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Methi Sabzi
(Fenugreek Vegetable)
Ingredients
1 large bunch fenugreek greens
1 large tomato chopped
1 tbsp.
oil
1/2 tsp. red chilli powder
1/4 tsp. dhania powder
2-3 pinches
turmeric powder
2 pinches asafoetida
1/2 tsp. each mustard & cumin
seeds
Method
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Pick leaves of
methi, chop coarsely, wash & drain.
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Put in 1 litre boiling water, simmer for 2-3 minutes.
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Drain, wash well in colander under running tap water.
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Press out excess water, keep aside.
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Heat oil in a pan, add seeds,
asafoetida, allow to splutter.
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Add tomatoes, all dry
masalas, stir. Simmer till oil separates.
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Add a tbsp. water, bring to a boil.
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Add fenugreek leaves, mix well, cook on low till oil separates.
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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.
Source:
bawarchi.com
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