Methi Anda Bhurji – Maharashtrian Cuisine

This dish is a variant of scrambled eggs. It is cooked with onions, spices and some greens. Adding greens increase its nutritional value. It was simple and easy and hence gave it a quick try. It came out well and tasted fine for a spicy evening snack.

Check some more recipes like 

Capsicum masala curry

Soya Aloo kurma

Kakdi ki Sabzi

Prep  time	Cooking time	Serves
15 mins	20 mins	4 persons

 Recipe Type: Side dish

Cuisine:  Indian

Ingredients Eggs – 4 no’s Methi leaves – 2 cups Oil -1 tbsp. Mustard seeds – ½ tsp Onions – 3 medium Green chillies -2 no’s Tomatoes – 2 no’s  Red chilli powder – ½ tsp Turmeric powder – pinch Pepper powder Garam  powder – ½ tsp Garam masala – ¼ tsp Salt – to taste

 

Method

1. Finely chop onions, green chillies and methi / fenugreek leaves. Break all the eggs and whisk it ready.

2. Heat oil in a pan, fry onions for 2-3 minutes or till translucent. Once the onion turns translucent add chopped tomatoes. Let the tomatoes cook completely and almost dry. Let them cook together until all the moisture is evaporated and well done.

3. Add cleaned methi leaves mix well, fry for 3-4 minutes.Now add turmeric power, salt, red chilli powder, pepper powder mix well and keep the stove on medium flame and fry for 1-2 minutes.

4. Pour over the beaten eggs into the methi mixture containing the curry and cover with a lid. Keep on a medium flame for 4 minutes. The egg mixture will gently rise due to the heat.

5. Now gently check the soft (due to beaten eggs) curry over and leave for another 4 minutes until the eggs and curry are well cooked.

6. Keep stirring the eggs until they are scrambled well. Switch off the heat once they are cooked well.

7. When done, take out the curry into the serving dish and garnish with coriander leaves

 

Serving suggestions

Breads

Rotis

Notes

Break the eggs and add to a bowl. Whisk the eggs well with little salt, pepper pd and set aside.