On a lighter note, have you noticed the process of essential shopping is like undertaking a short trip? Think about it. The essential shopping excursion is planned over some – if not several – days. A shopping list is made, often remade. Because the idea is to get all that you need at one go, a route is mapped. And then the shopping list is readjusted to ensure minimal movement and contact.
On D-day, bags are counted and laid out. Clothing accessories are checked then the mask, the gloves and sunglasses are put on, almost like an armour. Bags are checked for that extra set of wipes and bottle of hand sanitizer as also adequate change (because minimal contact and reduced time outside home is key). And then we make a mad dash for it!
It’s an adventure, these days, essential shopping is.
Lighthearted repartee aside, I count my lucky stars every single day for the way local civic authorities have ensured easy access to essential commodities. And I am also grateful to not have to step out daily. Thank heavens for refrigeration! That said, my mother is a teeny-weeny bit more thankful. There is a constant scare of being exposed to a virus carrier. And then there is the comical (for me) stress of the amount and type of essential shopping I end up doing, especially the fresh produce variety. I’ll tell you why…
Up until a few days ago, I’d queue up at a mini mart to get the household supply of vegetables and fruits. But one fine day, owing to one of the several news articles I read daily, closed stores were struck off my list. Now, vegetable shopping means hanging over a rope barricade, shouting out the names of vegetables and the amount needed to the shop owner who operates from a roadside shop, glaring at fellow shoppers who fail to respect the distance norm and then groaning-grunting as I drag the bags to the car.
The constant sense of urgency and tensed atmosphere outside affects me – I’m jumpy and forgetful, I overpay and the painstakingly compiled shopping list lies forgotten in the purse pocket. Which means I mostly bring home random stuff in strange amounts – like a kilo of elephant yam and a huge pumpkin together, a ridiculously large amount of ladyfingers and the other day, a bunch of limp methi (fenugreek leaves) that had Maa rolling her eyes, probably asking the Lord to grant me some common sense. An advocate of eating seasonal fruits and vegetables, she also pointed out that it is not methi season.
Baba’s concerns were different – he was not too keen on going through yet another stretch of methi pakoras, methi saag, methi paratha, methi aloo, etc. “That’s winter food. So you better figure out a different way to use that methi” he muttered while multitasking – cleaning the leaves while watching Money Heist. Maa just gave me a resigned look that had me making a beeline for the kitchen.
Pondering over the possibilities while I scanned the fridge for a snack, the cute white eggs caught my eye and eureka!!! Methi omelette to the rescue! Or should I say ‘eggs’ to the rescue?
The recipe for methi (fenugreek leaves) omelette is in no way original. It’s an inspired recipe – something that came together from the memories of the beautiful leafy omelette that a London-based friend whips up every time I visit her and kyukyu, a herb-filled omelette from Azerbaijan.
(Click HERE for the Azeri Kyukyu recipe)
An extremely easy recipe, especially if you have the basics of an Indian spice box, the methi (fenugreek leaves) omelette is the answer to all questions about “what’s for breakfast-brunch-lunch-snack-supper-dinner”. It takes all of 10 minutes to bring to the plate (and I’m stretching things here a bit!), is a brilliant way to get that green vegetable into the diet and bound to be a house favourite – but if and only if you can handle the light bite of the leaves.
The recipe I’ve shared has measurements to make 1 big omelette that can serve 2-3 people or 3 smaller omelettes. I love taking short cuts so I made a large one, cut it vertically into 3 – with a steaming mug of the Indian traditional pheta coffee (the original reverse Dalgona) and hot buttered bread, this was the perfect Sunday brunch.
A few quick notes before you get started. If you are unsure about the bite of the methi leaves, reduce the amount to ½ cup. If you don’t have the cumin and/or coriander powders, just stick to red chilli powder and turmeric powder. Yes, you can replace red chilli powder with fresh green chillies. You can use any cooking oil or even butter to make the omelette.
I do hope you get around to making the methi (fenugreek leaves) omelette at home. Dont forget to give me a shout out on Facebook and/or Instagram and Pinterest for regular updates. You could also subscribe to be part of the mailing list.
- 4 eggs
- 1 cup Methi | Fenugreek leaves (roughly chopped)
- 1 teaspoon Red chilli powder
- 1 teaspoon Turmeric powder
- ½ teaspoon Coriander powder
- ½ teaspoon Cumin powder
- Salt (as required)
- 3 tablespoons Milk (optional)
- 3-4 Garlic pods (minced)
- Vegetable oil / Olive oil / Butter (as required)
Beat together eggs, red chilli powder, turmeric powder, cumin and coriander powders, salt and milk (if using) in a big bowl.
Add the roughly chopped methi (fenugreek leaves) to the batter, mix and set aside.
In a non-stick pan, heat oil and the minced garlic.
Tilt the pan to coat the bottom with the oil. Alternatively, use a spatula to spread the oil and garlic.
As the garlic begins to sizzle, pour in the egg mixture. Using the spatula, spread the egg and leaves mixture evenly in the pan.
You’ll know the omelette is cooked through when there are is no liquid visible on the omelette.
Slide the cooked omelette onto a plate. Slice vertically to make 3 portions. Serve hot with a side of toasted bread smeared with marmalade/butter and a cup of chai or coffee.