|1 large||Bunc fenugreek greens|
|1 large||Tomato chopped|
|½ teaspoon||Red chilli powder|
|¼ teaspoon||Dhania powder|
|2||Pinches turmeric powder; (2 to 3)|
|½ teaspoon||Mustard & cumin seeds|
Pick leaves of methi, chop coarsely, wash & drain.
Put in 1 litre boiling water, simmer for 2-3 minutes.
Drain, wash well in colander under running tap water.
Press out excess water, keep aside.
Heat oil in a pan, add seeds, asafoetida, allow to splutter.
Add tomatoes, all dry masalas, stir. Simmer till oil separates.
Add a tablespoon water, bring to a boil.
Add fenugreek leaves, mix well, cook on low till oil separates.
Serve hot with thin hot chappatis or phulkas.
Making time: 15 minutes
Makes: 2 servings
Shelflife: Best fresh
Variation: Substitute methi with spinach or spring onions. These need not be boiled before adding to the recipe. Just chop fine, wash, drain and continue from there.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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