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Methi Sabzi (fenugreek Vegetable)

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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.”

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