I am back with yet another ravishing recipe. This again is a dish which involves the use of fresh methi leaves also called as ‘Menthikora’ in Telugu, ‘Venthiya Keera’ in Tamil, ‘Menthya Soppu’ in Malayalam, and ‘Methi Sag’ in Bengali. The aroma, the slight bitter taste of it is just so delightful when used in combination.
The leaves are used for treating poor liver functions and dyspepsia. It has strong effect on blood lipid levels. Patients suffering from lipid fluctuations benefit hugely from this herb.
The best thing i like about this dish is you can serve it along with rice or roti.
4 boiled eggs, cut into halves
2 onions, chopped
1 tsp ginger-garlic-green chilli paste
1 tomato, chopped
1/4 cup fresh methi leaves, soak in salted water for 10 mts, squeeze
pinch of cumin pwd
2 tsps coriander pwd
3/4 tsp red chilli pwd
pinch of garam masala pwd (cloves, cinnamon, elaichi)
salt to taste
2 tbsps oil
1 Heat half a tbsp of oil in a heavy bottomed vessel, add onions and saute till transparent. Add ginger-garlic-chilli paste and saute for 3 mts. Add methi leaves and saute for 4 mts. Add turmeric pwd, red chilli pwdr, cumin pwd, coriander pwdr and combine.
2 Add chopped tomatoes and saute further for another 4 mts. Add a little less than a cup of water and salt and bring to boil.
3 Add the boiled egg halves and let it cook in this masala for 7-8 mts on medium flame. Reduce flame and cook till you get the desired curry consistency.
4 Add garam masala pwd and combine. Turn off heat and serve hot with rotis or rice.
- If you like the bitter taste you could add the methi leaves directly with without soaking them in salt.
- Also ensure you are adding the same quantity of water as mentioned in the recipe as this decides the consistency of the curry.
Hope you all liked this recipe.. Will be back with something sweet and delicious..