Preparation:
Pick leaves of methi, chop coarsely, wash and 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. |
