Recipe: Bhaji Par Eeda


  • 2 onions, julienned
  • Salt, to taste
  • 2 eggs
  • 1 bunch methi, chopped
  • 1/2 Tbsp ghee
  • A pinch of turmeric and chilli powder
  • 1 green chilli, chopped
  • 1 tsp ginger garlic paste

Procedure :

  • Soak the methi in some salt water to draw out the bitterness and leave for twenty minutes or more.
  • In the meantime, heat the ghee in a saucepan and add onions, cooking until they turn a pale brown colour.
  • Throw in everything but the eggs and the methi, stirring and cooking on low heat for five minutes.
  • Then add the methi (having first squeezed the bitter juice out) evenly in the pan, cooking for a minute or so.
  • Make nests in the mixture and break the eggs over them. Season with salt and cover, cooking on low heat until eggs are set.

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