Green chillies 2
Methi leaves(Menthaku/Fenugreek leaves) (1/2 bunch)
Red chilli pwdr - 2 tsp
Salt- as per taste
Ginger garlic paste 1 tsp
Dhaniya pwdr - 1tsp
Oil 3 tbsp
Mustard seeds - 1/2 tsp
Turmeric 1/2 tsp
Cilantro washed and chopped
Take a non-stick pan and add oil. Once the oil is hot enough, dash in jeera and mustard seeds.
Add finely chopped onions and chillies. Add ginger garlic paste and fry for a minute till onions are cooked.
Add turmeric, methi leaves and ghee. Adding a tsp of ghee really brings a good taste to the curry.
Once the methi is fried add chopped tomatoes.
Add salt and mix it well. Close the lid and let it cook for 5-6 minutes on medium -low flame.
Check in between and mix it well so it doesn't get over burned.
Once the tomatoes are cooked , open the lid and let it fry for few more minutes till the water is evaporated.
If you are a vegan, go to the last but one step directly :)
Then add 4 eggs as shown in picture on 4 sides on pan but do not mix it.
After 2 minutes, turn each egg upside down. Make sure the yolk doesn't break.
Let the egg cook properly.
Add dhaniya powder to it and mix the curry.
Garnish with cilantro and enjoy with Rice/Roti/Puri.