I don’t have a green thumb, but I really wanted to take part in Inji Pennu’s
Green Blog Project.
Last month I planted methi seeds and some radishes, catnip and cilantro.
The methi was coming along quite nicely until the past few days when it started to yellow — almost as if to say “enough of this windowsill already — I want outdoors”!! It was high time I plucked off the baby leaves, but I had very few and couldn’t think of a thing to make. Then I remembered that old standby, the scrambled egg. So here is a very simple recipe with just a few ingredients, quick enough for a fast breakfast, lunch, or late-night snack.
Soft-scrambled Eggs with Methi and Shallots
4-5 shallots (baby red onions)
1 tsp butter or ghee
1/2 tsp mustard seeds
3-4T TB fresh snipped baby methi leaves
salt and chile pepper to taste
Dice the shallots and chop the methi.
Break the eggs into a small bowl and if you like fluffy scrambled eggs, add 1 TB water. Beat well with a fork to blend.
Have a warm plate ready before you cook — this will take about five minutes at the most.
In a small skillet, melt the butter or ghee over medium-high heat and pop the mustard. Add the diced shallots and let them begin to brown. Add the beaten eggs and cook, stirring every few seconds, until they are almost set. Fold in the chopped methi and let them cook a few seconds longer, then turn onto the warm plate. Sprinkle with salt and chile pepper to taste.
Voila, that’s it!