Methi Anda Bhurji

1. 1
   prep

   Prepare the ingredients.

   1.Pick and wash the fenugreek leaves. Discard thick stems and roughly chop the leaves. Set aside.

   2.Crack eggs into a bowl, add a pinch of salt, and whisk well until frothy. Set aside.

   TIPPluck leaves from the stems while fresh — cooked stems can taste too fibrous.
2. 2
   other · ~5 min

   Sauté the aromatics.

   1.Heat oil in a skillet over medium heat.

   2.Add cumin seeds and let them splutter (30 seconds).

   3.Add minced garlic and ginger paste. Sauté until the raw smell disappears (30-45 seconds).

   4.Add chopped onions and green chilies. Cook until onions turn translucent (3-4 minutes).
3. 3
   other · ~6 min

   Cook the tomatoes and methi.

   1.Add chopped tomatoes, turmeric powder, and red chili powder. Mix well.

   2.Cook until tomatoes soften and turn mushy (2-3 minutes).

   3.Add the chopped fenugreek leaves. Sauté until the leaves wilt completely and moisture evaporates (2-3 minutes).

   TIPDon't overcook the methi leaves; they should just wilt and remain bright green for the best flavor.
4. 4
   other · ~4 min

   Scramble the eggs.

   1.Reduce the heat to low.

   2.Pour the whisked eggs over the cooked vegetable mixture.

   3.Let the eggs set slightly for 30 seconds, then use a spatula to gently scramble, breaking them into soft curds.

   4.Cook until the eggs are just set but still moist (2-3 minutes). Do not dry them out.

   TIPLow heat and gentle folding produce soft, custardy curds rather than dry, rubbery eggs.
5. 5
   garnish

   Garnish with coriander leaves and serve hot.

   Turn off the heat immediately once the eggs are cooked. Sprinkle fresh coriander leaves on top and serve directly from the skillet with rotis or toasted bread.

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