Egg methi bhurji ( Scrambled eggs with fenugreek)


Methi ( Fenugreek ) is widely used as a herb or spice in the Indian cuisine.

Given its very distinctive and slightly bitter taste, fenugreek may not be a popular spice in world cuisines but therapeutically, its properties are unquestioned; both the seed as well as its green leaves are highly valued pharmaceutically as it is a rich source of phytonutrients such as thiamin, folic acid, riboflavin, niacin, vitamins A, B6 and C, with the leaves boasting of Vitamin K; it also contains various minerals such as copper, potassium, calcium, iron, selenium, zinc and manganese. ( Source- The Hindu)

So coming to today’s recipe, It’s like a normal egg bhurji preparation ( scrambled eggs sauteed with onions, tomatoes and spices) but with the addition of fenugreek leaves. The combination of fenugreek with eggs is not only healthy, but equally delicious as well. It is a very simple recipe, the only time consuming part would be cleaning the fenugreek leaves I’d say. For a vegetarian version , you can use paneer or tofu .

This post is special to me, cause this is the first time we attempted to grow fenugreek at home. We do not get these leaves here at all , and that’s what prompted us to try growing our own at home. So we soaked some fenugreek seeds in water overnight, and the next day we planted them, within a couple of days few sprouts were visible, and we finally harvested them after about 3 weeks. I shall be growing my next batch soon, and intend doing a detailed post on how to grow fenugreek at home, In case you want to give it a go as well, which I highly recommend.


Recipe courtesy: My mum in law


3Β cups of methi ( fenugreek) leaves, ( I used only 1 & 1/2 cup, since that was all I had)

1 large red onion, finely chopped, about 1 Cup

1 medium tomato

2 green chillies, slit lengthwise

2 large eggs

1/2 teaspoon sugar

1 tablespoon oil

salt to taste


  1. Clean, wash and chop the methi leaves very finely.
  2. Heat oil in a non stick pan, add chopped onions and saute until translucent.
  3. Add chopped tomatoes, cook on medium heat until they are mushy.
  4. Add the chopped methi leaves, salt and sugar. Mix well
  5. Let this cook until all the water evaporates from the methi and onion tomato mixture.
  6. Add the eggs, and scramble it . Serve hot with bread/ toasted bread/chapati.



Have a lovely week ahead ?


Freda πŸ™‚

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  1. Shari says:

    This was such an interesting post for me to read as I looked for fenugreek leaves this last weekend for a recipe I was trying at a local Asian store and could not find them. I am so glad to see what they look like. I wasn’t even sure what I was looking for. I did find seeds though so maybe I could try to grow some, too. I don’t know if they will grow here in Arizona or not.

  2. milliethom says:

    What an interesting post, Freda. Not only do you give us the recipe and method for making this lovely dish, but you also explain how to grow fenugreek. The recipe looks really delicious, and it’s good to know how healthy it is.:)

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