Zamali Fenugreek Eggs
by Chishti
17 Feb 2011
This recipe has been viewed 5772 times
Zamali Fenugreek Eggs, a variation to a regular egg burji. Serve hot with naan or paratha.
Zamali Fenugreek Eggs recipe - How to make Zamali Fenugreek Eggs
Preparation Time: Cooking Time: Total Time:
Makes 2 to 3 servings
1 kg fenugreek (methi) leaves
1 tsp turmeric powder (haldi)
2 tbsp oil
2 tsp chopped garlic (lehsun)
2 green chillies
1 tsp cumin seeds (jeera)
1/2 cup chopped onions
2 tsp chilli powder
salt to taste
4 eggs
For The Garnish
1 tbsp chopped coriander (dhania)
Method
- Method
- Wash, drain and chopped the fenugreek leaves, put the leaves in a bowl add enough water, l/2 tsp turmeric powder, mix well and keep aside.
- Heat the oil in kadhai, add the garlic, whole green chillies, cumin seeds and onion and saute till the onions turn translucent.
- Add the chilli powder, reaming turmeric powder and salt, mix well and cook on a medium flame for 2 minutes.
- Drain the fenugreek leaves and add to kadhai, mix well and cook for 3 minutes on a medium flame.
- Add the eggs, mix well, cover it and cook on a slow flame till the eggs are cooked.
- Serve hot and garnish with coriander.
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