STEP 4.Add chopped fenugreek leaves and cook until they wilt.
• STEP 5.Beat the eggs in a bowl and pour them into the pan. Stir well and cook until the eggs are fully cooked.
• STEP 6.Garnish with coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to wash the fenugreek leaves thoroughly to remove any dirt or impurities.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a variation, you can add other vegetables like bell peppers or peas to the dish.

Storage and Serving

• Egg Methi Bhurji can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat it in a pan or microwave before serving.
• Serve it hot with roti, paratha, or rice for a delicious and satisfying meal.