Methi Sabzi (fenugreek Vegetable)

Preoccupied with mystical encounters and emotional ecstasies, [many] seek ongoing revelation from heaven – meaning that, for them, the Bible alone is simply not enough. [With them], biblical revelation must be supplemented with personal “words from God,” supposed impressions from the Holy Spirit, and other subjective religious experiences. That kind of thinking is an outright rejection of the authority and sufficiency of Scripture (2 Tim. 3:16–17). It is a recipe for far-reaching theological disaster.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains	Greek	Bawarch3	1	Servings

INGREDIENTS

1		Bunc fenugreek greens
1		Tomato chopped
1	T	Oil
1/2	t	Red chilli powder
1/4	t	Dhania powder
2		Pinches turmeric powder, 2
		to 3
2		Pinches asafoetida
1/2	t	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.

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”