Bhaji Par Eeda

Method

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.

Ingredients

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