| 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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