Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): tell us
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
- 2 Pinches asafoetida
- 1/2 ts Mustard & cumin seeds
Preparation
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.
