Egg Burji with Methi Leaves

Methi Leaves Egg Burji / Menthya Soppu/ Fenugreek leaves

Tiny Methi leaves though slightly taste bitter, have medicinal properties. Available almost all through the year. These leaves taste good with the egg. Can be served with chapattis or carried in the lunch box conveniently.

You need

3 eggs beaten well

2 handful methi leaves, washed and drained

1 big onion minced

2 green chilies minced

½ tsp jeera powder

1 big tomato chopped fine/pureed (optional)

1 sprig curry leaves chopped fine

Salt to taste

1 tbsp oil

·     Pluck only methi leaves, wash, drain and keep aside. (You may chop them finely, but burji may taste slightly bitter).

·     Heat a nonstick or thick bottomed pan, add oil.

·     When oil is hot add green chilies and curry leaves, fry for a minute.

·      Add onions and fry two minutes, add methi leaves, mix well and close the lid and cook for about five minutes.

·     When the leaves are almost cooked, add tomato and fry till the tomato is cooked. Add salt and jeera powder, mix well. Check the taste.

·     Add eggs and mix well in high flame. Keep stirring for a minute or 2 till the eggs thicken and coat everything well.

·     Lower the heat, close the lid and cook for two minutes.

·     Put off the stove and let the eggs cook for 2-3 minutes on its own. Mix well.

·     Mix well and serve with chapathi or rice.