Spicy Methi Egg Curry Served With Kori Rotti (Store purchased) ...... An Aromatic and Delicious Egg Curry with added goodness of Fresh Methi / Fenugreek Leaves And Fresh Green Peas ...... Simply Yumz ....
This recipe is exclusively my very own. I have not followed any particular recipe but just went about preparing the same with whatever I felt like adding and got a lovely dish in return. I know you would like me to mention here that the addition of methi / fenugreek leaves is optional, you may leave it out if you do not like it. But wait a minute, then the whole curry changes and will end up like a few other curries. So I suggest you add in those bitter leaves and for a change enjoy that slight tinge of bitterness in the curry. Remember they are very good for health. If you include this leaves in the early stages of life of your children, you will cultivate that habit in them of enjoying all types of food. The onus lies on us to introduce younger generations to healthy habits. Winter season marks the abundance availability of these leaves, so go ahead and make the most of these bitter leaves, they are not as bitter as you may think after all. Correctly prepared they can give you an awesome dish that will be enjoyed by one and all.
** Pick up only the fresh Methi / Fenugreek leaves, discard the stem portion. Chop and wash in plenty of water the methi / fenugreek leaves. Squeeze out all of the water well. Keep this ready aside in a colander. You will need about 1 cup of the leaves.
** Shell the green peas from pods, wash them in plenty of water. You will need about 1 cup of green peas. Put the green peas in a microwave safe dish with 2 tblsp of water, mix well and cook on high for 2 mins. Remove and keep aside ready. If not using microwave, just put them in a vessel with ½ cup water and cook till done. You may use any method you prefer.
** Hard boil 4 eggs, shell them and keep them ready aside.
** Soak in half a cup of hot milk for 15 minutes ….. 20-25 cashew nuts, 1 tsp cus cus, 1 tblsp of almond (badam) powder or 6-8 soaked and peeled, whichever is available along with a pinch of kesar / saffron.
Masala to be ground : Grind to a fine paste one large onion chopped, ½ inch ginger cut to small pieces, 15-18 garlic cut into small pieces, 2 tblsp of kashmiri red chilly powder, 1 tblsp of Coriander powder, 1 tsp jeera powder, ½ tsp fennel powder, 1/2 tsp garam masala powder, ½ cup of freshly grated coconut, a small marble sized tamarind along with the soaked cashew nut – cus cus – almond – kesar. The masala should be ground very fine and smooth paste.
In a thick bottomed kadai add about 3 tblsp of fresh homemade ghee, when the ghee turns hot, lower the heat and add in one finely lengthwise sliced large sized onion. Fry the onion till it turns slightly brownish / translucent.
Now add in the ground masala and fry it on medium heat for 5-7 minutes. Till you see bubbles bursting on the surface of gravy. Keep stirring to avoid the masala getting burnt. If necessary spinkle some water if the masala is too dry. Now add in the methi leaves. Do squeeze out as much water as possible, this reduces the bitterness in the leaves.
Add salt to taste and 1-2 cups of water and mix well. Cook on low heat till the leaves are cooked. They do not take more time, say 5 minutes. Now add in the cooked peas and the boiled eggs and mix well. Add water if the gravy is too thick. Bring to a boil, remove from fire and cover and keep aside for 10-15 minutes. Serve hot with any accompanied dish of your choice.