Methi Sabzi (Fenugreek Vegetable) Recipe - Cooking Index
Methi Sabzi (Fenugreek Vegetable) Recipe - Cooking Index
| 1 | Bunc fenugreek greens (large) | |
| 1 | Tomato chopped (large) | |
| 1 tablespoon | 15ml | Oil |
| 1/2 teaspoon | 2.5ml | Red chilli powder |
| 1/4 teaspoon | 1.3ml | Dhania powder |
| 2 | Turmeric powder - (2 to 3) | |
| 2 | Asafoetida | |
| 1/2 teaspoon | 2.5ml | 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 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.
Source:
welcometoindia.com
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