| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Bawarch3 | 1 | servings |
INGREDIENTS
| 1 | lg | Bunc fenugreek greens |
| 1 | lg | Tomato chopped |
| 1 | tb | Oil |
| 1/2 | ts | Red chilli powder |
| 1/4 | ts | Dhania powder |
| 2 | Pinches turmeric powder; (2 to 3) | |
| 2 | Pinches asafoetida | |
| 1/2 | ts | Mustard & cumin seeds |
INSTRUCTIONS
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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