Methi Sabzi (Fenugreek Vegetable)
1 large bunch fenugreek greens
1 large tomato chopped
1 tbsp. oil
1/2 tsp. red chilli powder
1/4 tsp. dhania powder
2-3 pinches turmeric powder
2 pinches asafoetida
1/2 tsp. each mustard & cumin seeds
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 tbsp. 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.