Methi sabzi (fenugreek vegetable)

Yield: 1 servings

Measure Ingredient
1 large Bunc fenugreek greens
1 large Tomato chopped
1 tablespoon Oil
½ teaspoon Red chilli powder
¼ teaspoon Dhania powder
2 Pinches turmeric powder; (2 to 3)
2 Pinches asafoetida
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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