“Egg Methi Masala” ... winter brings in its own plethora of tasty greens and veggies that are apt to be consumed during that season … in the long list, methi leaves stand out prominently and though they are slightly bitter in taste, when cooked properly, be it Veg. or Non.Veg dishes they impart their own taste to dishes turning them that much more tastier … eggs are considered to be a complete meal by themselves that balance all nutrients and if you love them like me, then this one is for you, try it and serve it with Bombay Pav for best in taste … Yummilicious …
** I can really go on and on writing reams on the benefits of eggs and in my home we always keep them in stock as its not only filled with all required nutrients but is a quick fix meal when in hurry. There are plenty of dishes that are both easy to prepare as well as those that may need some preparations, either way prepared they always bring a smile on face and content to heart on relishing the same.
** Those that enjoy a meal of eggs are sure to know about its benefits, if not you can always search on net or you can also browse through my blog for more choice of recipes as I have shared them in plenty. I am sharing a common link to them all at the bottom of this recipe for easy access, do browse through them in leisure and try that which appeals to you and your family, I assure they are all tasty.
** Here is my own simple recipe for “Egg Methi Masala” … my style …
** Ingredients :
Eggs/ Andey/ Motto : 4-6 fresh ones depending upon your requirement.
Methi/ Fenugreek Leaves : 2 cups (packed)
Onion/ Kanda/ Piyavu : 5 large sized.
Coconut Milk/ Nariyal Doodh : 200 ml.
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
Coriander leaves/ Dhania/ Kottambari Pallo : 1-2 tblsp finely chopped.
Oil/ Tel/ Tela : 3-4 tblsp
Ghee/ Toop : 2 tblsp
Loni/ Butter : 1-2 tblsp
Salt/ Namak/ Meeta : to taste
** To be made into paste 1 :
Garlic/ Losun/ Lehsun : 8-10
Ginger/ Alle’/ Adrak : 1.5 inches
** To be made into paste 2 :
Tomato : 2 medium sized.
** Masala to be Ground :
Coconut/ Nariyal/ Soyi : 3 cups freshly grated.
Malwani Masala Powder : 3-4 tblsp
Kashmiri Red Chilly Powder : 2-3 tsp
Goda Masala Powder : 1 tsp
OR
Garam Masala Powder : 1 tsp
Haldi/ Turmeric Powder : ½ tsp
Tamarind/ Chinchama/ Imly : a small marble sized or 1 tsp paste
** Hard boil the eggs, shell them and then give a few slight insertion marks with knife carefully and keep them intact aside ready.
** Clean, wash and chop fresh methi leaves. You can apply a little bit of salt all over and let rest for 5 minutes if desired, after which squeeze out the water, rinse again, drain off excess water and keep them ready.
** Note : I use fresh, washed and chopped methi leaves as it is without salt application for all my dishes. In my opinion the nutrients are lost when squeezing out salt water, which I avoid. However, you may chose any way you prefer.
** Peel off the outer skin of the onions. Now chop 2 onions into fine pieces, 2 onions thinly sliced lengthwise and 1 onion cut into medium sized pieces. Keep all the differently cut onions separately ready aside.
** In a mixer grinder add ginger, garlic, handful of onions cut into small pieces and grind to a fine paste with little bit of water. Keep it aside ready.
** Cut tomato into small pieces and add into mixer grinder. Grind to a smooth paste without adding water. Keep it aside ready.
** In mixer grinder add coconut gratings, malwani malasa powder, kashmiri red chilly powder, goda masala powder, haldi powder, tamarind and grind to a fine paste with minimum amount of water, remove and keep it aside ready.
** Note : I add a little bit of tamarind while grinding masala even if adding tomato puree as most of the times the ones available in Mumbai are not tart enough in taste to impart proper balance in taste to dishes, you may chose either way.
** I have used store bought coconut milk for this recipe. However, you can prepare coconut milk at home too if you have the time or the same in not available. Sharing link to preparation method at the bottom of this recipe.
** In a thick bottomed kadai/ pan heat oil and ghee together on medium heat, when hot add the prepared hard boiled eggs and toss for 1-2 minutes, remove and keep them aside. Now add finely chopped onions with a pinch of salt and fry until it turns brown in color. Immediately add the onions cut into medium sized pieces and the ones sliced thinly along with ground ginger- garlic- onion paste and continue frying all together on minimum heat for a few minutes or till the rawness of paste has gone.
** Add in the fresh curry leaves and continue to fry for another minute or so then add prepared and kept methi leaves. Mix them all together well and fry on high heat for about 2-3 minutes, as this helps in sealing the nutrient contents of the leaves intact. Lower the heat to minimum, cover and cook for another 5-7 minutes without adding water till cooked and done. If absolutely necessary you can sprinkle some water.
** Add ground masala and fry well for about 2-3 minutes. Then add 2 cups of water, salt to taste and bring to boil stirring often on medium heat. When you see bubbles appearing on surface, lower the heat add tomato paste/ puree and let cook thoroughly say for about 5- 10 minutes. Add fried hard boiled eggs, coconut milk, mix well, add more water if required only (this is a thick textured curry) then cook for another 5-10 minutes on low to medium heat till you see bubbles appearing on surface.
** Note : If adding fresh homemade coconut milk then first add the thin coconut milk instead of water, let cook, then add the thick coconut milk with hard boiled eggs. Again, do not overcook or cook on high heat once you have added the coconut milk to the curry as there are chances that it may curdle and spoil the whole dish, so be careful and keep the heat low and avoid stirring vigorously, just keep mixing gently.
** Lastly garnish the egg curry with fresh finely chopped coriander leaves. When the curry is done, remove from fire, add the butter on top, do not mix, just cover the kadai with a tight lid and let rest aside for about 10-15 minutes for the flavors to be infused well within. If the curry turns out too thick on resting add a little bit of hot water, mix well just before serving. If desired you can add a few fried cashew nut pieces too.
** “Egg Methi Masala” is done and ready to be served. Tastes best served hot with roti/ paratha/ fried rice/ pulav/ bread etc. I served it with Bombay Pav/ Bread as shown in picture as my husband loves these bread chunks dunked in Non. Veg curries and it was indeed excellent. But I must mention that I had stored some gravy in fridge to be served with panpolo (neer dosa) for breakfast next day and it was also fantastic combination. Do try these options they taste wonderful and children do love them.
** There are plenty of “Egg” recipes shared in the Blog to which I am sharing a common link below, you may browse through in leisure and try them out as and when possible, they are all tried and tested in my kitchen and taste wonderful ……
** For the “Method of preparing Coconut Milk”, check out the link shared below ….
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