Egg Methi Bhurji

A specialty scrambled egg preparation from North India with fresh fenugreek leaves (methi). This egg bhurji can be served for breakfast with bread or can be made as a side dish for Rotis or rice.

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Cuisine: Indian Course: Main Serves: 4

Prep Time: 5 Min Cook Time: 20 Min Total Time: 25 min .

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Nutritional Info: Serving Size: 252

Calories: 305 Carbs: 6g. Fat: 26g. Protein: 13g

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Ingredients:

• 2 Tablespoons Oil

• 1 Teaspoon Shah Jeera

• 3 Thinly Sliced Onions

• 1 Cup Chopped Methi Leaves

• 1/2 Teaspoon Turmeric Powder

• 4-5 Green Chilies

• 2 Teaspoons Red Chili Powder

• 2 Teaspoons Coriander Powder

• 1 Teaspoon Jeera Powder

• 1 Teaspoon Biryani Powder

• 1 Tomato

• 2 Teaspoon Salt

• 10 eggs

• 1/2 Teaspoons Garam Masala

• Coriander Leaves

Method:

1. Heat 2 tablespoons of oil and add 1 teaspoon shah jeera, 3 thinly sliced onions. Sauté well.

2. Once the onions are translucent add 1 cup chopped methi leaves. Mix well.

3. Add 1/2 teaspoon turmeric powder, 4-5 green chilies, and sauté well.

4. Add 2 teaspoons red chili powder, 2 teaspoons coriander powder, 1 teaspoon jeera powder, 1 teaspoon biryani powder, and mix all the masala well.

5. Add 1 sliced tomato, add 2 teaspoons salt and let it cook until the tomato gets soft.

6. Now add eggs and gently lift the eggs and mix it. cook for 5 minutes.

7. Once the egg is cooked sprinkle 1/2 teaspoon garam masala. Garnish with coriander leaves and turn off the stove.

Watch the Video for Procedure: