Fenugreek Eggs

Fenugreek Eggs Parsi style

Fenugreek is known to lower blood sugar levels in diabetics. In fact everytime I make this dish, I feel better the next day!

Recipe Fenugreek Eggs (Parsi Methi per Edu)

Ingredients

2 cups fresh Methi (fenugreek) leaves

1 cup fresh Kothmir (Coriander / Cilantro) leaves

2 spring onions

2 shallots

2 garlic cloves

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp chili powder

2 tomatoes

6 eggs

2 tbsp oil

Method

Saute in hot oil all of above ingredients except eggs for 20 minutes till the water is evaporated and oil seperates. 

Crack the eggs on top with some water and cover to steam. Add very little water if needed to steam eggs. When steamed to perfection, remove very gently with a large flat spatula and serve immediately.

Cook till eggs are to desired wellness. Some like them runny, some like them hard cooked.

Tip: Make the base ahead and keep. Later in a non-stick pan reheat and break the eggs. Steam cook the eggs for serving hot.

Serve hot with Rotli or Naan.

 Parsi Gujarati – Methi per Edu.

Fenugreek and Shallots
Fresh Fenugreek and Shallots
Coriander (Kothmir) and Spring Onions
Coriander (Kothmir) and Spring Onions
Methi per edu steamed
Methi per edu steamed
Fenugreek Eggs (Parsi Methi per Edu)
Fenugreek Eggs (Parsi Methi per Edu)

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From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks    

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